This leftover turkey chili is a healthy, hearty way to use extra turkey. It’s simple to make, ready in about 35 minutes, and perfect for chilly days when you want a comforting, nutritious meal.
You can also use leftover turkey in recipes like Easy Turkey Tetrazzini or Leftover Turkey Wild Rice Soup for more ideas.
Why you’ll love it
This quick turkey chili is a go-to after the holidays because it’s uncomplicated and satisfying. Add the ingredients to a pot, let everything simmer, and you’ll have a flavorful meal without a lot of effort.
It’s packed with vegetables and beans, so it fills you up and provides good nutrition. The recipe relies on pantry staples, so there’s no need for an extra grocery run. It’s also great for packing and reheating at work when you want something warm and filling.
What you’ll need
- Olive oil – for sautéing.
- Onion and garlic – aromatic base. A sweet onion works well; mince the garlic finely.
- Canned goods – fire-roasted diced tomatoes, diced green chilies, black beans, and kidney beans add texture and flavor.
- Bell pepper – any color you prefer; I used green.
- Turkey – shredded leftover turkey from a roast or rotisserie bird.
- Chicken broth – adds moisture and depth.
- Seasonings – chili powder, smoked paprika, ground cumin, and a touch of Italian seasoning create a warm, slightly smoky flavor.
Toppings for turkey chili
- Tortilla strips or crushed chips for crunch.
- Fresh toppings like chopped cilantro, sliced scallions, and avocado.
- Sour cream or Greek yogurt to cool and add creaminess.
- Shredded cheese (Mexican blend or cheddar) if you like a cheesy finish.
How to make leftover turkey chili
Overview—full ingredients and directions are in the recipe card below.
- Sauté the chopped onion in olive oil in a large pot until lightly browned, then add minced garlic and cook briefly.
- Add the remaining ingredients except salt and pepper: canned tomatoes, green chilies, beans, bell pepper, shredded turkey, broth, and spices. Bring to a boil, then reduce heat and simmer about 15 minutes to blend flavors.
- Taste and season with salt and pepper, then serve with your favorite toppings.
Substitutions and variations
- Substitute leftover cooked chicken or rotisserie chicken if you don’t have turkey.
- Add 1/4 teaspoon (or more) cayenne pepper for heat.
- Adjust the chili’s consistency by adding extra chicken broth if you prefer a soupier texture.
What to serve with this turkey chili
- Serve as-is with toppings, or pair with cornbread or breadsticks to round out the meal.
- Serve over rice to make the meal heartier.
- A fresh salad complements the chili nicely for a lighter side.
Leftovers and storage
- Refrigerate leftovers in an airtight container for 3–4 days; flavors deepen as it sits.
- Reheat gently on the stove, stirring occasionally and adding a splash of broth if needed. You can also microwave in short intervals until hot.
- Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
More easy turkey recipes
- Turkey Sweet Potato Chili
- Easy Leftover Turkey Soup
- Turkey Pumpkin Chili
- Easy Turkey Chili
- Thai Turkey Soup
If you try this chili, please leave a review or tag #saltandlavender on Instagram to share your version.
Leftover Turkey Chili
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 1 (4 fluid ounce) can diced green chilies with juices
- 1 (14 fluid ounce) can black beans drained
- 1 (14 fluid ounce) can red or white kidney beans drained
- 1/2 green bell pepper chopped
- 2 cups (or more) cooked turkey meat shredded/cut up
- 1/2 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 dashes Italian seasoning
- Salt & pepper to taste
- Garnish (optional): sour cream, cilantro, Tex-Mex cheese blend, etc.
Instructions
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Heat olive oil in a large soup pot over medium-high. Add the chopped onion and sauté 5–7 minutes until lightly browned.
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While the onion cooks, prep the remaining ingredients.
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Add garlic briefly, then add the canned tomatoes, green chilies, drained beans, chopped bell pepper, shredded turkey, chicken broth, and spices. Bring to a boil, then reduce heat and simmer 15 minutes.
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Season with salt and pepper, serve, and top with optional garnishes.
Notes
- Add 1/4 teaspoon or more cayenne pepper for extra heat.
- Stir in additional chicken broth when reheating if the chili thickens too much.
- Nutritional information is an estimate and may vary depending on ingredients used.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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