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1.
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Put the chicken into a baking dish.
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Season chicken breast with salt, pepper, and garlic.
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Bake at 350 F for 30 minutes or until thoroughly cooked.
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Let the chicken cool then shred it with two forks.
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2.
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In a Dutch oven or soup pot over medium heat saute the peppers and onion with 1 teaspoon of olive oil for 15-20 minutes or until softened.
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3.
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Add seasonings: garlic, Mexican oregano and cumin.
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Add some salt and pepper to taste.
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Stir to incorporate.
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4.
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Add drained and rinsed beans.
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5.
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Add shredded chicken.
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6.
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Add chicken stock, adding enough so that the contents are covered.
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7.
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Bring to a boil and let chili simmer, uncovered and stirring periodically.
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Some of the smaller beans will break apart into the chili making the consistency thicker, while the larger beans will remain intact.
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8.
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Let the chili simmer until you are ready to serve.
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Top with cheese, sour cream, or cilantro.
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This chili is great from the freezer.
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I often make two pots of this chili, eat one for dinner and put the extra into meal size servings in the freezer for another night.
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This makes a great gluten-free and dairy-free meal if you leave off the toppings and just eat as is.
