Chicken Thigh Chili

Ingredients

• 3 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 tablespoons minced garlic
• 2 (15 ounce) cans petite diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (8 ounce) can whole kernel corn, drained
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 0.5 (6 ounce) can tomato paste, or more as needed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste

Steps

1. Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.