Ingredients

  • 1 tablespoon vegetable oil
  • 2 ½ pounds boneless, skinless chicken thighs, cut into ¾-inch pieces
  • 2 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 15 to 16-ounce cans spicy chili beans
  • 2 14.5-ounce cans diced tomatoes
  • 2 12-ounce bottles Heinz® Chili Sauce
  • 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • shredded cheddar cheese, sour cream and sliced green onions

Directions

Heat oil in Dutch oven or large saucepan over medium-high heat. Add chicken, chopped onions and bell peppers. Cook, stirring occasionally, for 8 to 10 minutes or until chicken is cooked through and vegetables are softened.

Stir in chili beans, tomatoes, chili sauce, cranberry sauce, chili powder, cumin, salt and black pepper. Bring to a simmer; reduce heat. Cover and cook for 1 hour. Or pour ingredients into 4 to 5-quart slow cooker. Cover and cook on low for 4 to 5 hours or until mixture is heated through. Divide chili evenly among bowls. Top with cheese, sour cream and green onions.

Makes 6 servings