If you’ve ever wondered how to transform your holiday leftovers into something spectacular, I’m about to share a Leftover Turkey Chili Recipe that’s seriously fan-freaking-tastic. This isn’t just any chili – it’s a cozy, flavorful, and hearty dish that turns your shredded turkey into a comforting bowl of goodness. Trust me, once you try it, you’ll want to make it year-round, not just after Thanksgiving!
Why You’ll Love This Recipe
- Utilizes Leftovers Creatively: Gives your leftover turkey a new life as a comforting chili that’s anything but boring.
- Rich Flavor Profile: A perfect blend of spices and beans that creates the coziest, tastiest pot of chili you’ll crave.
- Flexible and Easy to Make: Whether you have fresh turkey or leftovers, this is forgiving and adaptable.
- Feeds a Crowd Comfortably: Makes about 8 servings, great for family dinners or friendly potlucks.
Ingredients & Why They Work
The ingredients in this Leftover Turkey Chili Recipe bring together a balance of hearty, spicy, and slightly sweet notes that make every spoonful satisfying, especially with tender shredded turkey. Using a combination of beans helps with texture and nutrition, while tomatoes and spices build that signature chili depth.
- Olive oil: Provides the perfect base to sauté your veggies with a silky richness.
- Diced sweet onion: The sweetness mellows the chili heat and adds body.
- Diced green bell pepper: Adds a gentle crunch and a fresh, grassy flavor.
- Minced fresh garlic: Garlic’s pungency elevates the dish’s savory notes.
- Chili seasoning and spices: They layer complexity—cumin, garlic and onion powders, plus chili seasoning give that classic chili warmth.
- Granulated sugar: A small touch to balance out acidity from the tomatoes.
- Unsalted chicken stock: Adds moisture and subtle depth without overpowering the turkey’s flavor.
- Crushed tomatoes & tomato sauce: Creates a rich, thick tomato base, perfect for chili.
- Dark red kidney beans & pinto beans: For that traditional chili creaminess and color contrast.
- Diced tomatoes with green chiles: Introduces a mild heat and a playful zing.
- Cooked shredded turkey: The star – lean protein that soaks in all those flavors beautifully.
- Frozen corn: Adds a sweet pop and texture to the chili.
- Cheddar cheese and sour cream (optional): Creamy garnishes that make the chili feel decadent and fresh.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I love most about this Leftover Turkey Chili Recipe is how easy it is to tweak based on what you have on hand or your own taste preferences. Don’t be shy to personalize it!
- Variation: I once added diced sweet potatoes for a heartier texture and a slight sweetness; it was fantastic and made the chili even more nourishing.
- Make it spicier: You can ramp up the chili powder or drop in fresh jalapeños if you like some serious heat—perfect for those who love a kick!
- Vegetarian twist: Swap turkey for extra beans and veggies for a satisfying meatless chili that still feels substantial.
- Seasonal changes: In fall, I add a touch of cinnamon to warm it up, which pairs surprisingly well with the savory spices.
Step-by-Step: How I Make Leftover Turkey Chili Recipe
Step 1: Sauté your aromatics slowly
Start by heating olive oil over medium heat in a large Dutch oven. Gently cook the diced onions and green bell pepper for about 15-20 minutes until they’re soft, translucent, and lightly browned. This slow sauté brings out their natural sweetness and builds a deep flavor base—a step that I never skip because it really makes a difference. Add the minced garlic and cook for just about a minute until fragrant; garlic can burn quickly, so keep an eye on it!
Step 2: Mix in spices to build the chili’s soul
Now stir in your chili seasoning, sugar, cumin, garlic powder, onion powder, salt, and pepper. Give it a good mix and let those spices toast lightly, just about a minute — it wakes up their flavors and gives your chili that warm, aromatic punch. This little step is like layering flavor magic.
Step 3: Deglaze and add the tomatoey goodness
Pour in the chicken stock and use your spoon to scrape up those tasty browned bits stuck to the bottom of the pot—that’s where a lot of flavor hides! Once loosened, add in all your tomatoes, beans (both the kidney and pinto), tomato sauce, diced tomatoes with green chiles, frozen corn, and shredded turkey. Stir everything together really well. This is the moment your chili starts to come alive!
Step 4: Simmer for flavor fusion
Bring the pot to a boil, then reduce heat to a gentle simmer. Cover with a lid and let everything cook for about an hour. Stir it frequently to prevent sticking and to meld those flavors beautifully. Around the 45-minute mark, I always check to see if it needs a pinch more salt or spices — adjust as you go! The longer you let it simmer uncovered at the end, the thicker and more intense your chili will be.
Step 5: Serve with love and toppings
Ladle this hearty chili into bowls and top with shredded cheddar cheese or a dollop of sour cream if you’re feeling indulgent. I love these garnishes because they bring creaminess and cool contrast to the spiced chili, but they’re totally optional. Grab your favorite cornbread or a crusty bread on the side, and it’s a perfect meal every time.
Pro Tips for Making Leftover Turkey Chili Recipe
- Slow Sauté Vegetables: Take your time cooking the onions and peppers; this brings out their sweetness and deepens the chili’s flavor base.
- Taste as You Go: Chili seasoning blends vary, so start with less and adjust toward the end for your perfect heat and salt balance.
- Use Fresh Garlic: It makes a noticeable difference – fresh garlic offers a bolder and brighter flavor than pre-minced.
- Don’t Rush the Simmer: Giving it at least an hour lets flavors marry fully and turkey soak up those rich chili spices.
How to Serve Leftover Turkey Chili Recipe
Garnishes
I usually top my chili with shredded sharp cheddar cheese and a big dollop of sour cream—it adds that perfect creamy texture and tempers the heat nicely. Sometimes I sprinkle chopped fresh cilantro or green onions for a fresh finish. If you like it spicy, a few sliced jalapeños or a dash of hot sauce is fantastic.
Side Dishes
Cornbread is my go-to side because it soaks up every delicious drop. I also love serving the chili with a simple green salad or roasted vegetables to balance the richness. If you’re feeling indulgent, crispy tortilla chips on the side add a wonderful crunch.
Creative Ways to Present
For special occasions, I like to serve this chili in mini cast-iron skillets or edible bread bowls—it adds such a fun touch that always impresses guests. Another one I enjoy is layering the chili over baked potatoes for a hearty twist. It’s great comfort food with a bit of flair!
Make Ahead and Storage
Storing Leftovers
After the chili cools, I transfer it to airtight containers and keep it in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers are often better than the original batch. Just be sure to cool it quickly to avoid any bacterial growth.
Freezing
This chili freezes beautifully! I portion it into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. It’ll keep well for up to 3 months. When Thanksgiving comes around again, having a stash of turkey chili on hand feels like a little gift.
Reheating
To reheat, I prefer warming it on the stovetop over medium-low heat, stirring occasionally, so it heats evenly without drying out. You can add a splash of stock or water if it gets too thick. Microwave works too, just cover it and stir halfway through to avoid cold spots.
FAQs
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Can I use fresh turkey instead of leftovers for this chili?
Absolutely! While this recipe is designed to transform leftovers, freshly cooked turkey shredded or chopped works just as wonderfully. Just make sure the turkey is cooked through before adding it to your chili.
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What if I don’t have chili seasoning?
No worries—you can make your own blend using chili powder, paprika, cumin, garlic powder, onion powder, and a pinch of cayenne pepper to taste. Mixing your own spices gives you full control over the heat and flavor.
- Is this chili spicy?
This recipe usually has a moderate spice level, thanks to the diced tomatoes with green chiles and chili seasoning. You can adjust the heat up or down by adding more spices or mild alternatives based on your preference.
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Can I make this recipe in a slow cooker?
Yes! After sautéing the vegetables and garlic, transfer everything to your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. This method develops the flavors beautifully and is perfect for hands-off cooking.
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How thick should my chili be?
That’s really up to your personal preference! If you like it thicker, let it simmer uncovered for the last 15-20 minutes to reduce the liquid. If you prefer a soupier chili, add a bit more stock or tomato sauce.
Final Thoughts
This Leftover Turkey Chili Recipe is one of those dishes that feels like a warm hug from your kitchen, especially on cooler days. I love how it turns those leftover turkey bits into a crowd-pleaser that’s flavorful, economical, and nourishing. So next time you’re staring at that extra turkey in your fridge, give this recipe a whirl—you’ll be so glad you did, and I promise it’ll become a regular favorite.
PrintLeftover Turkey Chili Recipe
A hearty and flavorful leftover turkey chili recipe that transforms your cooked turkey into a comforting, spicy dish perfect for family dinners or gatherings. This chili combines a blend of spices, beans, tomatoes, and corn to create a rich, savory meal topped with optional cheddar cheese and sour cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 1/2 cup diced green bell pepper
- 2 teaspoons minced fresh garlic
Seasonings
- 1/3 cup chili seasoning, or to taste
- 1 tablespoon granulated sugar
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Liquids and Tomatoes
- 1 cup unsalted chicken stock, or unsalted turkey stock
- 28 ounces crushed tomatoes, undrained
- 15 ounces tomato sauce
- 10 ounces diced tomatoes with green chiles, undrained
Beans and Vegetables
- 16 ounces dark red kidney beans, undrained
- 16 ounces pinto beans, undrained
- 1 1/2 cups frozen corn
Main Protein
- 4 cups cooked shredded turkey
Toppings (Optional)
- shredded cheddar cheese
- sour cream
Instructions
- Heat the base: In a large Dutch oven or similar pot over medium heat, warm the olive oil. Add the diced sweet onion and green bell pepper, cooking and stirring frequently until the onions are lightly browned and translucent, about 20 minutes.
- Add garlic: Stir in the minced garlic and cook for another 1 minute to release its aroma.
- Incorporate seasoning: Add chili seasoning, granulated sugar, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir well to combine and cook for 1 minute to toast the spices.
- Deglaze the pot: Pour in the unsalted chicken stock, stirring to scrape up any browned bits from the bottom of the pan to enhance flavor.
- Add tomatoes, beans, and turkey: Stir in crushed tomatoes, kidney beans, pinto beans, tomato sauce, diced tomatoes with green chiles, cooked shredded turkey, and frozen corn. Mix well to combine all ingredients.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let the chili cook, stirring frequently, for 1 hour to meld flavors and thicken slightly.
- Adjust seasoning and serve: Taste the chili and adjust seasonings as needed. Ladle into bowls and garnish with shredded cheddar cheese and sour cream if desired. Serve hot.
Notes
- Use turkey stock instead of chicken stock for a more intense turkey flavor.
- For a spicier chili, add diced jalapeños or cayenne pepper when cooking the onions and peppers.
- Beans can be drained if you prefer a thicker chili texture.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Vegetarian option: omit turkey and substitute with extra beans or textured vegetable protein.
- Adjust chili seasoning to taste for preferred heat and flavor intensity.
