INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium sweet onion, diced, about 2 cups
1 large shallot, chopped
2 large cloves garlic, minced
1 tablespoon tomato paste
1 lb ground chicken
1 tablespoon chili powder
1 tablespoon Vermont Maple Sugar Seasoning
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper (optional)
1 14.5 oz can diced tomatoes
3/4 cups + 2 tablespoons chicken stock
3 tablespoons Plew Farm maple syrup
1 15 oz can chili beans, drained
Salt & pepper to taste
INSTRUCTIONS
Heat the olive oil in a heavy bottomed pot, over medium-high heat. Add the onion and shallot, season with a little salt and pepper, and cook until soft, about 5-7 minutes. Add the garlic and cook for 1 minute more.
Stir in the tomato paste until the onion and shallot are coated.
Add the ground chicken and cook, chopping occasionally with a wooden spoon, until it’s cooked through, about 8-9 minutes.
While the ground chicken cooks, mix together the chili powder, Maple Sugar Seasoning, cumin, oregano, red pepper flakes, and cayenne (if using). Once the chicken is cooked through, stir in the spice mixture. Stir in the diced tomatoes, chicken stock, maple syrup and chili beans. Season with salt and pepper. Bring to a boil and then reduce to a simmer for 25-30 minutes, stirring occasionally.
Taste and season with more salt and pepper, if needed. Serve with avocado, cheese, sour cream, jalapeño and crumbled tortilla chips!
Recipe courtesy of Butternut Mountain Farm