Slow Cooker Chicken & Black Bean Chili

1 tsp. canola oil
1 lb. skinless boneless chicken thighs, cut into 1/2-inch pieces
2 Tbsp. chili powder
2 large red bell peppers, chopped
1 large onion, chopped
1 (15 1/2-oz.) can black beans, rinsed and drained
1 (14 1/2-oz.) can diced tomatoes
1/2 cup low-sodium chicken broth
2 garlic cloves, minced
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. cornmeal

Heat oil in a large heavy skillet. Add chicken and sprinkle with 1 Tbsp. of chili powder. Cook, stirring occasionally, until browned, about 5 minutes. Transfer chicken to a slow cooker.

Add the remaining 1 Tbsp. chili powder, the bell peppers, onion, beans, tomatoes, broth, garlic, cumin, oregano, salt and black pepper to the slow cooker. Stir to combine. Cover and cook on LOW 8 hours or on HIGH 4-5 hours.

About 20 minutes before cooking time is up, gradually stir cornmeal into slow cooker until blended. Cover and cook on high until mixture bubbles and thickens, about 15 minutes. Ladle chili evenly into 6 bowls.

Serves 6 (each serving about 3/4 cup)
SP per serving: 4