Leftover Turkey Chili

Check out this easy recipe for leftover turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 282kcal

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.

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.