Barbecued Turkey Chili Recipe
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) hot chili beans, undrained
- 1 can (15 ounces) turkey chili with beans
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/3 cup barbecue sauce
- 1. In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook on high for 4 hours or until heated through and flavors are blended. Yield: 6 servings.
1 cup: 215 calories, 2g fat (1g saturated fat), 10mg cholesterol, 936mg sodium, 36g carbohydrate (7g sugars, 10g fiber), 14g protein.
Reviews for Barbecued Turkey Chili
"my family love BBQ so this as a real hit"
"This was exactly what I was looking for. quick and easy and with the wonderful taste of BBQ sauce. Thank you for sharing!"
"Attn: morebiscotti ... Check the source of this recipe. It's from our quick Cooking... so it's not indicative of the typical recipe you'll find here."
"I'm sorry but a bunch of canned goods is NOT what I call home cooking. I thought this site was about making food the REAL Way, from scratch."
"This chili was ok, but I didn't care for the taste of the barbecue sauce in it. Also, when I added the canned turkey chili, (I added 2 cans) as I couldn't find turkey chili with beans, so I added turkey chili (minus the beans) and I'm glad I did, or there would of been too many beans in this chili, and not enough meat. I recommend adding 1 lb. of cooked turkey to this recipe, (it needs more meat) and be sure to add 2 cans of the turkey chili, but with out the beans. The kidney beans and chili beans are enough beans for this recipe. If I decide to make this again, I will skip adding the barbecue sauce, and add some chopped onion, and add whole tomatoes, (cut-up) rather than adding diced canned tomatoes (it's just a preference). One more thing, I did not cook this on high for 4 hours, but rather on low between 5-6 hours. The 4 hours on high I think would of scorched this chili."