chicken chili with beans recipe

[threadwalker]

1 medium onion, chopped
2 medium garlic cloves, minced
1 cup carrots, chopped
1 tbsp chilli powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper, seeded, chopped (advice in recipe: don't touch seeds with bare hands)(alternate: 1 canned chipolte pepper in adobo, chopped)
1/2 tsp table salt
1/2 tsp black pepper, ground
2 lb chicken, trimmed of fat, cut into 1 inch chunks
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 6 oz can (small) tomato paste

Here are my substitutes since I was working from my pantry and what I like. Since hooking up with this Portuguese guy, I've become fond of moderately spicy food. I'm no "eating hot peppers raw first thing in the morning"- gal, but I've come a long way from boiled meals. I'll put in an astrick (*) below for what the recipe requested. But this is my deviation:
1 15 oz can diced tomoates with oregano, undrained
1 28 oz can crushed tomatoes with puree
2 pks of Lowry Taco spices (powder)
1 can green chilli peppers (like the 4oz size or something. pretty small), undrained
I actually doubled the oregano after throwing this all together.

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in 5-quart or larger slow cooker. Stir. Add remaining ingredients, stir again. Cook on high 6-8 hrs. (I found it was plenty thick enough after 6 hours).

I used more spice than the recipe called for. I found it was very tasty, but not too hot for me. It does make my lips tingle a little, if that's any help in deciding about the taco spices. I got 12 cups out of this batch.

Weight Watchers: I calculated the points from everything, including the spices, so the maximum point calculation was:
4.5 pts / cup.

(*)
29 oz can diced tomatoes with green pepper, celery and onion, undrained
1 cup canned tomato puree.