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Slow Cooker Red and White Chili

  • Servings: 6
  • Course: Soups & Salads

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Ingredients

  • 1 Reynolds® Slow Cooker Liner
  • 6 cups cubed cooked chicken or turkey
  • 2 cans (15.5 oz. each) navy beans, drained
  • 1 cup chicken broth
  • 1 large onion, chopped
  • 1 large red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and cayenne pepper

Directions

Step 1

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

Step 3

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

Step 4

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

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