This morning started off like any ordinary day. I woke to the aroma of coffee at my bedside and the sweet babbling sounds coming from my baby as she lie in her bassinet. I spent a good portion of the morning snuggling my milk drunk 6 month old as I sipped my coffee and tried to prepare myself for what lied ahead. It is Monday after all. Anything was possible.

Upon finally making my way downstairs I was greeted by my 5 year old. She had a rough night and was feeling under the weather.  Great. Totally not what I was hoping today would have in store for me. Having her home sick today really threw a wrench in the plans. She was supposed to be heading off on her first school trip of the year to the apple orchard, and I was meant to be tackling the grocery run. An errand that desperately needed to be crossed off the to-do list. Did I mention we are out of groceries?!?

Being that my two eldest children have swimming lessons tonight, I briefly stressed about what to make for dinner. I took to my pantry and Kraft Canada What’s Cooking to see what I could pull together. Quickly I pulled together all the key ingredients needed to whip up a chili.


Slow Cooker Smokin’ Turkey Chili
(Adapted from a Kraft Canada recipe)


  • 2 boneless skinless turkey breasts (or two cups of leftover roasted turkey)
  • 28 oz can of diced tomatoes
  • 1/2  cup Bull’s-Eye Bold Barbeque Sauce
  • 1 red and yellow sweet bell pepper (diced)
  • 1 can of pinto beans (rinsed and drained)
  • 1 can of red kidney beans (rinsed and drained)
  • 1 sweet onion (diced)
  • 2 tbsp chili powder
  • Kraft Habanero Heat Shredded Cheese


  1. Add all ingredients, except the shredded cheese, to your slow cooker. Cook on low for 7 to 8 hours.
  2. If you are not using leftover turkey, remove your turkey breasts from crock pot before serving. Shred the turkey and return to crock pot.
  3. Serve in bowls. This dish would be excellent plated over a bowl of rice, but rice is entirely optional. Top with a handle of Kraft Habanero Heat Shredded Cheese.
  4. Enjoy!

The thing that is great about this chili recipe is that it will come in really handy in the coming weeks when our family is knee-deep in leftover turkey. Although I have be honest with you… What I really wanted to have for dinner tonight was a Maple Apple Crisp. Yes. It was certainly one of those days.

Disclosure: I am a Kraft Canada #WhatsCooking contributor. As a part of my affiliation with this group I receive special perks and compensation. All opinions noted are those of my own.

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