Heat the oil: In a large pot or skillet, heat olive oil over medium heat.
Cook the chicken: Add the ground chicken and cook until no longer pink, breaking it up with a spoon.
Add the vegetables: Stir in the bell pepper and corn. Cook for 2–3 minutes to soften the vegetables.
Season: Add chili powder, cumin, garlic powder, onion, salt, and black pepper. Stir to coat the chicken and veggies.
Add the beans and sauce: Mix in the kidney beans and tomato sauce. Stir well to combine.
Simmer: Bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10–15 minutes, stirring occasionally.
Serve: Serve warm with optional toppings like shredded cheese, sour cream, cornbread or tortilla chips.
