An easy recipe for leftover turkey chili, a thick, aromatic stew of turkey meat, onions, tomatoes, and spices. One of my fave post-Thanksgiving meals!
A warm and comforting leftover turkey 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 healthy and delicious ways to use up leftover turkey (here are my leftover turkey recipes), a big bowl of chili is especially appropriate for the season. It’s hot, spicy and comforting.
The ingredients you’ll need
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.
- For the seasoning mixture: chili powder, cumin, smoked paprika, dried oregano, crushed red peppers, tomato paste, and minced garlic
- Olive oil
- Diced onion
- Diced bell peppers – sometimes I omit them, like you’ll see in the video. But they do add nice flavor and texture
- Kosher salt and black pepper
- Cooked turkey meat
- Petite diced tomatoes – or use regular diced tomatoes and give them an extra chopping
- Bay leaves
How to make leftover turkey chili
I usually use white meat, but you can also use a mix of white and dark meat. Just make sure the meat is skinless. The skin would taste rubbery and unpleasant in a chili.
This is a very easy recipe, ready in just 45 minutes. I prefer to cook it quickly because the turkey meat is already cooked and I don’t want it to become overcooked.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by cooking the onions and peppers in olive oil with some salt.
- Add the seasoning mixture, then the turkey meat.
- Next, stir in the tomatoes and the bay leaves, and add some water.
- Simmer for 20 minutes.
Is this a low carb recipe?
The onions, peppers, and tomatoes do add up, so this is not a very low-carb recipe. However, with 13 grams carbs and 4 grams of fiber per serving, I think it’s appropriate for those on a moderately low carb diet.
Is this a healthy recipe?
What to serve with leftover turkey chili?
It’s substantial enough that you can simply serve it in bowls. It’s a complete meal. I think it’s excellent when topped with shredded cheddar, sliced green onions, guacamole and/or sour cream.
What about leftovers?
Most cooked leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days.
But since we’re using leftover meat to cook this recipe, leftovers of this turkey chili could potentially spoil faster.
So when figuring out how long you can keep this dish, don’t forget to take into account the number of days that the turkey meat has already spent in your fridge.
Leftover Turkey Chili
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red peppers
- 3 oz tomato paste (half a can)
- 2 tablespoons minced garlic
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 1 teaspoon kosher salt, divided
- 24 oz cooked white turkey meat, skinless, shredded or diced (5 cups)
- 2 (15 oz cans) petite diced tomatoes, undrained (if using regular diced tomatoes, give them an extra chop)
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup water
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and 1/2 teaspoon kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
- Stir in the turkey meat until well-coated in the spices.
- Add the tomatoes, bay leaves, the remaining salt, and the black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.