This Savory & Simple Low-Carb Chili Is Fast & Easy to Make…

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There are nights when I want to make an elaborate meal, serve multiple courses, and impress my guests with the finesse I put into my food.

Then there are nights when I make this chili.

It’s kind of like how you sometimes like to get all dressed up and go out for an evening with your friends… and sometimes you sit in sweatpants at home.

One isn’t *better* than the other… they’re just different kinds of nights.

This chili is not the kind you slave over in the kitchen for hours, waiting seemingly forever for the meat to become fork-tender, and the beans to melt in your mouth.

Instead, its a soup that has the deep, rich, and satisfying flavors of chilibut without ANY of the hassle.

Its for those nights when you want a quick, easy, comforting meal you can eat while wearing sweatpants and watching movies and with the added pleasure of knowing you dont have a full sink of dishes to worry about once youre done.

Plus, it tastes warm, comforting, deeply complex, and with just a little kick of heat like a good chili shouldbut without the high fat and sodium content commonly associated with most store-bought and restaurant chilis.

(And honestly, it’s WAY better than those canned chilis that usually taste downright greasy… sometimes with a hint of aluminum can. Ick.)

My version features boneless, skinless chicken thighs (so no time wasted on skinning and deboning), a chili verde sauce that basically makes itselfand endless possibilities when it comes to how you serve it:

You could serve it simply as a soup, topped with sour cream, cilantro, and lime

Wrap it up in tortillas and make saucy enchiladas

Or even as a sauce over roasted vegetables! 

The choice is up to you and your preferences. And you can even serve it a different way each time you make it!

The bottom line?

Make this chili. You wont regret it.

Heres how its done:

FTHs Easy Low-Carb Chili

Equipment Needed: Instant Pot, pressure cooker, or large pot; blender, immersion blender, or food processor

Recipe Time: 30 minutes (if using an Instant Pot or pressure cooker); 60-90 minutes if using the stovetop

Serves: 4-6

Ingredients

• 2.5-3 lbs boneless & skinless chicken thigh filets
• 4-6 large tomatillos, husked and quartered (see Recipe Notes)
• 3 large poblano peppers, stemmed, seeded, and chopped
• 2 large Anaheim or green bell peppers, stemmed, seeded, and chopped
• 2 serrano peppers, roughly chopped (discard the seeds if you prefer a milder soup)
• 1 medium yellow or white onion, chopped
• 6 medium cloves of garlic, peeled and smashed
• 1 Tbsp cumin seeds, toasted and ground (see Recipe Notes)
• 1/2 Tbsp coriander seeds, toasted and ground
• 1/2 Tbsp dried oregano
• 1 small bunch cilantro, washed, stems and leaves separated
• 1 Tbsp soy sauce (see Recipe Notes)
• Kosher salt, lime wedges, and tortillas for serving (optional)

Directions:

1) Add the ingredients to your cooking vessel.

If using a pressure cooker or Instant Pot:

Add the chicken, tomatillos, onions, garlic, dried spices, and all the peppers to the pot, along with a generous pinch of salt.

Turn the heat to high, and once you hear the ingredients sing (AKA sizzle), seal the pressure cooker.

Cook on high pressure for 15 minutes (start timing once youve brought it up to pressure), then release.

If cooking on the stove:

Add the chicken, tomatillos, onions, garlic, dried spices, and all the peppers to the pot, along with a generous pinch of salt.

Turn the heat to high, and once you hear the ingredients sing (AKA sizzle), cover the pot.

Let cook for about 20 minutes, then lift the lid and stir. 

Repeat this process until the chicken is cooked through and shreddable, and the other ingredients are releasing their juices.

2) Blend, shred, and serve!

If using a pressure cooker or Instant Pot:

Whether youre using a pressure cooker, Instant Pot, or are cooking on the stove, the rest of the process is the same.

Remove the chicken from the pressure cooker or pot using a fork or tongs. Let the chicken cool slightly, then shred.

Meanwhile, blend the rest of the ingredients into a sauce using an immersion blender, regular blender, or food processorthen return them to the pot.

Add the soy sauce and 1/3 cup chopped cilantro stems. Return the chicken to the pot, add another large pinch of salt, and taste. 

Adjust as needed, garnish with more fresh herbs, and serve!

Recipe Notes

• Tomatillos can be found in most Hispanic grocery stores, but if you cant find them, underripe tomatoes and extra lime juice will make a fair (though not identical) substitute. Just make sure not to omit the lime juice, as tomatillos are very acidic and add a lot of flavor to this chili.
• Soy sauce might sound like a strange addition to chili, but it works surprisingly well. The salty, unctuous flavor lends itself perfectly to the brighter tomatillos and meatier chicken.

How To Make Sour Cream Even Healthier Using This Simple DIY Trick…

Alright, I know sour cream really is not good for you.

But Im a sucker for sour cream on chili (that cool creaminess is just so irresistible!)…

So I want to share something easy I do at home that makes it way healthier.

I take store-bought sour cream or crema, and add probiotic kefir to thin it out, stretch the calories, and punch up the flavor even more!

(Not to mention make it more easily digestible and less likely to cause weight gain but more on that in a bit.)

How much you add depends on the consistency and flavor you like, but note that kefir is generally more sour than sour cream.

And in fact, you can even use the leftover kefir you have to make sour cream at home from scratch.

Just combine 1 cup of cream with 1 Tbsp of kefir in a mason jar, stir, and cover loosely with a lid or plastic wrap.

Let this sit out at room temperature for 12-24 hours and enjoy thick, creamy, naturally probiotic sour cream at home. It’s as easy as that!

A Note About Probiotics & Weight Management

If youve been following my recipes for a while, then you know I practically live and breathe probiotic food:

-Theres my dairy-free caramel featuring miso paste

-Spaghetti squash hash browns with DIY fermented ketchup

-And almond flour pancakes with probiotic Greek yogurt

I love cooking with probiotic food, not just because it tastes delicious but because its also amazing for your health!

And as a former yo-yo diet junkie, and someone whos struggled since elementary school (seriously) to maintain a healthy weight, Im very happy to say that for the first time in what feels like well, ever Ive successfully been able to maintain my weight, WITHOUT going on any restrictive diets…

Or working out like crazy (I dont even belong to a gym, I just do yoga every once in a while when I have the time and energy)…

And I credit this largely to eating probiotic foods which is easier to do than you might think at first (take a look at those recipes again!)…

… and supplementing my diet with these 4 probiotic fat-burning super strains.

Studies show people who add these 4 super strains to their diet experience:

• Less bloating and digestive discomfort…
• Lower thresholds for satiation (meaning you can eat less and feel fuller)…
• And increased fat burn around problem areas like upper arms, thighs, and hips

So its a win-win for your health AND your waistline. 🙂

Strangely enough, from the research Ive personally done, theres only ONE supplement on the market that contains all 4 of these super strains…

Heres where I found it in case you want to try it out too!

P.S. Did you know these super strains were discovered by ACCIDENT? Check out the full story of how a doctor at a boutique clinic discovered them right here…

[This post was updated by Fit Trim Happy on December 1, 2020.]