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Home » Turkey Recipes » Leftover Turkey Chili

Leftover Turkey Chili

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 14, 2025
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5 from 6 votes

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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!

Leftover turkey chili is served in a bowl, topped with a dollop of sour cream.

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.

The ingredients needed to make a leftover turkey chili seasoning mix.

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.
The ingredients needed to make a leftover turkey chili.

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.

Turkey was added to the saucepan.

Stir in the tomatoes and bay leaves. Add water and simmer the chili for 20 minutes.

Simmering the chili in a saucepan.

Top with your favorite toppings and serve!

Leftover turkey chili is served in a bowl, topped with scallions, shredded cheese, and sour cream.

Recipe FAQs

Should I use white or dark meat?

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.

Isn't it best to simmer the chili for a few hours?

I prefer to cook it quickly because the turkey meat is already cooked, and I don't want it to become overcooked.

Is it OK to skip the bay leaves?

Yes. You can omit them, although they do add a nice layer of flavor.

How long can I keep the leftovers?

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:

  • Cheese muffins
  • Almond flour cheese biscuits
  • Keto cornbread
  • Almond flour bread
  • Garlic bread

Recipe Card

Leftover turkey chili is topped with a dollop of sour cream.
5 from 6 votes
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Leftover Turkey Chili

Check out this easy recipe for leftover turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 282kcal
Author: Vered DeLeeuw
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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.
    Seasoning paste in a white bowl.
  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes. Add the onion, bell peppers, and ½ teaspoon of kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
    Sauteing onions in a skillet.
  • 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.
    Adding the seasoning paste to the pan.
  • Stir in the turkey meat until well-coated with the spices.
    Turkey was added to the saucepan.
  • 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.
    Adding tomatoes to the saucepan.
  • Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.
    Simmering the chili in a saucepan.
  • Serve immediately with your favorite toppings.
    Leftover turkey chili is served in a bowl, topped with scallions, shredded cheese, and sour cream.

Notes

  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • 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

Calories: 282 kcal | Carbohydrates: 13 g | Protein: 36 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 798 mg | Fiber: 4 g | Sugar: 7 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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The entire family enjoyed it. Thanks!
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This was delicious and easy to make.

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