In a large skillet over medium heat, warm 2 tablespoons of olive oil, then add your chopped onions. Sauté the onions for about 5 minutes until they turn golden brown and become caramelized.

Next, incorporate the minced garlic and stir for another minute, allowing the garlic to soften and become fragrant.

Crumble in the lean ground beef, ensuring it evenly covers the skillet. Cook for approximately 8 minutes, stirring occasionally, until fully browned.

Once the beef is browned, stir in the diced poblano pepper and spices. Cook for an additional 1–2 minutes to bloom flavors.

Transfer the beef and spice mixture into your crockpot. Pour in the broth, diced tomatoes, tomato paste, and maple syrup. Stir to combine.

Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours.

Check the consistency of your chili before serving; add more broth if it’s too thick and remove bay leaves.

Ladle the chili into bowls and serve hot. Top with shredded cheese, avocado, and fresh cilantro.