All Recipes

Smokin' Turkey Chili

Prep

30-60 mins

Total

55 MIN

Servings

8 Servings

Chopped leftover roasted turkey stars in this smokin'-hot chili made with tomatoes, beans, chili powder and bacon.

Ingredients

4
slices
OSCAR MAYER Bacon, chopped
1
onion, chopped
1
red and green pepper, coarsely chopped
2
tbsp
chili powder
2
cans
(15 oz. each) no-salt-added white kidney beans, rinsed
1
can
(28 oz.) no-salt-added diced tomatoes, undrained
2
cups
chopped leftover roasted turkey
1/2
cup
BULL'S-EYE Original Barbecue Sauce
1/4
lb
(4 oz.) Mexican VELVEETA, cut into 1/2-inch cubes

Instructions

Step 1
Cook bacon in large saucepan on medium-high heat 4 min., stirring frequently. Remove bacon from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Add onions, peppers and chili powder to reserved drippings; stir. Cook 10 min., stirring frequently.
Step 2
Add bacon, beans, tomatoes, turkey and barbecue sauce; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
Step 3
Microwave Mexican VELVEETA in microwaveable bowl on HIGH 1 min. or until melted, stirring every 30 sec. Spoon over filled bowls of chili.

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