Leftover Turkey Chili
This is the best Turkey Chili recipe to use up leftover turkey. It comes together in about 30 minutes and you can eat it now or freeze it for later.
“WOW! I made this chili today and it was truly the best chili I’ve ever eaten, and that’s saying something! Served it up with diced white onion, grated sharp cheddar, sour cream, Tabasco, and our favorite, oyster crackers. Enough left for lunch tomorrow. Another home run!”
—Cindy
This is The Best Turkey Chili Recipe For Thanksgiving Leftovers
How do you like to enjoy your Thanksgiving leftovers? On the Friday after Thanksgiving, I like to warm up a plate of the full turkey dinner and eat it as-is.
But after that, I’m ready to repurpose the leftovers into something else, and a big pot of chili usually works out really well, since the weekend after Thanksgiving is also known for lots of football games.
I’ve been making this recipe for turkey chili for many years now. Even with a relatively short list of ingredients, it has big, satisfying flavors.
Why You’ll Love This Recipe for Turkey Chili
- This chili freezes well, so it’s a great way to preserve your leftover turkey for future meals.
- It’s high in protein and fiber, making it a wholesome meal option after a holiday known for indulgence (not that there’s anything wrong with that)!
- Can be made start to finish in just about 30 minutes.
Best Turkey Chili Ingredients
- leftover turkey – you can use either white meat or dark meat. Whatever you have! You can also use this same base recipe to make chili with lean ground turkey or ground beef any time of year. You’d cook these ground meats with the vegetables in Step 1.
- white beans – cannelini beans or navy beans are both great options for this recipe for turkey chili.
- kidney beans – provides a contrasting color and texture of bean, and bulks up the chili. Pinto beans work, too!
- canned diced tomatoes – adds the bright tomato flavor chili is known for.
- chicken broth – thins the chili out.
- onion – adds a sweet and savory base flavor to the chili.
- red bell pepper – adds color, texture and a mild pepper flavor.
- garlic – deepens the savory profle.
- tomato paste – adds a rich, concentrated tomato flavor and helps thicken the chili.
- oil – for sauteeing the vegetables.
- chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, and salt and pepper – yes, you’ll have to raid your spice rack for this chili to have the most robust taste!
How to Make Turkey Chili With Beans
1. AROMATICS. Heat oil in a large pot, then add the onion and bell pepper. Cook until the veggies are softened, stirring occasionally.
2. SEASONINGS. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, salt and pepper and briefly cook until the spices are toasted.
3. LIQUID. Stir in the beans, tomatoes, and broth. Heat to boiling then reduce the heat to a simmer and cook until the chili thickens.
4. TURKEY. Add the turkey and cook until warmed through.
5. SERVE. Spoon chili into bowls and top with cheese, sour cream, green onions, sliced jalapenos and corn chips or tortilla chips.
Best Turkey Chili Recipe Variations
- CHIPOTLE – Add a minced chipotle pepper in adobo sauce for a smoky, spicy kick.
- BLACK BEAN – Replace the cannelini beans with black beans for Tex Mex flair in this leftover turkey chili recipe.
- VEGGIE-PACKED – Double up on veggie goodness by adding chopped zucchini, carrots and/or corn to the pot when sautéing the onion.
Home Chef Tips
- Exact amount of salt and pepper to season chili will depend on how seasoned the leftover turkey you start with is. If it’s already very well seasoned (or brined), your chili won’t need much added salt and pepper. If the turkey you start with is kind of bland, don’t be shy with adding salt and pepper to your chili.
- Start with the salt and pepper called for in the recipe, but then taste and adjust the seasoning as needed before serving.
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How to Serve This Recipe for Leftover Chili
Keep it simple by serving this healthy turkey chili recipe in a bowl with your favorite chili toppings like shredded sharp cheddar cheese, a dollop of sour cream (or Greek yogurt), chopped green onion, cilantro, jalapenos, avocado or a squeeze of lime. Cornbread also encouraged!
Or, serve it over rice or spaghetti, inside baked potatoes or a sweet potato, or with a green salad. Chili is such a regional dish, and everybody eats it a different way, so do whatever you like best!
How to Store Leftover Turkey Chili
If you have leftovers, transfer them to an airtight container and place them in the refrigerator uncovered for a few hours until they are fully chilled, then cover them with the lid.
According to the FDA, leftover turkey should be used within three or four days of first cooking. So, be sure to make this leftover turkey chili and either eat it or transfer it to the freezer it within four days of when you first cooked the turkey.
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Leftover Turkey Chili Recipe
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 red bell pepper small diced
- ½ medium white onion small diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch cayenne pepper
- 2 cans diced tomatoes (14.5 ounces each)
- 1 can reduced sodium cannellini or navy beans (15.5 ounces), drained
- 1 can red kidney beans (15.5 ounces), drained
- 2 cups chicken broth
- 2 cups chopped leftover turkey
For Serving:
- Shredded cheddar cheese
- Sour cream
- Thinly sliced green onions
- Thinly sliced jalapenos
- Corn chips or tortilla chips
Instructions
- In large Dutch oven, heat oil over medium heat. Add bell pepper and onion and cook 6 to 8 minutes or until vegetables are softened, stirring occasionally.
- Stir in garlic, tomato paste, chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper and cayenne and cook 1 minute, stirring constantly.
- Stir in tomatoes, both beans, and broth. Heat to boiling over medium-high heat, then reduce to medium-low. Cook 15 to 20 minutes or until chili thickens and tomatoes start to break apart.
- Stir in turkey. Increase heat to medium and cook until turkey is warmed through. Taste and adjust seasoning with additional salt and pepper, if necessary.
- To serve, spoon chili into bowls and top with cheese, sour cream, green onions, sliced jalapenos and/or chips.
Notes
- Exact amount of salt and pepper to season chili will depend on how seasoned the leftover turkey you start with is. If it’s already very well seasoned, your chili won’t need much added salt and pepper. If the turkey you start with is kind of bland, don’t be shy with adding salt and pepper to your chili.
- Start with the salt and pepper called for in the recipe, but then taste and adjust the seasoning as needed before serving.
WOW! I thawed some leftover turkey from Thanksgiving and made this chili today and it was truly the best chili I’ve ever eaten, and that’s saying something! I had to make two minor adjustments due to my own fault. I forgot to purchase a red pepper, and I thought I had cayenne pepper on hand when in fact it turned out to be Chipotle Chili Pepper, so that’s what I used. My bean choices were a can each of cannellini and red beans, then discovered a can of black beans in my pantry, so I tossed them in as well. At this point the chili was already delicious, but I saw Bay Leaves in my spice rack and decided to toss one into the mix, too, just because…served it up with options of diced white onion, grated sharp cheddar, sour cream, Tabasco, and our favorite, oyster crackers. Enough left for lunch tomorrow. Another home run, Lori!
Oh wow, I’m so glad to hear that you loved it, Cindy! I love that you just adapted it to what you have. That’s what cooking is all about. Especially chili!