Step 1

In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; set aside.

Step 2

Add bell pepper and onion to oil and drippings in Dutch oven; cook over medium-high heat 4 to 5 minutes, stirring frequently, until softened. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened.

Step 3

Stir in chicken broth, beans, green chiles, taco seasoning mix, ground red pepper and the browned chicken; heat to boiling. Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until chili is desired consistency.

Step 4

To serve, ladle chili into bowls. Serve with Toppings.