Spicy Chicken Chili

• 1 teaspoon olive oil
• 1 pound chicken thighs, boneless, skinless
• 1 cup onions chopped
• 3/4 cup sweet red bell peppers chopped
• 1/2 cup green bell peppers chopped
• 2 each garlic cloves minced
• 3 cups chicken broth
• 1 cup navy beans dried
• 1 tablespoon chili powder
• 1 teaspoon oregano dried
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 28 ounces tomatoes crushed
• 4 1/2 ounces green chili peppers chopped
• 1 1/2 ounces cheddar cheese, very old, sharp shredded

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

olive oil, chicken, onions, sweet red bell peppers, green bell peppers, garlic, chicken broth, chili powder, oregano, cumin seeds, salt, black pepper, tomatoes, green chili peppers, cheddar cheese

Taken from recipeland.com/recipe/v/spicy-chicken-chili-44287 (may not work)