Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant, stirring constantly.
• Add the chicken pieces to the pot and cook until browned on all sides.
• Stir in the diced tomatoes (undrained), fire-roasted diced tomatoes (undrained), kidney beans (drained and rinsed), black beans (drained and rinsed), and chicken broth.
• Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
• Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or until the chicken is cooked through and the flavors have melded.
• Taste and adjust seasonings as needed. Serve hot.