Stovetop Spicy Keto Chicken Chili with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty low-carb chicken chili simmered with smoky spices and topped with fresh avocado for a creamy contrast. This mexican-inspired chicken (low carb, keto) ready in about 50 minutes pairs ground chicken, large, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 large diced yellow onion and 1 medium diced green bell pepper, sautéing for 5 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves and 1.5 lbs ground chicken, breaking the meat up with a spoon. Cook for 7 minutes until the chicken is no longer pink.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1.5 tsp salt, and 1 tsp black pepper. Cook for 2 minutes until fragrant.
  4. Step 4: Pour in 14 oz canned diced tomatoes and 3 cups chicken bone broth, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until thickened.
  5. Step 5: Ladle chili into bowls and top each serving with diced avocado and 1/4 cup chopped fresh cilantro for a creamy, fresh contrast.

Frequently asked questions

How long does Stovetop Spicy Keto Chicken Chili with Avocado take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Spicy Keto Chicken Chili with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Stovetop Spicy Keto Chicken Chili with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Spicy Keto Chicken Chili with Avocado for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stovetop Spicy Keto Chicken Chili with Avocado low carb?

Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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