Black Bean, Chicken, and Red Pepper Stew

I've had this recipe saved for a couple weeks. My mouth is still burning as I type. If you are sensitive to "heat," you may want to omit the chiles, but in our house, we love the heat.... especially Aubrey. I served this with cornbread.
Source: Annie's Eats

Ingredients:
2 Tablespoons olive oil, divided
2-3 chicken breasts, cut into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 Tablespoons cumin
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

Directions:
In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat the remaining tablespoon of oil. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.