1️⃣ Brown the chicken
Heat 2 tablespoons of olive oil in a large pot. Add the ground chicken and cook, breaking it up until no longer pink. Add chili powder, cumin, oregano, cayenne, and salt. Stir for 20 seconds to bloom the spices. Transfer chicken to a bowl and set aside.

2️⃣ Sauté the aromatics
Add a drizzle of oil to the same pot. Add onion, garlic, jalapeño, and red bell pepper. Sauté 5–7 minutes until softened.

3️⃣ Caramelize the tomato paste
Stir in the tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet and toasty.

4️⃣ Build the chili
Add the cooked chicken back into the pot. Stir in diced or crushed tomatoes, chicken broth, and kidney beans.

5️⃣ Simmer
Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until the chili thickens and flavors deepen. Taste and adjust salt or spices.

6️⃣ Serve
Ladle into bowls and top with cheese, avocado, tortilla chips, cilantro, or sour cream.