Place green bell peppers over an open flame on the stove top. Char each side of the pepper, about three minutes a side. If you don't have a gas stove, char the green peppers under a high broiler until each side is black and charred. Once the the whole pepper is charred, add it to a sealable plastic gallon storage bag. Seal it and char the remaining peppers.

Once all the peppers have been added to the bag and sealed in, let the peppers steam for 10 minutes while you gather ingredients.

When the peppers are cool to the touch, remove from bag, and use paper towels to rub the black charred skin off all the peppers. Remove the stems and seeds and then roughly chop the peppers.

Add the chopped peppers along with the chicken stock, salt, cumin, pepper, crushed red pepper flakes, and cayenne to a blender. Puree until smooth, about 2 minutes.

Add the green pepper puree, chicken, black beans, onion, jalapeño, garlic, and quinoa to a slow cooker. Give it a good stir to combine.

Set the slow cooker to low for 6 hours or high for 3 hours.

Remove the chicken, add to a plate, and using two forks shred into bite-sized pieces. Add the chicken back to the slow cooker.

In a small mixing bowl, mix together the flour and milk until no lumps appear. Add the mixture to the slow cooker and cook for 1 more hour on high until thickened.

Taste chili and add more salt and pepper or cayenne if needed. Add about 1/4 cup fresh chopped cilantro to the chili before serving.