Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and cook 3-4 minutes or until softened. Add the bell pepper and jalapeno; cook 2-3 minutes. Add the garlic and stir well until fragrant, about 30 second.
Add remaining ingredients, stir well, cover with a lid, and reduce heat to low. Allow to simmer for 30 minutes, stirring halfway through.
Before serving, remove chicken and dice into bite-sized pieces or shred between two forks. Return chicken to chili, stir, and serve.