Turkey Chili (with Leftover Turkey)

Great for turkey leftovers! This turkey chili recipe uses shredded turkey meat, kidney beans, onion, garlic, tomatoes and chili.

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Photography Credit: Elise Bauer

Is there anything better than a hot bowl of chili on a cold day? Here’s a favorite recipe from the archives that I recently remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, bell pepper, garlic and loads of spices, this chili terrific with shredded turkey meat (especially the dark meat!)

You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.

Note that this turkey chili recipe makes a large pot of chili! Perfect for a gathering. Use leftovers as an easy sauce with pasta or filling for enchiladas.

Turkey Chili

Turkey Chili (with Leftover Turkey) Recipe

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  • Prep time: 10 minutes
  • Cook time: 1 hour, 20 minutes
  • Yield: Serves 8

Ingredients

  • 2 Tbsp olive oil
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, chopped fine
  • 2 Tbsp chili powder (or up to 4 Tbsp if you like it spicier)
  • 1 Tbsp ground cumin
  • 3 15-ounce cans crushed tomatoes (fire roasted if you can get it)
  • 1 Tbsp tomato paste
  • 1 cup of turkey stock or chicken stock
  • Two 15 oz cans kidney beans, drained
  • 1 teaspoon dried oregano
  • 1 Tbsp sea salt, plus more if desired to taste
  • 1/2 teaspoon black pepper
  • 3 to 4 cups of shredded, cooked turkey meat
  • 1 to 3 teaspoons sugar (optional)
  • Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.

Method

1 Sauté the onions, peppers, garlic, and spices: In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.

Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, beans, stock, cooked turkey: Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.

3 Add salt: Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

4 Serve with toppings: Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.

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Turkey Chili

Showing 4 of 45 Comments

  • Nicole Fiorello

    Hi! Is there a way I can make this in the slow cooker? If so how?

  • Liz bedwell

    This is really tasty, have made again and frozen.

  • Peg

    I made this with fresh ground turkey today.
    I sautéed all the vegetables, added red and yellow peppers along with jalapeño
    peppers, diced carrots, celery, onion and garlic in olive oil first . I added the turkey and cooked with the vegetables. A small can of tomatoes paste, Italian plum tomatoes and chili beans. Simmer for about an hour . I omitted the sugar as the carrots are sweet. Served with fresh chopped cilantro and sliced avocado. It was terrific.

  • Jessica

    Making this right now and it already tastes so good! Great way to use leftover turkey!

  • Helen

    I’ve made this a couple of times in the last few weeks. It is delicious – better on the second day.

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