Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chilli powder, black pepper and cayenne pepper. Mix in onion, green capsicum and yellow capsicum. Pour in about half of the water and continue cooking 10 minutes, until about half of the liquid has evaporated.
Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.