Heat olive oil over medium/medium-high heat in large pot or dutch oven.
Add diced onion. Saute until translucent, about 8-10 minutes.
After I get the onions started, I cook a pot of rice. (Using a pot with a tight fitting lid, add rice, 2 cups water & salt. Bring to a boil, stirring occasionally, cover & reduce heat to low. After 20 minutes, remove pot from heat (do not remove lid yet) and let sit, with lid on, for an additional 10 minutes. After 10 minutes, remove lid and fluff rice with fork.) Set rice aside to cool.
Add minced garlic, saute for a minute.
Add chicken broth. Stir, scraping bottom of pan.
Add kielbasa, salsa, diced tomatoes, corn, beans, chili powder, cumin, salt, chipotle powder & black pepper. Bring to a simmer, stirring occasionally.
Reduce heat to low, cover and let cook for at least half an hour, stirring occasionally.
Stir in cooked rice. Serve chili - top with shredded cheese or sour cream if desired. Enjoy!