Start by draining and rinsing the canned black and kidney beans under cold water. Next, deseed and finely dice the poblano peppers and chop the white onion until soft.

In a large slow cooker, add the shredded chicken, prepared beans, diced peppers, onion, crushed tomatoes, fire-roasted tomatoes, and chicken broth. Sprinkle in the spices and stir well.

Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chili is heated through and flavors are blended.

Ladle the chili into bowls for serving and garnish with toppings like shredded cheese or fresh cilantro.