Recipe of the Day: Chili cooks while you’re at work

SLOW-COOKER CHUNKY CHICKEN CHILI

1 can (15.5ounces.) dark red kidney beans, rinsed

1 can (15.5 ounces) light red kidney beans, rinsed

1 1/2 cups thick & chunky mild salsa

1 can (15 ounces.) no-salt-added tomato sauce

2 tablespoons chili powder

1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces

1 onion, chopped

1 cup frozen corn

1 cup Mexican-style finely shredded cheese

Combine beans, salsa, tomato sauce and chili powder 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.

Serve topped with cheese. Makes 8 servings, 1 cup each.

Kraftrecipes.com

This story was originally published October 26, 2015 at 4:02 AM.