Black Bean, Chicken, and Red Pepper Stew

2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up 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 (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tbsp. 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 remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.