1. Coat the bottom of a large chili pot with extra virgin olive oil and place on the stove top over medium heat.
2. Add diced yellow onion and minced garlic to the pot and cook for 3 to 4 minutes.
3. Place the ground chicken in the pot and continue to sauté for an additional 5 minutes, sitting frequently.
4. When the meat begins to brown, add the red pepper flakes, oregano, turmeric, chili powder, salt and pepper. and mix well.
5. Add the kidney and great northern beans and pour in the vegetable broth, buffalo sauce and tomato sauce. Reduce to low heat.
7. Cover the chili, and allow to cook for the next 45 minutes, stirring occasionally.
Optional: Serve with sliced avocados.