Barbecue Turkey Chili!

I've been enjoying the Taste of Home Crockpot Cookbook and I've found quite a few great recipes in there. 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

 

Ingredients: 

* 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 

 

Directions:

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.