Check out this easy recipe for leftover turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices. Ready in about 45 minutes and a breeze to make, this is one of my favorite post-Thanksgiving meals!
A warm and comforting chili is one of my favorite ways to enjoy turkey meat on the days after Thanksgiving. During the year, I simply use chicken instead of turkey. While there are many delicious ways to use up leftover turkey, including turkey stir-fry and turkey curry, a big bowl of chili is especially appropriate for the season. It's hot, spicy, and comforting.
Ingredients
The list of ingredients needed to make this recipe isn't exactly short. But don't let that deter you! Lots of spices are essential to a good chili. And once you lay out the ingredients, the rest of the recipe is a breeze. See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the Seasoning Mixture
Chili powder, cumin, smoked paprika, dried oregano, crushed red peppers, tomato paste, minced garlic, and water.
For the Chili
- Diced bell peppers: Sometimes, I omit them, as I do in the video below. But they do add nice flavor and texture
- Cooked turkey meat: Diced or shredded. Make sure to remove the skin. It will feel rubbery when cooked in a chili. By the way, cooked chicken works well in this recipe. In fact, it's a great way to use leftover baked chicken breast or broiled chicken.
- Petite-diced tomatoes: Or use regular diced tomatoes and give them an extra chop.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook onions and peppers in olive oil with salt. Add the seasoning mix, then add the turkey meat and stir to coat.
Stir in the tomatoes and bay leaves. Add water and simmer the chili for 20 minutes.
Top with your favorite toppings and serve!
Recipe FAQs
I usually use white meat, but you can mix white and dark meat or use just dark meat. Just make sure that the meat is skinless. The skin would taste rubbery in chili.
I prefer to cook it quickly because the turkey meat is already cooked, and I don't want it to become overcooked.
Yes. You can omit them, although they do add a nice layer of flavor.
You can keep the leftovers in a sealed container in the fridge for up to 4 days, but please take into account the days the turkey meat has already spent in the fridge.
Serving Suggestions
This chili is substantial enough that you can simply serve it in bowls. It's a complete meal.
It's excellent when topped with shredded cheddar, sliced green onions, guacamole, and/or sour cream. If you'd like to serve it with something on the side, I recommend these tasty options:
Recipe Card
Leftover Turkey Chili
Video
Ingredients
Seasoning mix:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 3 ounces tomato paste - half a can
- 2 tablespoons fresh garlic - minced
- 2 tablespoons water
Chili:
- 2 tablespoons olive oil
- 1 onion - medium, diced
- 2 bell peppers - medium, diced
- 1 teaspoon Diamond Crystal kosher salt - divided; see notes below
- 24 ounces cooked white turkey meat - skinless, shredded or diced; 5 cups
- 30 ounces petite diced tomatoes - undrained; see notes below
- 2 bay leaves
- ½ teaspoon black pepper
- 1 cup water
Instructions
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, 3 ounces tomato paste, 2 tablespoons fresh garlic, 2 tablespoons water
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, bell peppers, and ½ teaspoon of kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.2 tablespoons olive oil, 1 onion, 2 bell peppers, 1 teaspoon Diamond Crystal kosher salt
- Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, for 30 seconds.
- Stir in the turkey meat until well-coated with the spices.24 ounces cooked white turkey meat
- Add the tomatoes, bay leaves, remaining salt, and black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.30 ounces petite diced tomatoes, 2 bay leaves, ½ teaspoon black pepper, 1 cup water
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.
- Serve immediately with your favorite toppings.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- If using regular diced tomatoes, give them an extra chop.
- I usually use white meat, but you can use a mix of white and dark meat. Just make sure that the meat is skinless. The skin would taste rubbery in chili.
- You can keep the leftovers in a sealed container in the fridge for up to 4 days, but please take into account the days the turkey meat has already spent in the fridge.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
