Leftover Turkey Chili Recipe

Introduction

This leftover turkey chili is a comforting and hearty way to transform your cooked turkey into a flavorful meal. Packed with spices, beans, and fire-roasted tomatoes, it’s perfect for cozy dinners or casual gatherings.

Ingredients

• 3 Tablespoons butter
• 1 red pepper, diced (about 1 heaping cup)
• 1 red onion, diced (about 1 ½ cups)
• 3 cloves garlic, minced (about 1 Tablespoon)
• 2 Tablespoons chili powder*
• 2 teaspoons light or dark brown sugar, firmly packed
• 1 Tablespoon unsweetened cocoa powder**
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons cumin
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper***
• 4 cups (1 lb) cooked shredded turkey meat
• 2 cups beef, chicken, or turkey stock (beef stock preferred)
• 28 oz canned fire roasted diced tomatoes, undrained (or regular diced tomatoes)
• ¼ cup tomato paste
• 1 14 oz can black beans, rinsed and drained
• 1 14 oz can dark red kidney beans, rinsed and drained
• 1 4 oz can fire roasted chilis
• Your favorite toppings: sour cream, broken corn chips, diced avocado, shredded cheese, etc.

Instructions

1. Step 1: Melt butter over medium-high heat in a large pot or Dutch oven until fully melted.
2. Step 2: Add diced onion and red pepper. Cook, stirring frequently, until vegetables are translucent, about 5 minutes.
3. Step 3: Stir in minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Add the shredded turkey to the pot, then sprinkle in chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
5. Step 5: Stir thoroughly to evenly coat the turkey in the spices.
6. Step 6: Pour in the stock, fire roasted tomatoes with juice, tomato paste, black beans, kidney beans, and fire roasted chilis. Bring mixture to a boil.
7. Step 7: Reduce heat to low, cover, and let simmer for at least 30 minutes to develop flavors.
8. Step 8: Serve hot with your favorite toppings such as sour cream, diced avocado, shredded cheese, or crushed corn chips.

Tips & Variations

• Adjust the cayenne pepper to control the heat level—omit it for a milder chili or add more for extra spice.
• If you don’t have turkey, cooked shredded chicken works well as a substitute.
• Adding a splash of lime juice before serving brightens the flavors.
• For a richer chili, stir in a tablespoon of dark chocolate along with the cocoa powder.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the turkey and use vegetable stock instead. You can add extra beans or vegetables like corn and zucchini to keep it hearty.

What if I don’t have fire roasted tomatoes?

Regular canned diced tomatoes work perfectly fine as a substitute, though fire roasted adds a subtle smoky flavor to the chili.

Leftover Turkey Chili Recipe

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★★★★★

4.9 from 658 reviews

This hearty Leftover Turkey Chili is a flavorful and warming dish that cleverly transforms leftover shredded turkey into a robust chili. Combining a blend of spices like chili powder, cocoa powder, smoked paprika, and cumin with fire-roasted tomatoes and beans, this chili simmers to develop rich flavors, making it perfect for a comforting meal. Topped with your favorite garnishes like sour cream, corn chips, avocado, or shredded cheese, it’s a delicious and resourceful way to enjoy turkey any time of year.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chili Base

• 3 Tablespoons butter
• 1 red pepper, diced (about 1 heaping cup)
• 1 red onion, diced (about 1 ½ cups)
• 3 cloves garlic, minced (about 1 Tablespoon)

Spices

• 2 Tablespoons chili powder
• 2 teaspoons light or dark brown sugar, firmly packed
• 1 Tablespoon unsweetened cocoa powder
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons cumin
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper

Main Ingredients

• 4 cups (1 lb) cooked shredded turkey meat
• 2 cups beef, chicken, or turkey stock (beef stock preferred)
• 28 oz canned fire roasted diced tomatoes, undrained (regular diced tomatoes can be used)
• ¼ cup tomato paste
• 1 14 oz can black beans, rinsed and drained
• 1 14 oz can dark red kidney beans, rinsed and drained
• 1 4 oz can fire roasted chilies

Toppings (optional)

• Sour cream
• Broken corn chips
• Diced avocado
• Shredded cheese

Instructions

1. Melt Butter: Melt the butter over medium-high heat in a large pot or Dutch oven until fully melted and shimmering.
2. Sauté Vegetables: Add the diced onion and red pepper to the melted butter and cook, stirring frequently, until the vegetables are translucent, about 5 minutes.
3. Add Garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
4. Add Turkey and Spices: Add the cooked shredded turkey to the pot, then sprinkle in chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper. Stir well to evenly coat the turkey with the spice blend.
5. Add Liquids and Beans: Pour in the stock, fire roasted diced tomatoes (with juices), tomato paste, black beans, kidney beans, and fire roasted chilies. Stir everything together thoroughly.
6. Simmer Chili: Bring the mixture to a boil, then reduce heat to a low simmer. Cover partially and cook for at least 30 minutes to let the flavors meld together, stirring occasionally.
7. Serve: Ladle the chili into bowls and top with your choice of sour cream, crushed corn chips, diced avocado, shredded cheese, or other favorite garnishes.

Notes

• Using fire roasted diced tomatoes and chilies adds a smoky depth of flavor, but regular canned tomatoes and mild chilies will work as well.
• Adjust the cayenne pepper amount to control the spiciness of the chili.
• Leftover turkey can be substituted with cooked chicken or even ground meat if preferred.
• Simmering the chili longer than 30 minutes can develop even richer flavors.
• This chili freezes well—cool completely before storing in airtight containers for up to 3 months.
• Serve with a side of cornbread or over rice for a fuller meal.

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