In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion and sauté for 2-3 minutes until it turns translucent. Next, add the minced garlic and cook for another 30 seconds until fragrant.

Add the 1 lb of diced chicken to the pot, cooking for 4-5 minutes. Stir regularly until the chicken is lightly browned. Once browned, toss in the diced green and red bell peppers, cooking for 3 more minutes.

Stir in 1 can of diced tomatoes, both types of beans, and 2 tablespoons of tomato paste. Pour in 2 cups of low-sodium chicken broth, then add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and salt and pepper to taste.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir occasionally as it thickens.

After simmering, stir in the juice from 1 lime to brighten the flavors. Serve the chili hot, garnished with freshly chopped cilantro, and top with optional toppings.