Name: Paleo chicken chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 pound boneless, skinless chicken breasts (cut into bite-sized pieces); 1 tablespoon olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 can diced tomatoes (14.5 ounce, undrained); 1 can fire-roasted diced tomatoes (14.5 ounce, undrained); 1 can kidney beans (15 ounce, drained and rinsed (omit for strict paleo)); 1 can black beans (15 ounce, drained and rinsed (omit for strict paleo)); 0.5 cup chicken broth; 2 tablespoon chili powder; 1 teaspoon cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper (or to taste); 0.5 teaspoon salt; 0.25 teaspoon black pepper

You know those days? The ones where you’re rushing home, the fridge looks a little sad, and the thought of figuring out dinner feels like scaling Mount Everest? Yeah, I have those days more often than I’d like to admit! That’s exactly why this paleo chicken chili became my absolute go-to. It’s more than just a meal; it’s a hug in a bowl, a lifesaver on busy weeknights, and honestly, it smells absolutely heavenly while it’s simmering away. I remember the first time I made it – I was experimenting, trying to recreate that comforting chili flavor without any beans or dairy, and I was genuinely blown away by how rich and satisfying it turned out. It’s got all the warmth and depth of a classic chili, but with a fantastic clean-eating twist. If you’ve ever thought paleo meals were complicated or bland, this recipe is going to change your mind entirely. Seriously, even my picky eaters devour this paleo chicken chili!

What is Paleo Chicken Chili?

So, what exactly is this magical paleo chicken chili? Think of it as a warm, hearty, incredibly flavorful hug in a bowl, but made with ingredients that make you feel good. At its core, it’s a rich, savory stew packed with tender Shredded Chicken, aromatic vegetables, and a symphony of spices. The “paleo” part just means we’re keeping it grain-free, dairy-free, and refined sugar-free. Instead of traditional beans, we use ingredients that give it that lovely thickness and satisfying texture – things like sweet potatoes and sometimes even a secret ingredient I’ll share later! It’s essentially comfort food, reimagined. It’s the kind of dish that tastes like it simmered on the stove all day, even though you can whip it up in a fraction of the time. It’s a culinary hug that’s both nourishing and incredibly delicious.

Why you’ll love this recipe?

Honestly, there are so many reasons why this paleo chicken chili has earned a permanent spot in my recipe rotation, and I just know you’re going to feel the same way. First off, the FLAVOR. Oh, the flavor! It’s this incredible blend of smoky, slightly sweet, and deeply savory notes that just coats your palate. The spices – cumin, chili powder, a hint of smoked paprika – they all meld together beautifully. It’s got a richness that makes you feel like you’re indulging, even though it’s packed with wholesome ingredients. Then there’s the SIMPLICITY. I’m all about making life easier in the kitchen, and this recipe delivers. You basically toss everything into a pot, let it simmer, and come back to a delicious meal. No fancy techniques, no obscure ingredients. It’s surprisingly forgiving, too. What I love most about this paleo chicken chili is its COST-EFFICIENCY. Chicken thighs are usually quite budget-friendly, and vegetables like onions, bell peppers, and sweet potatoes are staples that don’t break the bank. It’s a fantastic way to create a filling, nutritious meal without spending a fortune. And let’s talk VERSATILITY! You can serve this chili in so many ways – over a bed of cauliflower rice, with a dollop of dairy-free Sour Cream, or just by itself. It’s also fantastic for meal prep; the flavors actually get better overnight! Compared to other paleo dinners, this one truly hits the sweet spot of being healthy, easy, and unbelievably delicious.

How do I make Paleo Chicken Chili?

Quick Overview

The process is refreshingly straightforward, which is exactly why I reach for it so often. You’ll start by sautéing some aromatics to build a flavor base, then add your chicken and liquids, letting it all simmer until the chicken is tender enough to shred. A little bit of magic happens with some diced Sweet Potato to thicken it up naturally, and then it’s all about that gorgeous spice blend. The end result is a thick, hearty, incredibly flavorful paleo chicken chili that’s ready to be devoured. It’s the kind of meal that makes your kitchen smell like pure comfort.

Ingredients

For the Chicken & Base: For the Chicken & Base: For the Chicken & Base: For the Chicken & Base: For the Chicken
1.5 lbs boneless, skinless chicken thighs (these stay wonderfully moist, but breasts work too if that’s what you have!)
1 tablespoon olive oil or avocado oil (your preference!)
1 large yellow onion, chopped (a staple for that sweet foundation)
2 bell peppers (any color, but I love a mix of red and green for visual appeal), chopped
3 cloves garlic, minced (because everything is better with garlic, right?)
4 cups chicken broth (low sodium is best so you can control the salt)
1 (14.5 ounce) can diced tomatoes, undrained (fire-roasted adds an extra layer of flavor if you can find them!)
1 cup diced sweet potato (about 1 medium sweet potato, peeled and cut into 1/2-inch cubes – this is our secret thickener!)

For the Spices:
2 tablespoons chili powder (adjust to your spice preference!)
1 tablespoon ground cumin
1 teaspoon smoked paprika (this is key for that smoky depth!)
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for a little extra kick)
Salt and freshly ground black pepper to taste

Optional Garnishes:
Fresh cilantro, chopped
Diced avocado
Dairy-free sour cream or plain coconut yogurt
Lime wedges

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Grab a large pot or Dutch oven and heat the olive oil over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until they start to soften, about 5-7 minutes. We’re not looking for them to be mushy, just tender and fragrant. Then, stir in the minced garlic and cook for another minute until you can smell its wonderful aroma – be careful not to burn it!

Step 2: Brown the Chicken

Push the vegetables to one side of the pot and add the chicken thighs to the other side. Sear them for a couple of minutes per side, just to get a little color. This step isn’t about cooking them through, but about building flavor. Once they have a bit of color, you can break them up slightly if they’re large.

Step 3: Add Liquids and Spices

Pour in the chicken broth and add the can of diced tomatoes (juice and all!). Now it’s time for the spice party! Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Give everything a good stir to combine and scrape up any tasty bits from the bottom of the pot.

Step 4: Simmer and Tenderize

Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 30 minutes. This is where the magic starts to happen, tenderizing the chicken and allowing the flavors to meld.

Step 5: Shred the Chicken & Thicken

Carefully remove the chicken thighs from the pot and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. While the chicken is out, add the diced sweet potato to the chili. Stir it in, cover, and let it simmer for another 15-20 minutes, or until the sweet potato is fork-tender. This will naturally thicken the chili.

Step 6: Return Chicken and Adjust Seasoning

Add the shredded chicken back into the pot. Stir everything together. Taste the chili and season with salt and freshly ground black pepper as needed. If you want it spicier, now’s the time to add a little more cayenne or chili powder.

Step 7: Rest and Serve

Let the paleo chicken chili rest for about 10 minutes off the heat before serving. This allows the flavors to deepen even further. Ladle into bowls and top with your favorite garnishes!

What to Serve It With

This paleo chicken chili is so wonderfully versatile, it truly shines no matter how you serve it! For a delightful BREAKFAST option, I love to serve a small bowl with a dollop of creamy coconut yogurt and a sprinkle of fresh chives. It’s surprisingly satisfying and feels so wholesome to start the day. When it comes to BRUNCH, this chili makes a fantastic centerpiece. Serve it in individual ramekins with a side of sweet potato toast or some crispy baked plantain chips. A sprinkle of microgreens adds a touch of elegance. For a more dessert-like feel, although it’s savory, think of it as an appetizer! A tiny portion in shot glasses with a single diced avocado cube is a fun and unexpected way to start a meal. And for those COZY SNACKS, it’s perfect just as it is. My kids often request it for an after-school snack, and I’ll often have a small bowl myself when I need a comforting pick-me-up. My family also loves it served over a bed of fluffy cauliflower rice, or sometimes I’ll even make some paleo cornbread muffins to go alongside it – pure comfort food heaven!

Top Tips for Perfecting Your Paleo Chicken Chili

Over the years of making this paleo chicken chili, I’ve picked up a few tricks that really make a difference. First, about the chicken: while boneless, skinless thighs are my absolute favorite because they stay incredibly tender and moist, you can absolutely use chicken breasts. Just be careful not to overcook them after shredding, as they can dry out faster. For the sweet potato, I find dicing it into uniform, small cubes ensures it cooks evenly and breaks down beautifully to thicken the chili. If you’re short on time, you could even grate the sweet potato, but I find dicing gives a better texture. When it comes to the spices, trust your palate! The amounts I’ve listed are a great starting point, but feel free to adjust. If you love smoky flavors, add a little extra smoked paprika. If you like heat, don’t be shy with the cayenne. I’ve also experimented with adding a pinch of cinnamon – it sounds odd, but it really enhances the warmth of the other spices in a subtle way! If you find your chili isn’t thickening up as much as you’d like, don’t despair. You can mash some of the cooked sweet potato against the side of the pot, or even blend a small portion of the chili (with some sweet potato) and stir it back in. For the liquid, if you prefer a thicker chili, use a little less chicken broth initially. Conversely, if you want it soupier, add more broth or even a splash of water. I’ve found that letting the chili sit for at least 10-15 minutes off the heat before serving really allows the flavors to deepen and meld beautifully. It’s worth the tiny wait, I promise! Lastly, don’t underestimate the power of fresh garnishes. A squeeze of lime juice right before serving adds a lovely brightness that cuts through the richness of the chili.

Storing and Reheating Tips

This paleo chicken chili is a meal-prepper’s dream, and it stores and reheats like a champ! At ROOM TEMPERATURE, it’s best to let it cool completely before storing. Once cooled, you can keep it covered on the counter for no more than two hours, according to food safety guidelines. For REFRIGERATOR STORAGE, I like to divide it into individual airtight containers. This makes grabbing a single serving for lunch or a quick dinner super easy. It will stay delicious and safe to eat in the fridge for up to 4 days. The flavors actually tend to get even better as it sits! When it comes to FREEZER INSTRUCTIONS, this chili freezes beautifully. I typically portion it into freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. It can be stored in the freezer for up to 3 months. To reheat from frozen, it’s best to thaw it overnight in the refrigerator first. Then, you can gently reheat it on the stovetop over low heat, stirring occasionally, or pop a single serving in the microwave. If it seems a little thick after reheating, you can add a splash of chicken broth or water to reach your desired consistency. I find that the sweet potatoes continue to thicken the chili as it cools, so a little liquid when reheating is often necessary.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is inherently gluten-free because it doesn’t use any grains or flour. The thickening comes from the sweet potatoes, making it perfectly safe for those avoiding gluten.

Do I need to peel the zucchini?

Wait, zucchini? This recipe uses sweet potato for thickening, not zucchini! If you were thinking of another recipe, that’s okay! For this paleo chicken chili, you definitely need to peel the sweet potato. It ensures a smoother texture and makes it easier for it to break down and thicken the chili.

Can I make this as muffins instead?

That’s a fun idea! While this is a chili recipe and not really suited for muffin form, if you’re looking for a paleo chicken *muffin* recipe, I have a wonderful one on my blog that uses shredded chicken, veggies, and almond flour – it’s delicious! This chili, however, is best enjoyed as a hearty stew.

How can I adjust the sweetness level?

The natural sweetness in this paleo chicken chili comes primarily from the sweet potato and onions. If you’d like it a bit sweeter, you can add a touch more diced sweet potato, or a very small amount of natural sweetener like pure maple syrup or honey (though maple syrup is generally preferred for a cleaner flavor). Start with just a teaspoon and taste as you go.

What can I use instead of the glaze?

This recipe doesn’t actually use a glaze! It’s a savory chili. Perhaps you’re thinking of a baked good? For this paleo chicken chili, the “glaze” would be the delicious, naturally thickened broth itself. You can enhance it with your favorite toppings like fresh cilantro, avocado, or a squeeze of lime for added brightness!

Final Thoughts

I really hope you give this paleo chicken chili a try. It’s one of those recipes that proves healthy eating can be incredibly satisfying and full of flavor. It’s comforting, nourishing, and honestly, just plain delicious. It’s the kind of meal that brings everyone to the table with happy sighs. I’ve made it countless times, and it never fails to hit the spot, especially on those chilly evenings or when I just need something that feels like a warm hug. If you’re on the hunt for more wholesome, easy-to-make paleo meals, be sure to check out my recipes for Paleo Beef Stew and my Sheet Pan Lemon Herb Chicken and Veggies – they’re also family favorites! I can’t wait to hear what you think of this chili. If you make it, please leave a comment below and let me know how it turned out and what you served it with! Sharing your variations makes my day. Happy cooking!