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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the chopped yellow onion and red bell pepper to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.

Pour in the undrained diced tomatoes, tomato sauce, rinsed and drained red kidney beans, chicken broth, and apple cider vinegar. Stir well to combine all ingredients.

Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.

Remove the lid and continue to simmer for another 10 minutes, or until the chili has thickened to your desired consistency. Taste and adjust seasonings as needed.

Ladle the spicy ground chicken cowboy chili into bowls. Garnish with fresh cilantro, sliced green onions, diced avocado, and optional sliced jalapeño.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the chopped yellow onion and red bell pepper to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.

Pour in the undrained diced tomatoes, tomato sauce, rinsed and drained red kidney beans, chicken broth, and apple cider vinegar. Stir well to combine all ingredients.

Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.

Remove the lid and continue to simmer for another 10 minutes, or until the chili has thickened to your desired consistency. Taste and adjust seasonings as needed.

Ladle the spicy ground chicken cowboy chili into bowls. Garnish with fresh cilantro, sliced green onions, diced avocado, and optional sliced jalapeño.