Today, it's raining, it's cloudy, it's dark and gloomy and it's a bit nippy and I'm feeling a little under the weather, so this chili was the perfect meal for tonight's dinner. All you need are a few cans of this and that and you're set. Serve with some cornbread and you have a tummy warming, filling, comfort meal.
I doubled the recipe because hubby loves having leftover chili to take into work.
BARBECUE TURKEY CHILI
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15-1/2 ounces) hot chili beans
* 1 can (15 ounces) turkey chili with beans
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1/3 cup barbecue sauce
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: 4-6 servings.