Red Bean, Chicken, and Sweet Potato Chili
A great make-ahead meal, this chicken chili packs a punch with savory additions ginger, sweet potatoes, poblano peppers, and cilantro.
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner set aside.
In a very large skillet, heat oil over medium-high heat. Add onion and carrot cook and stir about 5 minutes or until vegetables just start to soften. Add garlic and ginger cook and stir 1 minute. Add chicken cook and stir 2 to 3 minutes or until chicken is browned on all sides.
In the prepared slow cooker, combine the chicken mixture, beans, undrained tomatoes, broth, sweet potatoes, poblano peppers, and chili powder.
Cover slow cooker and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Serve chili directly from lined slow cooker. (Do not lift or transport liner with food inside.) Serve chili with rice. Top with green onion, if desired.
Cool slow cooker completely remove liner and toss.