Ingredients

1 tablespoon vegetable oil

2 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-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 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
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.