Creamy Chicken Chilli

Creamy Chicken Chilli

Makes: 6 servings

Carbs per Serving: 7.5 grams             

Protein per Serving: 18.83 grams

Fat per Serving: 29.83 grams


         1 lb ground chicken

         2½cups chicken broth

         ¼cup butter

         1 cup peeled and diced turnips

         ¾cup diced red bell pepper

         ¼cup diced yellow or orange bell pepper

         1 cup chopped onion

         2 garlic cloves, minced

         1½oz diced green chillies

         1 tsp dried oregano

         1 tsp cumin

         ½tsp cayenne pepper

         1 tsp chilli powder

         8 oz sour cream

         1 cup shredded Cheddar cheese

         ½tsp sea salt

         ½tsp freshly ground black pepper



  • Place a heavy bottom pot over medium high flame and heat through.
  • Once hot, add the butter and swirl to coat. Then, stir in the onion and sautéuntil translucent.
  • Stir in the bell pepper, garlic, green chillies, and turnips. Cook until turnips are tender.
  • Stir in the ground chicken and cook until crumbled and browned. Then, add the chicken broth and mix well.
  • Stir in the cayenne, cumin, chilli powder, and oregano. Increase to high flame and bring to a boil, then reduce to lowest possible flame.
  • Cook the chilli for 4 hours, loosely covered, until thick and creamy. Season to taste with salt and pepper.
  • Before serving, stir in the Cheddar cheese and sour cream. Best served hot.