Spicy Chicken Chili

1 tsp. olive oil
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 Tbs. chili powder
1 tsp. dried oregano
1/2 tsp. cumin seeds
1/2 tsp. salt
1/4 tsp. pepper
28 ounces crushed tomatoes -- undrained
4 1/2 ounces chopped green chilies -- undrained
1 1/2 ounces shredded
sharp cheddar cheese

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

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