Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onions and cook until softened, about 5 minutes.
Add in the ground chicken and use a potato masher to break up the meat.
Add in 2 tbsp. of The Bowl of Red Chili Spice Seasoning.
Add in a half a can of beer and continue to mash the chicken until it is cooked through approximately 5 minutes.
Stir in minced garlic and chipotle pepper, and cook for another 1-2 minutes until fragrant.
Add all of the other ingredients: tomato sauce, diced tomatoes (with their juices), beef stock, sweet potatoes, peppers, cilantro, okra, creamed corn, chickpeas, and red kidney beans to the pot.
Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for about 60 minutes, stirring occasionally, until the sweet potatoes are tender.
Once the sweet potatoes are cooked through and the flavours have melded together, taste the chili and adjust seasoning if needed.
Top with shredded cheddar cheese, green onions, fresh cilantro, avocados and sour cream.