Hearty Chicken Chili

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 3-4 minutes until the peppers start to soften.

Add the ground chicken to the pot, breaking it up with a spoon. Cook until it is browned and cooked through, about 6-7 minutes.

Pour in the diced tomatoes, kidney beans, corn, and chicken broth. Stir to combine.

Season the chili with chili powder, cumin, salt, black pepper, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.

Taste and adjust seasoning if necessary. Remove from heat and let the chili sit for a few minutes.

Serve hot, garnished with fresh cilantro.