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Leftover Turkey Chili Recipe

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4.7 from 12 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Add garlic: Stir in the minced garlic and cook for another 1 minute to release its aroma.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://queenrecipe.com/leftover-turkey-chili-recipe/