Saute the chicken or sausage in a saute pan. You can use a little oil if necessary or a non-stick pan without added fat. Break up the meat as it cooks.
Dice the onion and mince the garlic and add to the chicken. Continue to saute for 5 minutes, until onion is translucent.
Dice the red, yellow and Poblano peppers to about 1/2" dice and set aside.
Add the tomatoes, slightly drained black beans, oregano and chicken stock to the meat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. The Chili should look slightly thickened and will have darkened in color.
Add the peppers and continue cooking for about 5 minutes for peppers with some crunch left or longer if softer peppers are preferred.
Garnish with finely chopped fresh parsley or cilantro.