Heat vegetable oil in a large pot over medium high heat until hot. Add garlic and yellow onion to pot, along with a pinch of salt, and sauté until aromatic and translucent, about 3 to 5 minutes.
Next add salsa, oregano, cumin, chili powder, and garlic powder, and cook stirring frequently until reduced by 1/4th, about 3 to 5 minutes. Add kidney beans, black beans, pinto beans, tomatoes, corn, vegetable broth, salt and pepper, and simmer, stirring occasionally, for about 20 to 25 minutes. Taste chili and adjust seasoning as needed.
Divide chili evenly into bowls and garnish with crema, jalapeno, scallions, cheddar, avocado, crumbled tortillas, and a few shakes of your favorite hot sauce if desired. Serve immediately. Any remaining chili can be stored covered in the refrigerator for up to 3 days.