Perfect for a Sunday night supper on a cool evening, this chicken chili will satisfy even the most demanding appetites.

• 1 1/2 cups chopped bell pepper or carrot
• 1/2 cup chopped onion
• 1 pound boneless, skinless chicken thighs
• 1 can (15 oz.) kidney beans or black beans, rinsed and drained
• 2 cans (14.5 oz. each) diced tomatoes with chile peppers
• 1 can (8 oz.) tomato sauce
• 1 cup water
• 2 envelopes (1 oz. each) reduced-sodium taco seasoning

1. Place bell pepper (or carrot) and onion in 3 1/2- to 4-quart slow cooker.
2. Top vegetables with chicken pieces and beans.
3. In medium bowl, stir together undrained tomatoes, tomato sauce, water and taco seasoning. Pour over chicken and vegetables in slow cooker.
4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
5. Remove chicken pieces from slow cooker and place in shallow bowl. Use 2 forks to pull chicken into shredded pieces.
6. Stir chicken back into mixture in slow cooker. Cover and cook on high-heat setting for 30 minutes more. Ladle into serving bowls.