Heat the oil in a large dutch oven over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.

Add the minced garlic and allow it to cook for 30 seconds. Then add the salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.

Add the ground chicken to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.

Add the chicken stock, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.

Serve immediately or save in the refrigerator for up to 4 days.