Hearty Red Chicken Chili

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they are soft and translucent, about 5 minutes.

Stir in the minced garlic, cumin, and chili powder, and cook for another minute until fragrant.

Add the diced chicken breast to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.

Pour in the diced tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.

Once simmering, add in the red kidney beans, black beans, and corn. Season with salt and black pepper to taste.

Reduce the heat to low, cover the pot, and let the chili simmer for 30-40 minutes, stirring occasionally to prevent sticking.

After simmering, taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.