Easy Chicken Chili with Veggies

chicken chili topped with avocado

4.7 from 127 reviews

Today’s Paleo Chicken and Veggie chili recipe is the best chicken chili with no beans you’ll ever eat. Hands down a keeper!


  • 1 tablespoon oil
  • 1 medium jalapeno pepper, seeds removed and minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 6 cups low-sodium chicken broth
  • 2 limes, juiced, plus lime wedges, for serving
  • 3 large zucchini, peeled and diced
  • 1 rotisserie chicken, skin removed and meat shredded (about 34 cups)
  • 1/4 cup chopped cilantro leaves, plus more for garnish
  • 1 avocado, sliced


  1. Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
  2. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken broth, lime juice, zucchini, and shredded chicken. Simmer for 20 minutes.
  3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. 
  4. Serve the chili in individual bowls topped with avocado slices and chopped cilantro.



  • If you can’t find poblano peppers, you can use green peppers but the chili will not be as “smoky” in flavor.
  • For lower heat, you can use 1/2 of the jalapeño pepper and freeze extra. For added heat, keep seeds and sauté them with vegetables.