Did you enjoy our chicken chili but perhaps you are looking for a lower carb option? Look no further thank this low-carb chicken chili.
It’s perfect any time of the year but seems to taste even better during those cool nights in the fall and winter!
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Low Carb Chicken Chili
- Total Time: 2 hours 10 minutes
- Yield: 8 1x
Ingredients
Scale
- 2 lbs ground chicken
- 1 cup onion, chopped
- 3 cups zucchini, chopped
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 3 14.5 oz cans diced tomatoes (do not drain)
- 4 Tbsp apple cider vinegar
- 2 Tbsp spicy mustard
- 1 Tbsp regular yellow mustard
Instructions
- Brown meat with onions and garlic in a large pot. Cook until no longer pink.
- Place meat in crock pot. Add the remaining ingredients. Stir until combined.
- Place on “low heat” for the desired about of time (we prefer 2 hours since the meat is already cooked).
Notes
You can also make this without a crock pot. To make without a crock pot you would still brown the meat in a large pan and then add the remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Suzy says
Can you make this in an instapot?
Whitney Carlson says
Hi Suzy! I’ve never made this particular recipe in the Instant Pot but we do make some of our other chili recipes in the IP. I think this one would work also. Just add all of your ingredients and press the “bean/chili” button. Let us know how it turns out.