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1
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Season chicken thighs with salt and pepper. Working in batches, brown the chicken thighs on both sides in the Dutch oven. Remove from heat.
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2
Heat remaining 1 tablespoon olive oil in the Dutch oven. Add ground chicken, stirring and breaking up until fully cooked, about 5 minutes. Add onions, carrots, and poblano pepper. Cook until veggies start to soften, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
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3
Sprinkle chili powder, cumin, brown sugar, Italian seasoning, and red pepper flakes over the meat and veggie mixture. Stir to incorporate, about 1 minute. Add chicken broth, tomato puree, green chilies, and chipotle peppers. Add chicken thighs back to the pot. Bring to a boil. Reduce heat and simmer for 1 hour.
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4
Remove chicken thighs from the pot. Remove the meat from the bone and shred the chicken. Add the shredded chicken back to the pot along with kidney beans, garbanzo beans, edamame, and corn. Simmer for 30 minutes until beans are heated.
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5
Mix cornstarch with 1/4 cup water, stirring until fully dissolved. Add to the chili along with the lime juice. Cook about 4 minutes until chili has thickened, stirring often. Serve the chili topped with cilantro.
