Heat the olive oil on medium in a large skillet. Add the onion, cook until it begins to soften, about 5 minutes. Add the bell peppers, cook for another few minutes, then add the garlic.
Add the diced tomatoes to the skillet. Stir in the black beans.
Add the chile, adobo sauce, cumin and allspice to the skillet. Stir well to coming.
Simmer the beans and tomatoes with the spices for 5 minutes, then stir in the chicken.
Cook for another 5 minutes to warm up the chicken. Stir occasionally to help combine the flavors.
Serve the the chipotle chicken and black beans over rice, along with a white wine with a bit of sweetness and spice, such as a Gewürztraminer from Alsace.