Adapted from
Reynolds Foil Inc.
-
2 lbs
ground chicken breast skinless
-
1 cup
onions, chopped
-
1 cup
bell peppers, chopped
-
54 ozs
no-salt-added dark red kidney beans, undrained
-
3 ozs
chili seasoning mix
-
29 ozs
tomato sauce
-
14 1/2 ozs
canned diced tomatoes with green chilies, undrained
-
2 tbsps
chili powder
In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Add to 5-quart slow cooker. Stir in kidney beans, chili seasoning mix, tomato sauce, tomatoes with green chilies, and chili powder. Mix well. Cook covered on high for six hours, or until heated through.