Chili - by Dorothy Kern

By LynnWelch

Ingredients

• 1 large onion, finely chopped (about 1 cup)
• 2 cans (15 oz each) Progresso™ black beans, undrained
• 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
• 2 pouches (9 oz each) Progresso™ Recipe Starters® fire roasted tomato cooking sauce
• 1 package (1 oz) chili seasoning mix
• 2 to 3 cups shredded deli rotisserie chicken (from 2-lb chicken)

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

1.
In 5- to 6-quart slow cooker, mix 1 cup onion, the beans, tomatoes, cooking sauce and chili seasoning mix.
2.
Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours). About 30 minutes before cooking ends, stir in chicken; cover and continue cooking.
3.
Serve chili topped with additional onion and a sprinkle of cheese. This chili pairs great with Pillsbury® Grands!® refrigerated golden corn biscuits.

Top a baked potato with chili and you have a fast leftover meal.

Serve your chili with a garnish of diced onions and pepper jack cheese. Or, top it with sour cream and green onions or chives. Make a toppings buffet so everyone in your family can dress their chili as they wish. This chili is wonderful with Pillsbury Grands! refrigerated golden corn biscuits.