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Drain and rinse the canned white beans, set aside.
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Add the canola oil to a large French oven and heat over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add the cumin (less than 1 Tablespoon if you want to stay on the mild side) and chili powder and continue to sauté for 1 more minute. Pour in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Use an immersion blender, or transfer some of the chili to a blender, to blend to desired consistency.
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After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and cilantro.