Scale

1 tablespoon olive oil

1 medium white or yellow onion, diced

1 medium red bell pepper, diced

4 cloves garlic, minced

3 cups chicken stock

2 (15-ounce) cans fire-roasted diced tomatoes, with juices

2 (15-ounce) cans beans of choice, rinsed and drained (pinto and kidney recommended)

2 cups diced or shredded chicken

1 (4-ounce) can diced green chiles

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Sea salt and freshly-cracked black pepper

Optional toppings: avocado, cilantro, onions, cheddar cheese, sour cream, tortilla chips

Sauté Veggies: Heat oil in a stockpot over medium-high heat. Add onion and bell pepper, then sauté for 5 minutes until softened. Stir in garlic and cook for 2 minutes.
Add Remaining Ingredients: Pour in chicken stock, tomatoes, beans, chicken, green chiles, chili powder, smoked paprika, and cumin. Stir everything together until well combined.
Simmer: Allow the chili to reach a simmer, then reduce heat to medium-low. Continue cooking uncovered for 10 minutes, stirring occasionally.
Season: Taste and adjust with salt, black pepper, or extra spices as needed.
Serve Warm: Ladle chili into bowls, then top with avocado, cilantro, cheese, sour cream, or tortilla chips.