1 tablespoon (15mL) vegetable oil
2 1/2 pounds (1.1 Kg) boneless, skinless chicken thighs, cut into ¾-inch pieces
2 cups (500mL) chopped onions
2 cups (500mL) chopped green bell peppers
2 - 15 to 16-ounce (550 g) cans spicy chili beans
2 -14.5-ounce (400 g) cans diced tomatoes
1 ½ (455mL) bottles Heinz® Chili Sauce
1 can (348mL) Ocean Spray® Jellied Cranberry Sauce
2 tablespoons (30mL) chili powder
1 tablespoon (15mL) ground cumin
1 teaspoon (5mL) salt
1 teaspoon (5mL) pepper
shredded cheddar cheese, sour cream and sliced green onions
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 (3.8-4.7L) 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.