BBQ Turkey Chili

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BBQTurkey Chili


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This is a great Game Day chili that can be prepared the day before and will feed a big crowd. Use any leftovers to top baked potatoes and cooked Hot Dogs.


red crockpot

Crock-Pot  4-Quart Oval Manual Slow Cooker, Red $19.99


  • 2 Tbsp. vegetable oil
  • 4 cloves garlic, finely chopped
  • 2 onions, finely chopped
  • 1 each: red and yellow bell pepper, chopped
  • 1/4 cup chili powder
  • 2 Tbsp. ground cumin
  • 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano leaves
  • 1 lb. each: ground turkey and hot Italian turkey sausage, casings removed
  • 1 can (15 oz.) each: kidney and pinto beans, drained, rinsed
  • 1 can (28 oz.) diced tomatoes, drained
  • 3/4 cup KRAFT Hickory Smoke Barbecue Sauce


  1. HEAT oil in large skillet.
  2. Add next 7 ingredients; stir.
  3. Cook until vegetables are tender and seasonings are aromatic, about 10 min.
  4. Add turkey and sausage; break meat up with the back of a wooden spoon.
  5. Cook until no longer pink, about 4 min.
  6. Stir and scrape up any bits that are stuck to the bottom of the pan.
  7. Add to a large slow cooker.
  8. Stir in beans, tomatoes and barbecue sauce.
  9. Cover with lid and turn the heat to LOW; cook for 8 hours. (Or, cook on HIGH for 5 hours.)
  10. Top chili with sour cream and Cheddar.
  11. Serve with crackers.
Meal Type: Main Dish, Gluten Free
Categories: BBQ

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