Leftover Turkey Chili Recipe
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.
- 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
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
- Melt Butter: Melt the butter over medium-high heat in a large pot or Dutch oven until fully melted and shimmering.
- 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.
- Add Garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- 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.
- 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.
- 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.
- 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.
Keywords: leftover turkey chili, turkey chili recipe, leftover turkey recipe, hearty chili, spicy turkey chili, fire roasted chili
Find it online: https://platedbyemma.com/leftover-turkey-chili-recipe/
