2 pounds boneless chicken thighs, skinless, cut into pieces
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano, crumbled
2 tablespoons tomato paste
2 (14- to 16-ounce) cans kidney beans
1 (32 ounce) can whole tomatoes in juice
2 cups shredded yellow cheddar cheese
1 1/2 cups crumbled cornbread