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Red and White Chili

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• 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 leaves
• 1/2 teaspoon each salt and cayenne pepper

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.

PLACE all ingredients in the lined-slow cooker; stir gently to mix.

Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and

sauce thickens slightly.