In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken breasts and sear them until browned on all sides.

Once beautifully browned, remove the chicken from the pot and set it aside.

Reduce the heat to medium and add the chopped onion to the pot. Cook until softened and translucent, about 5-7 minutes.

Add the minced garlic, chopped red bell pepper, chopped green bell pepper, and minced jalapeño (if using) to the pot. Cook for another 3-5 minutes, until the peppers are slightly softened and the garlic is fragrant.

Stir in the black beans, kidney beans, pinto beans, and corn.

Add the crushed tomatoes and diced tomatoes and green chilies (like Rotel) and stir well.

Add the minced chipotle peppers in adobo sauce and 1-2 tablespoons of adobo sauce (to taste).

Pour in the chicken broth, ensuring it covers all the ingredients.

Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.

Add the seared chicken back to the pot.

Bring the chili to a gentle simmer. Cover and let it simmer for at least 1 hour, stirring occasionally.

After simmering for at least an hour, taste the chili and adjust the seasonings as needed.