Instructions

Put chicken breasts in food processor to grind up – if you can find ground chicken breast, you can use that too.  Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper and puree.  Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.

Instructions

1. In a large stock pot, start browning the beef.  You don’t need to add any oil because there
   is enough fat in the beef.  Once some of the fat renders after a few minutes, add the ground turkey and cook, breaking
   up the meat and mixing it with the beef, for about 5 minutes.  Remove the meat and set aside.
2. Add the tomatoes, carrots, celery, chipotle pepper and bell pepper to the pot.  Simmer for 30
   minutes, or until the carrots and celery are fork tender.  Using a stick blender, blend until
   smooth. 
3. Add back to pot, add beef and remaining ingredients.
4. Mix until combined, bring your heat to medium low and simmer
   for 30 minutes.

Instructions

1. In a large stock pot spray with avocado oil spray. Add the chicken and garlic and saute for about 5 minutes. Add in the remaining ingredients and simmer for 30 minutes. That's it! Serve with cheese on top.

Instructions

Prepare Ingredients:

Open and drain the kidney beans.
Remove one chipotle pepper from the can and finely chop it.

Brown Ground Beef:

In a large skillet or pot over medium-high heat, add the lean ground beef. Break it apart with a spatula and cook until browned.
Add Chili Powder:

Sprinkle 2 tablespoons of chili powder over the browned beef. Stir well to evenly coat the meat with the spices.

Combine Beans and Tomatoes:

Pour in the Bush's Chili Magic, including the sauce, into the skillet with the beef. Add the drained kidney beans and the entire can of fire-roasted tomatoes. Add the finely chopped chipotle pepper to the mixture. Adjust the amount based on your spice preference; you can add more for extra heat.

Stir and Simmer:

Mix all the ingredients thoroughly. Allow the chili to simmer over medium heat for about 5-7 minutes, stirring occasionally to ensure even cooking.

Check and Adjust Seasoning:

Taste the chili and adjust the seasoning if necessary. You can add more chili powder, salt, or pepper according to your taste.
Serve:

Once the chili is heated through and well-flavored, it's ready to be served. Ladle it into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Instructions

1. Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
2. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
3. Garnish with nonfat Greek yogurt and shredded cheddar cheese