Heat the olive oil over medium-high heat in a large, heavy pot. Add the ground chicken, onion, garlic, and green pepper. Cook until the chicken is no longer pink and the vegetables are tender, breaking up any large pieces with a wooden spoon or spatula. You may notice some liquid in the pan from the chicken and vegetables. It’s fine to leave it, but you can drain it if you prefer.

Add the oregano, chili powder, cumin, and cinnamon to the meat mixture. Cook for about one minute, stirring to release the flavors.

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Add the salt, black pepper, bay leaves, fire-roasted tomatoes, Ro-Tel, and tomato sauce. Stir well to combine. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.

Add the kidney beans (with liquid), black beans (drained and rinsed), and brown sugar. Stir to combine, then simmer for another 15 minutes, stirring occasionally. Remove the bay leaves before serving.

Serve hot in bowls with your favorite toppings. Shredded cheddar cheese, sour cream, and fresh cilantro make great additions.