Dice the onion and bell pepper into 1/2-inch pieces and mince the garlic cloves. Set all vegetables aside. Heat the canola oil in a large pot over medium heat. Once shimmering, add the ground cumin and chili powder, stirring constantly for about 30 seconds until fragrant. This blooms the spices and deepens their flavor before adding other ingredients.

Add the diced onion and bell pepper to the toasted spices, stirring frequently. Cook for 6-8 minutes until the vegetables soften and become slightly translucent, which helps develop a sweet, caramelized flavor base. In the last minute of cooking, add the minced garlic and stir until fragrant. I like to let the garlic cook just briefly so it flavors the oil without turning bitter.

Pour in the chicken broth and add the Spanish rice mix, stirring to combine and prevent clumping. Add the drained and rinsed pinto beans, diced tomatoes with their juices, and the shredded rotisserie chicken. Stir everything together well to distribute the ingredients evenly and ensure the rice mix is fully hydrated by the liquid.

Bring the mixture to a gentle simmer over medium heat, then reduce to low and cover partially with a lid. Simmer for 25-30 minutes, stirring occasionally, until the rice is fully cooked and tender and the chili has melded into a cohesive dish. The rice will absorb the liquid and add body to the chili. I find that simmering on low rather than high heat helps the flavors meld better and prevents the rice from becoming mushy.

Ladle the chili into bowls and serve hot. Offer guacamole, sour cream, and corn chips as optional toppings for guests to customize their bowls. The cool, creamy toppings contrast beautifully with the warm, savory chili.