3fully ripened avocado from Mexicohalved, pitted, peeled and sliced
Instructions
In large saucepan over medium-high heat, heat olive oil. Add minced onions to saucepan; cook and stir until soft, about 5 minutes. Add garlic; cook and stir 1 minute. Add ground chicken, breaking into large chunks; cook and stir until no longer pink, about 10 minutes. Stir in 2 of the avocados and mix into chicken until smooth. Add chili powder and cumin; cook 1 minute. Stir in tomato sauce. kidney beans, cilantro and salt; heat to boiling, reduce heat to low; simmer 20-30 minutes, stirring occasionally.
To serve, ladle chili into bowls; sprinkle with cheese, if desired.