Instructions

• Heat 1 Tbsp avocado oil in a large, thick‑bottomed pot (such as a Dutch oven) over medium heat.
• Add the chopped yellow onion and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
• Add the chopped red and green bell peppers and the minced garlic. Sauté, stirring occasionally, until the peppers soften and the garlic is fragrant, about 2–3 minutes.
• Push the vegetables to one side of the pot and add the 2 lbs ground beef, 3 Tbsp chili powder, 1 tsp sea salt, and ½ tsp black pepper. Brown the beef, breaking it up with a spatula, until no pink remains, about 5–8 minutes. If there is an excess of fat, spoon or carefully drain off most of it, leaving a little for flavor.
• Add the 128‑oz can crushed tomatoes, the 2 15‑oz cans black beans (drained and rinsed), 2 cups chicken broth, and 1 Tbsp pure maple syrup. Stir well to combine.
• Bring the chili to a full boil, then reduce the heat to medium‑low. Cover the pot and simmer for 20–30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
• Taste and adjust seasoning as needed (add more sea salt to taste). Serve the chili hot with your preferred toppings.