Ashley Shawna 
Hearty and tasty, this meal is done in no time (for a chilli that is). A true chilli that will warm you right up to the core. A great dish if you're looking to have leftovers.
Heat a large deep nonstick skillet over medium-high heat.
Add the ground chicken and cook thoroughly, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes. Set aside
Add the avocado oil to a medium sized soup pot. Allow oil to begin to heat.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, salt and pepper, stirring until the vegetables soften, about 5 to 6 minutes.
Add all the beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Place chillin into serving bowls, top with sour cream and cheddar as desired.
Ingredients
Directions
Heat a large deep nonstick skillet over medium-high heat.
Add the ground chicken and cook thoroughly, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes. Set aside
Add the avocado oil to a medium sized soup pot. Allow oil to begin to heat.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, salt and pepper, stirring until the vegetables soften, about 5 to 6 minutes.
Add all the beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Place chillin into serving bowls, top with sour cream and cheddar as desired.
