In a large pot or Dutch oven, heat the olive oil over medium high heat. You want to see it shimmer—this indicates it's hot enough to sauté the vegetables.
Add the onion, carrots, and celery to the pot. Cook for about five minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Next, add the garlic and cook for 1 minute, just until fragrant. Be careful not to burn it; burnt garlic can taste bitter.
Now, stir in the shredded chicken, chicken broth, fire roasted tomatoes, Great Northern beans, hot sauce, cumin, chili powder, and smoked paprika. This is where the magic happens! Season with Kosher salt and black pepper to taste.
Bring the mixture to a boil. You’ll notice the chili start to bubble vigorously; this is a great sign!
Once boiling, cover the pot and reduce the heat to low. Let it simmer for 15 minutes, stirring occasionally. You want all those flavors to meld.
After 15 minutes, stir in the Greek yogurt (or sour cream) and cilantro. This will make your chili creamy and rich.
Now, ladle the chili into bowls. It should be thick and hearty, with a beautiful blend of colors from the vegetables and spices.
Serve warm with desired toppings like avocado, shredded cheese, and sliced green onions. Enjoy every delicious bite!
