In a large 8-quart stockpot, over medium-high heat 2 – 3 tablespoons of vegetable oil. When oil is heated, cook chopped onions, peppers, and garlic. Cook until the garlic becomes fragrant and onions and transparent.
Turn the heat down to medium, add the flour and ½ cup of vegetable oil to the mixture, stir well to allow the oil to absorb the flour. This will determine how thick and hearty your chili will be.
Add the chili powder, cumin, salt and cayenne. Stir well to combine.
Add the chopped chicken meat and stir well to incorporate all ingredients.
Slowly pour in chicken broth and stir well to combine.
Bring to a simmer and add the white beans, corn and cilantro.
Stir all ingredients together well, bring to a slight boil. Once the chili is boiling, reduce the heat to medium-low and allow it to simmer together for 30 – 45 minutes.
Before serving, add half-n-half and stir well to combine cream into chili.
Garnish with sour cream, cheese and thinly sliced jalapeno peppers.