Step 1

In a 4-quart Dutch oven cook onion and garlic in hot oil until onion is tender. Stir in cumin, oregano, and cayenne pepper. Cook and stir for 2 minutes. Add 1 can of the beans to the Dutch oven; mash with a potato masher or fork. Stir in the remaining 2 cans beans, chicken stock, and the 2 cans chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chicken; heat through.

Step 2

Ladle chili into bowls. Top individual servings with the cheese. If desired, top with sour cream and additional canned chile peppers.