In 3-quart nonstick saucepan, heat oil over medium heat. Add chicken; sprinkle with salt, cumin and ground red pepper. Cook 5 to 8 minutes or until chicken is no longer pink, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.

Stir in beans and corn. In small bowl, mix 2 tablespoons of the chicken broth with cornstarch. Add remaining broth and cornstarch mixture to saucepan. Cook 5 minutes or until mixture boils and thickens, stirring occasionally.

Serving Suggestion: Serve topped with shredded Monterey Jack/Cheddar cheese, sour cream and/or chopped cilantro.

Tips: Use your favorite bell peppers – green, red, yellow or orange will all work. This chili is mildly spicy. For more heat, increase ground red pepper to 1 teaspoon.