Spicy

1 pound skinned -- boned chicken

-- thighs --cut into bite-size pieces 1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves -- minced

3 cups one-third-less sodium chicken broth -- divided

1 cup dried navy beans

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon salt

1/4 teaspoon pepper

28 ounces crushed tomatoes -- undrained

4 1/2 ounces chopped green chiles -- undrained

1 1/2 ounces shredded sharp cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sau te 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 3 min utes. Stir in 1/2 cup broth, scraping skillet to loosen browned bits. 2. Spoon chicken mixture into an electric slow cooker. Add remaining broth, beans, and n ext 7 ingredients (beans through chiles); cover with lid, and cook on high heat setting for 6 hours or until beans are tender. 3. Ladle chili into bowls, and top with shredded cheese.

2 P/M,

1 FR/V,

1 B.

323 (23% from fat); PRO

28.4 g; FAT

8 1/3 g (sat 2.8 g); CARB

35.1 g; FIB

5.8 g; CHOL

68 mg; IRON

5 1/3 mg; SOD

534 mg; CALC

178 mg.