Chili

What You Need

2 cans (19 fl oz/540 mL each) mixed beans, rinsed 

2 cups salsa

1 can (14 fl oz/398 mL) no-salt added tomato sauce

2 Tbsp.chili powder

1-1/2 lb. (675 g) boneless skinless chicken thighs, cut into bite-size pieces 

1 onion, chopped 

1 cup frozen corn, thawed, drained 

1 cupKraft Tex Mex Light Shredded Cheese

Make It

COMBINE first 4 ingredients in slow cooker; top with chicken, onions and corn. (Do not stir.) Cover with lid. 

COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours). 

STIR just before serving. Serve topped with cheese. 

kraft kitchens tips

Serving Suggestion

For added colour and flavour, top individual bowls of chili with sour cream, Oscar Mayer Real Bacon Bits and/or coarsely crushed Premium Plus Crackers.