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Pour 2 cans beans in a 3 1/2- or 4-quart slow cooker. Use a potato masher or fork to mash beans. Stir in remaining beans, bell peppers, carrot, green onions, jalapeño (if desired), garlic, oregano, cumin and salt. Add broth. Stir until well combined.
Cover; cook on Low for 6 to 8 hours or High for 3 to 4 hours. If using Low turn slow cooker to High setting. Stir chicken into chili. Cover; cook for 15 minutes more or until chicken is heated through. Spoon chili into bowls. If desired, sprinkle each serving with cheese.