Dairy-Free | Nut-Free | Egg-Free | Paleo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
You know zucchini are a great replacement for noodles, fries, and chips. But did you know they’re an excellent substitute for beans too? Just dice them so they are a similar size! This keto chili is a great way to repurpose leftover chicken.
In a large pot, combine the broth, zucchini, green chiles (including the liquid in the can), and chili powder and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, to allow the flavors to blend, about 5 minutes.
Stir in the chicken and heat throughout, about 5 minutes. Season to taste with salt. If desired, sprinkle with cilantro.
Notes
Coconut oil can be added to each serving to increase the fat content.
Great add-ins are diced bell peppers, diced tomatoes, and cumin.
If you use fresh chiles, they can be roasted first for better flavor.
Freezer option: Freeze cooled chili in freezer containers. To use, partially thaw in the refrigerator overnight. Reheat in a saucepan, stirring occasionally and adding a little water if needed.
Nutritional Data
243 calories, 8g fat, 675mg sodium, 1g fiber, 3g carbohydrates, 37g protein
2g net carbs, 4% carbs, 65% protein, 32% fat