This is a veggie packed, healthy recipe that will fill your tummy with warmth and something your whole family will love!


  • 2 TBSP Avocado Oil
  • 1 pound ground chicken, ground buffalo (or add addition 15 oz can of beans for vegetarian chili)
  • 1 (15-ounce can) whole kernel corn (no salt or sugar added)
  • 1 (15-ounce can) no salt diced tomatoes
  • 2 (15-ounce can) your favorite beans (I used adzuki and pinto)
  • 1 yellow onion chopped
  • 1 orange pepper chopped
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 2 small or 1 large zucchini chopped
  • 3 stalks of celery chopped
  • 11 oz pureed tomato or 11 oz tomato juice
  • 1 cup bone broth (or vegetable broth if vegetarian)
  • 2 garlic cloves


  • Plain Greek yogurt
  • Chopped cilantro
  • Chopped avocado

Spice Mix

  • 2 TBSP Chili powder
  • 1 TBSP sea salt (or to taste)
  • 1 TBSP cumin
  • 2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper


Heat 1 TBSP avocado oil in a large Dutch oven over medium high heat. Cook the ground chicken in hot oil stirring until crumbly. Remove the chicken from the pot and set aside. Add 1 TBSP oil to the hot Dutch oven. Cook onion and celery until onions are clarified then add peppers and zucchini. Stir until slightly softened and colors are still bright. Add spice mixture and garlic and stir to lightly cook until all the vegetables are coated. Add tomatoes, pureed tomatoes, beans, and 1/2 cup-1 cup of broth for desired texture (the chili will thicken a little as it cooks). Simmer, covered for 40-45 minutes, stirring frequently. Ladle chili into bowls and top with yogurt, cilantro, avocado or other desired toppings.