1 teaspoon 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 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.

Per serving: 2 P/M, 1 FR/V, 1 B.

CAL 323 (23% from fat); PRO 28.4 g; FAT 8.3 g (sat 2.8 g); CARB 35.1 g; FIB 5.8 g; CHOL 68 mg; IRON 5.3 mg; SOD 534 mg; CALC 178 mg.