Slow Cooker Red and White Chili
- Servings: 6
- Course: Soups & Salads
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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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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