In a stock pot, saute onions and peppers on medium heat for 5-10 minutes.
Add chicken parts and cover the pot. Cook for about 20-30 minutes, turning chicken occasionally. Remove chicken from pot and shred with two forks.
Return shredded chicken to pot along with beans (undrained), salt, and pepper. Continue to cook over low heat for another 10 to 30 minutes (or an hour, if you've got time or you're trying to squeeze in chores).
*My peppers were from the garden, a plant given to me by a friend; I don't know the variety. We call them Jeannie peppers. They're pretty mild; I put seeds and all in the pot. Hotter peppers? Remove the seeds and use fewer or go for broke. Your call.
You can use cannellini beans instead of the great Northern beans; they're a bit heartier.
Hot tip: Double the amount of chicken, holding the extra out once it's shredded. Voila! Chicken for lunches.
*If you use canned beans, look for the Eden Organic brand. Their cans are BPA free.