Heat oil in a pot over medium-high heat. Add onion, peppers, garlic and sauté until tender, 5-7 minutes.
Stir in beans, corn, tomatoes, broth, chicken or turkey, and spices. Lower the heat and simmer for about 12-15 minutes or until the chili thickens and flavors blend.
Season with salt and pepper to your taste.
Add favorite toppings and enjoy!
To save time, use a store-bought rotisserie chicken or leftover chicken that you have on hand.
You can, of course, roast or pan fry the chicken and shred that, if you wish.
You can sub chicken for ground turkey, or ground beef.
Olive or avocado oil is good.
You can use any broth you have handy.
If you are watching your salt intake, opt for low sodium chicken broth and low sodium canned beans.
Skip the cheese and other dairy toppings for a lactose-free option
For a vegan option, use vegetable broth and skip the chicken.
If topping with shredded cheese, ideally shred your own. Pre-shredded cheese doesn't melt that well.
Increase or decrease the chili flakes, depending on the spice level you'd like.
Storage:Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.