Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

Add the diced onion to the pan and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced red bell pepper to the pan and cook for 2-3 minutes, until tender.

Add the low-sodium chicken broth, ground cumin, and smoked paprika to the pan, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.

Add the cooked chicken back into the pan, along with the low-sodium white beans. Stir to combine and cook for an additional 2-3 minutes, until the beans are heated through.

Season the chili with salt and pepper to taste, and serve hot, garnished with chopped fresh cilantro if desired.

For meal prep, divide the chili into individual portions and refrigerate or freeze for up to 3 days. Reheat as needed, and enjoy!

Serve the chili with a side of crusty bread, tortilla chips, or a green salad for a well-rounded meal.