Classic Chili

1 tablespoon olive oil/ avocado oil 1 medium yellow onion, diced 1 medium green pepper, diced 1-2 cloves of garlic, minced (adjust per your preference) 1 pound ground chicken (your choice of ground meat) 2.5 tablespoons chili powder 2 tablespoons ground cumin 1-2 tablespoons granulated sugar (optional) 2 tablespoons tomato paste 1 (15 oz) can petite diced tomatoes 1 (8 oz.) can tomato sauce 1 (16 oz) can red kidney beans, drained and rinsed 1.5 teaspoons salt (adjust per your preference) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper (optional) 1.5 cups chicken broth 1 (15 oz) can petite diced tomatoes 1 (16 oz) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the olive/avocado oil to a large, heavy pot and place it over medium heat for two minutes. Add diced onions and green peppers. Cook for 5 minutes, stirring occasionally. Add minced garlic. Be careful not to burn.

Step 2

Add the ground chicken or beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the meat is browned, stirring occasionally.

Step 3

Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Step 4

Add the broth, tomato paste, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Step 5

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Step 6

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.