Chopped leftover roasted turkey stars in this smokin'-hot chili made with tomatoes, beans, chili powder and bacon.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
1 each 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
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Let's Make It
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.
Add bacon, beans, tomatoes, turkey and barbecue sauce; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
Microwave Mexican VELVEETA in microwaveable bowl on HIGH 1 min. or until melted, stirring every 30 sec. Spoon over filled bowls of chili.
Serve topped with chopped fresh cilantro or green onions.
Prepare using leftover roasted chicken.
Substitute 1/2 cup CHEEZ WHIZ Cheese Dip for the cubed VELVEETA. Melt as directed on label before spooning over individual bowls of chili.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.