Add the crushed tomatoes, chicken broth, pure maple syrup, cacao powder, chili powder, sea salt, bell pepper, carrots, and black beans to your crock pot and stir it well. 

Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring occasionally, until the onion begins to turn golden-brown, about 8 minutes. Stir in the garlic and sauté another 2 minutes.

Scoot the onions off to the side to make room for the meat and add in the meat. Allow it to brown for 2 to 3 minutes before flipping and browning another 2 to 3 minutes on the other side. Use a spatula to break up the meat into smaller chunks.

Transfer the sautéed onion and meat mixture and stir well until incorporated.

Secure the lid on the crock pot and set it on High for 4 to 6 hours or Low for 7 to 10 hours.

Serve the chili with your choice of toppings, and enjoy!