Instructions: Heat oil in a large nonstick skillet over medium-high heat. Add chicken: saute 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.