Ingredients

4 slices

OSCAR MAYER Bacon, chopped

onion, chopped

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

Instructions

Step 1

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.

Step 2

Add bacon, beans, tomatoes, turkey and barbecue sauce; stir. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.

Step 3

Microwave Mexican VELVEETA in microwaveable bowl on HIGH 1 min. or until melted, stirring every 30 sec. Spoon over filled bowls of chili.