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Place stock pot on high heat, add olive oil, chopped onions and ground chicken
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Cook stirring frequently for about 7 minutes, turn heat to medium if needed
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Sprinkle generously with sea salt and freshly ground pepper
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While chicken cooks, mince or grate garlic, drain and rinse beans and hominy, drain and chop artichoke hearts, chop the tomatoes
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Add garlic, chili powder, cumin and cayenne to meat and onions
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Stir and cook for another minute until fragrant, be sure to mix seasoning in well
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Add tomatoes, white beans, artichoke hearts, hominy and chicken stock
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Bring to a boil, cover pot with lid
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Turn down to a simmer and cook for 12 more minutes
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While chili cooks, slice avocados
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Before plating chili, taste and add more sea salt, pepper or cayenne if needed
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Dish chili into bowls, top with a dollop of sour cream, a few avocado slices and sprigs of cilantro