Protein-Packed Keto Chili: Low-Carb Comfort in a Bowl

📖 ABOUT THIS VIDEO
Creamy, protein-packed keto chili made with chicken and Mexican chorizo—no beans, low-carb, and big flavor in one pot. We brown the chorizo, bloom the spices, then finish with cream cheese, sour cream, and heavy cream for a silky, hearty bowl that’s weeknight-easy or meal-prep ready. Keto-friendly and customizable from mild to spicy with cheddar, jalapeño, cilantro, and lime—perfect fall comfort food and game-day fare.

👨‍🍳 RECIPE & MACROS ARE BELOW ⬇️⬇️⬇️

🙋‍♂️ I’m Chris, and I just started my keto journey in August 2025. Please feel free to give any advice you might have for someone new to the lifestyle and also leave a comment if you have any questions about this recipe! I plan on sharing some of my favorite dishes with you that I have tested so make sure you subscribe!

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Cast Iron Dutch Oven Pot
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👨‍🍳👨‍🍳👨‍🍳👨‍🍳 RECIPE HERE👨‍🍳👨‍🍳👨‍🍳👨‍🍳

Chorizo and Chicken Chili
Yield: 4 servings | Time: 40 minutes | Keto‑friendly

Ingredients
1 Tbsp (14 g) olive oil
7 oz Mexican chorizo, casings removed
4 cups shredded cooked chicken (about 560 g; rotisserie works too)
2 cups (480 ml) chicken broth (Zero Carb Brand)
4oz canned diced green chiles
1 tsp kosher salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 tsp chipotle chilli powder
1/2 tsp black pepper
4 oz (113 g) cream cheese, cubed
½ cup Daisy sour cream (or any other low carb sour cream)
1/2 cup (120 ml) heavy cream 0 carb brand!!
1/4 tsp xanthan gum for extra thickness (optional)

Optional toppings: lime juice, cilantro, shredded Jack/Monterey/cheddar, sliced jalapeño

Instructions

Sauté: Heat olive oil over medium heat.
Brown chorizo: Add chorizo; cook, breaking up, until brick‑red and lightly crisp.
Stir in cumin, oregano, smoked paprika, pepper, and salt; toast for 30 seconds. Add broth and green chiles; bring to a gentle simmer for 5 minutes.
Stir in shredded chicken and simmer for 10 minutes.
Lower heat. Whisk in cream cheese until smooth. Stir in sour cream and heavy cream. If you want it thicker, sprinkle xanthan while stirring and simmer for 2–3 minutes.
Taste and adjust salt/pepper. Finish with a squeeze of lime and cilantro. Serve with shredded cheese; pork‑rind 'croutons' are great for crunch.

Macros (Estimated)
Macros whole pot
Calories: 2,923 kcal
Fat: 209 g
Protein: 236 g
Total/Net Carbs: 17.6 g

Per serving (4 bowls)
Calories: 731 kcal
Fat: 52.3 g
Protein: 59.0 g
Total/Net Carbs: 4.4 g