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SWEET AND SAUCY CHICKEN CHILI

Makes 6 servings

Ingredients:

• 1 tablespoon vegetable oil
• 2½ 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  16-ounce 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.
 

Recipe courtesy of Ocean Spray Cranberries