4 to 5 hrs
1 tablespoon vegetable oil
2 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 cups chopped onions
2 cups chopped green bell peppers
2 15 to 16-ounce cans spicy chili beans
2 14.5-ounce cans diced tomatoes
2 12-ounce bottles Heinz® Chili Sauce
1 14-ounce Ocean Spray® Jellied Cranberry Sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
shredded cheddar cheese, sour cream and sliced green onions
Pour ingredients into 4 to 5-quart 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.