A vibrant chili with 3 types of peppers. Especially good with heirloom beans cooked from dry (Cannellini, Flor de Durazno, Ayocote Blanco). Can be a little spicy depending on your peppers, so decrease the jalapeños if your family likes a milder chili. This can also be made with chicken thighs, but you will need to cook the chicken 20 minutes longer until the thighs reach 175°. Serve with tortilla chips, lime wedges, and sour cream. Adapted from Cooks Illustrated's white chicken chili.