Paleo Jalapeno Popper Chicken Chili
Table of Contents
Quick Hook
Paleo Jalapeno Popper Chicken Chili is the bowl I crave on cold nights. Oh my gosh, the combo of smoky bacon, bright jalapeño heat, and silky cashew cream gets me every time.
Fun fact: jalapeños are one of the most popular chili peppers in the US. That zing makes this a bold, cozy flavor ride.
I first made this after a messy attempt at actual jalapeño poppers. It was a flop. Turning the flavors into a chili saved dinner and everyone cheered.
If you love a dairy-free Jalapeño Popper Chili vibe, this one hits home.
Brief Overview
This version riffs on classic poppers and some paleo pantry swaps. It’s inspired by Southern comfort and game day finger food.
The technique is straightforward, but has steps to watch. Medium difficulty fits a confident weeknight cook.
Prep is fast. Cook time sits around 35– 40 minutes. Total Time: about 1 hour. The recipe yields six hearty servings. Serve with cauliflower rice or avocado slices.
If you like slow cooking, try the Jalapeno Popper Chicken Chili Crockpot or a Paleo Slow Cooker twist. It’s also friendly for a Paleo Crockpot meal plan.
Crock Pot Cooking makes this even lazier.
Main Benefits
Top nutrition win: high protein and low carbs. This is a true Low-Carb Jalapeño Popper Chili pick. Cashew cream or coconut cream gives richness without dairy.
That makes it a proper Cashew Cream Chicken Chili or dairy-free Jalapeño Popper Chili .
Perfect for game day. Honestly, this is my go-to Paleo Game Day Chili . Friends love the bacon crunch and jalapeño kick. It’s smoky, creamy, and strangely elegant in a bowl.
What makes it special is balance. Spicy, smoky, and citrus bright all at once. Little tricks like crisping bacon late keep texture alive.
Want a shortcut? Use canned coconut cream and skip soaking cashews.
Ready to cook? Let’s move on to the ingredient list and get chopping.
Ingredients & Equipment
Here’s what you need for my Paleo Jalapeno Popper Chicken Chili. Oh my gosh, this one’s addictive. I made it for a game day once. Everyone went back for seconds.
Main Ingredients (grouped by stage)
For the chili:
- 1.5 lb (680 g) ground chicken. Choose lean, fresh meat.
- 6 slices thick cut bacon (about 6 oz / 170 g ). Look for smoky, uncured bacon.
- 1 medium yellow onion (about 1 1/2 cups / 150 g ), diced.
- 3 4 cloves garlic (about 15 g ), minced.
- 3 medium jalapeños (about 75 90 g ), seeded and diced.
- 1 medium red bell pepper ( 1 cup / 150 g ), diced.
- 14 15 oz (400 425 g) crushed or diced tomatoes, one can.
- 2 cups (480 ml) chicken bone broth, low-sodium.
- 1 2 tbsp (15 30 g) tomato paste, optional.
- 2 tbsp (30 ml) extra virgin olive or avocado oil.
- Salt and black pepper to taste.
For the popper cream pick one: Option A (Cashew cream): 1 cup (140 g) raw cashews, soaked; 3/4 cup (180 ml) water; 1 2 tsp (5 10 ml) lemon juice; 1/4 tsp sea salt.
Option B (Coconut cream): 3/4 1 cup (180 240 ml) full fat coconut cream from a 13.5 oz (400 ml) can.
Finishers:
- Juice of 1 lime (about 30 ml) , 1/2 cup (15 g) chopped cilantro, 1 avocado sliced.
Quality tips: pick fresh jalapeños. Use good bone broth. Choose raw cashews that smell clean.
Seasoning Notes
Essential combo: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika. Toast spices briefly. Add 1/4 tsp cayenne for heat.
Lemon or lime juice brightens the dish. Liquid smoke mimics bacon if you omit pork. Quick swap: cashew cream → coconut cream.
That makes a great dairy-free Jalapeño Popper Chili or Cashew Cream Chicken Chili .
Equipment Needed
Essentials only: large heavy pot or Dutch oven ( 5 6 qt / 4.7 5.7 L ), blender or immersion blender, cutting board, sharp knife, wooden spoon, measuring cups.
No blender? Use a jar and vigorous whisking for coconut cream. No Dutch oven? Use a large, heavy saucepan.
This works as a stovetop chili. Want slow cooking? Try a Paleo Slow Cooker or Paleo Crockpot version. It's perfect for Crock Pot Cooking , Paleo Game Day Chili , and a tasty Low-Carb Jalapeño Popper Chili .
Honestly, you’ll love how simple this feels.
Cooking Method
Fun fact: spicy food can boost mood and appetite. I swear it helps game day vibes. This Paleo Jalapeno Popper Chicken Chili hits both.
It tastes like bacon, jalapeño, and creamy poppers. No dairy. Full comfort.
Prep Steps
Set out all ingredients first. This is essential mise en place. Chop jalapeños, onion, and bell pepper. Soak cashews if using cashew cream. Or open coconut milk for a shortcut.
Use time saving organization tips. Keep bowls for cooked bacon. Use one cutting board for veggies. Clean as you go. It saves loads of time.
Safety reminders matter. Handle jalapeños with gloves. Wash hands after handling peppers. Cook chicken to 165° F ( 74° C) with an instant read thermometer. That ensures safety.
step-by-step Process
- Cook chopped bacon over medium heat 8– 10 minutes until crisp. Drain and reserve.
- Sauté onion, bell pepper, and jalapeños 4– 5 minutes until soft. Add garlic briefly.
- Brown ground chicken 6– 8 minutes until no pink appears. Season well.
- Stir in tomatoes, broth, spices, and tomato paste. Bring to a simmer.
- Simmer uncovered 15– 20 minutes until sauce thickens and coats a spoon.
- Stir in cashew cream or coconut cream. Simmer 3– 5 minutes until silky.
- Finish with lime juice, chopped cilantro, and most bacon. Serve hot.
Visual cues guide you. Bacon must be golden and crisp. Chicken should show no pink. Sauce must coat the back of a spoon. Cashew cream must look smooth and glossy.
Pro Tips
Toast spices in the pan briefly. It unlocks deep flavor. Crisp bacon late for texture. Add most at the end.
For quicker meals, use canned coconut cream. It makes a fast dairy-free jalapeño popper chili .
Common mistakes to avoid. Don’t overcrowd the pan when browning chicken. Don’t skip tasting for salt and acid. Overcook cashew cream and it may separate.
make-ahead options help busy weeks. Chill overnight. Reheat gently with a splash of broth. Freeze portions for up to three months.
I made this for my last Sunday game. Everyone went back for seconds. Try it and tell me what you think. It’s a cozy, paleo friendly crowd pleaser.
Recipe Notes
One-pot wins for busy cooks. 74 percent of home cooks agree. This dish is a crowd pleaser.
Serving Suggestions Keep it simple and bold. Serve the Paleo Jalapeno Popper Chicken Chili in deep bowls. Sprinkle chopped cilantro and sliced avocado on top.
For texture, add reserved crispy bacon. Pair with cauliflower rice for a classic paleo plate. Or try roasted sweet potato wedges for more comfort.
For drinks, sparkling water with lime works well. If you cheat a little, a cold pale ale hits right. I once served this at a small party.
People raved. I felt proud and slightly smug.
Storage Tips Cool the chili completely before storing. Refrigerate in airtight containers up to four days. Freeze in meal size portions up to three months.
Thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat. Add a splash of broth if it seems thick.
Always heat to at least 165° F ( 74° C) .
Variations Need dairy-free? Use coconut cream instead of cashew cream. This makes a perfect dairy-free Jalapeño Popper Chili . Want low-carb? Skip sweet potatoes and pile on cauliflower rice.
Try a smoky twist by adding extra bacon or liquid smoke. For slow mornings, convert this into a Jalapeno Popper Chicken Chili Crockpot meal.
I’ve done a Paleo Slow Cooker version. It was forgiving and delicious. For nut-free kitchens, choose the canned coconut option.
Honest tip: cashew cream tastes closest to the original popper vibe.
Seasonal swaps In summer, roast fresh jalapeños and tomatillos. Winter calls for roasted poblano peppers. Swap fresh peppers for jarred roasted chilies if needed.
For shredded texture, use bone-in thighs instead. That makes a great Bacon and Jalapeño Chicken Chili .
Nutrition Basics Per serving, expect about five hundred calories. Protein runs high. Healthy fats come from avocado, bacon, and cashew cream.
It’s a solid Low-Carb Jalapeño Popper Chili choice. Bone broth adds minerals and depth. Overall, this is a satisfying, nutrient dense bowl.
Conclusion Give it a try this week. You’ll love the cozy heat and creamy popper feel. Tell me how it turned out.
Frequently Asked Questions
Is Paleo Jalapeno Popper Chicken Chili really paleo and dairy-free?
Yes this recipe is designed to be paleo friendly and dairy-free when you use cashew cream or canned coconut cream instead of cheese. Watch out for hidden non-paleo ingredients such as sugar cured bacon or store-bought broths with additives; opt for nitrate free bacon and a clean chicken bone broth to keep it strict paleo.
If you need a nut-free option, use the canned full-fat coconut milk version it will be slightly coconutty but still delivers that creamy popper feel.
How can I control the heat so the chili isn’t too fiery?
Remove the seeds and white membranes from the jalapeños to dial the heat down, or keep one seeded jalapeño and add more if needed during tasting. Roasting the jalapeños mellows and sweetens them, while holding back a few thin slices for garnish lets diners add extra kick at the table perfect for game day when tastes vary.
Remember the cashew or coconut cream will tame the heat, so add it gradually and taste as you go.
What's the quickest way to make the popper cream cashew cream or coconut cream?
Canned full-fat coconut milk is the fastest shortcut: chill the can, scoop the thick cream portion and whisk it in at the end for instant richness. Cashew cream is richer and more neutral in flavour but needs either a 20-minute hot soak or a longer cold soak and a high-speed blender to become silky; if short on time, soak cashews in very hot water while you chop and cook.
Tip for both: adjust thickness with a little warm broth and reblend briefly if the cream separates after reheating.
Can I make this Paleo Jalapeno Popper Chicken Chili in a slow cooker or Instant Pot?
Yes for the Instant Pot, brown the bacon and sauté the veg using Sauté mode, add the rest and pressure cook for 6 8 minutes with a quick release; stir in the cream and bacon at the end.
For a slow cooker, brown meat and aromatics first for depth, then cook on low for 4 6 hours or high for 2 3 hours, adding the cream and crisp bacon in the final 15 minutes to preserve texture.
Either method is great for busy days, though browning ingredients first will give you a richer, more complex chilli.
How should I store, reheat and what should I know about nutrition and leftovers?
Cool the chili and refrigerate in an airtight container for up to 3 4 days, or freeze in portions for up to 3 months thaw overnight in the fridge before reheating on the stove with a splash of broth.
Reheat gently to avoid breaking the cream; if the sauce separates, whisk or blitz briefly to recombine and add fresh lime and cilantro to brighten it up. Nutritionally, the dish is fairly high in fat (from bacon and cream) and protein rich; reduce calories by cutting back on bacon or using lighter coconut cream, and watch sodium from bacon and stock if that’s a concern.
Paleo Jalapeno Popper Chicken Chili
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500-560 kcal |
|---|---|
| Protein | 35-40 g |
| Fat | 50-60 g |
| Carbs | 8-12 g |
| Fiber | 2-4 g |
| Sugar | 3-5 g |
| Sodium | 700-1000 mg |