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

Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.

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

Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld.

Stir in the maple syrup (or sugar), salt, and black pepper. Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth or water.

Ladle the hot chili into bowls. Garnish with fresh cilantro, diced avocado, lime wedges, and a dollop of dairy-free sour cream alternative, if desired. Serve immediately.


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

Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.

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

Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld.

Stir in the maple syrup (or sugar), salt, and black pepper. Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth or water.

Ladle the hot chili into bowls. Garnish with fresh cilantro, diced avocado, lime wedges, and a dollop of dairy-free sour cream alternative, if desired. Serve immediately.
