Heat the olive oil in pot over medium high heat. Saute the onion 6 to 8 minutes until translucent. Add the peppers, garlic, chili powder, cumin, oregano, and chipotle powder and saute an additional 2 minutes, stirring well to combine. Add the tomatoes, juices, and beans and stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon pepper (feel free to adjust those proportions according to your tastes). Bring to a boil; reduce the heat and let simmer for 30 minutes or until thickened, stirring occasionally. Add ½ cup water if it looks like it needs more liquid.
Remove from the heat, stir in the chicken and let sit, covered, for several minutes to heat through. Stir in the cilantro and season with additional salt and pepper.
*Add another ½ teaspoon chipotle powder if you like a spicier chili.
SERVING SUGGESTIONS: Garnish with diced avocados, sour cream, shredded sharp cheddar, or crushed blue tortilla chips (or any combination of these four toppings).
