Leftover Turkey Chili Recipe

If you have leftover turkey sitting in your fridge and you’re wondering what to do with it besides the usual sandwiches, I’ve got you covered. This Leftover Turkey Chili Recipe transforms those bits of turkey into a cozy, hearty meal that feels like a warm hug on a chilly day. It’s packed with layers of flavor, from smoky paprika to a surprising hint of cocoa powder, and it’s incredibly satisfying without being heavy.

I first tried this recipe after Thanksgiving when I needed something tasty and different to use up my turkey leftovers — and it quickly became a favorite in our house. Whether you’re feeding a crowd or just want a delicious way to reinvent your turkey, this Leftover Turkey Chili Recipe hits the spot every time.

this …

Ingredients & Why They Work

Each ingredient in this Leftover Turkey Chili Recipe plays a role in building those savory, smoky, and slightly sweet flavors that make chili homey and satisfying. Plus, there are a couple of tricks (hello, cocoa powder!) that add layers you might not expect.

• Butter: Provides a rich, smooth base for sautéing the veggies and spices, enhancing overall flavor.
• Red pepper and red onion: They soften and sweeten up nicely while cooking, adding texture and natural sweetness.
• Garlic: No chili is complete without that punch of fragrant garlic—it boosts the savory depth dramatically.
• Chili powder: I like ancho chili powder for a smoky, mild heat, but regular chili powder is perfectly fine—adjust to your taste.
• Brown sugar: A little sweetness balances the smoky and spicy tones, rounding out the flavors beautifully.
• Cocoa powder: It deepens the chili with a subtle earthiness without making it taste like chocolate—trust me, it works wonders.
• Smoked paprika and cumin: These spices bring that warm, smoky flavor essential to an unforgettable chili experience.
• Salt, black pepper, and cayenne pepper: To season perfectly and give just a touch of heat that wakes up your taste buds.
• Cooked shredded turkey meat: The star of the show, providing lean protein and a great way to use leftovers.
• Chicken/beef/turkey stock: I prefer beef stock for its richness, but any stock works to build that hearty base.
• Fire roasted diced tomatoes: These add smoky tomato flavor and juiciness, key for a satisfying chili texture.
• Tomato paste: Concentrates the tomato flavor and thickens the chili for perfect consistency.
• Black beans and kidney beans: Adds creaminess and substance, making your chili extra filling.
• Fire roasted chilis: Brings a nice smoky heat and complexity—feel free to adjust the amount to your liking.
• Favorite toppings: Sour cream, diced avocado, shredded cheese, or crushed corn chips bring creaminess, texture, and freshness to each bowl.

Make It Your Way

One of the best things about this Leftover Turkey Chili Recipe is how easy it is to tweak it to your tastes or pantry. I love adding a little extra cayenne pepper when I want some kick, but you can totally dial it back if you prefer mild.

• Variation: Sometimes I swap out the beans for pinto beans or add corn for a hint of sweetness and extra texture—it always works beautifully.
• Dietary modifications: For a lower sodium or lighter version, use low-sodium stock and skip or reduce the salt.
• Seasonal changes: In the fall, I like to add diced sweet potatoes along with the turkey for a cozy twist.
• Spice adjustments: Feel free to experiment with smoked chipotle powder instead of regular chili powder for a smoky heat I adore.

Step-by-Step: How I Make Leftover Turkey Chili Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot or Dutch oven over medium-high heat until it’s bubbly and fragrant. Toss in your diced red onion and red pepper, then cook, stirring often, until everything softens and becomes translucent—about five minutes. This step builds the foundational sweetness and scent that makes the chili sing.

Step 2: Add Garlic and Turkey

Next up, stir in the minced garlic and cook it just until you can smell its aroma, about 30 seconds to one minute. Then, add your shredded turkey to the pot. Mixing the turkey at this point lets the meat soak up the spices and flavors that come next.

Step 3: Spice it Up

Sprinkle in the chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper over the turkey. Stir well to coat every shred with those beautiful spices. Taking your time here really brings out a rich, layered flavor that’s key to this Leftover Turkey Chili Recipe’s magic.

Step 4: Add Liquids and Beans

Pour in your choice of stock (I go with beef for richness) along with the fire roasted diced tomatoes (undrained), tomato paste, black beans, kidney beans, and fire roasted chilis. Give it all a good stir so everything combines nicely. Then, bring the pot to a boil before lowering to a simmer.

Step 5: Simmer and Serve

Let your chili simmer gently for at least 30 minutes. I like to leave it even longer if I have the time, because that slow simmer really lets the flavors meld beautifully. Once ready, ladle it into bowls and top with your favorites like sour cream, diced avocado, shredded cheese, or crushed corn chips.

How to Serve Leftover Turkey Chili Recipe

Garnishes

In our home, sour cream and shredded sharp cheddar cheese are a must—they add a cooling creaminess that pairs beautifully with the smoky chili. Crushed corn chips bring a satisfying crunch, while diced avocado offers a fresh, buttery contrast. Sometimes, I throw on a squirt of lime juice for an extra zing.

Side Dishes

I love serving this chili with some warm cornbread—there’s something about its slight sweetness that complements the chili perfectly. A crisp green salad with a simple vinaigrette can brighten the meal, and for something heartier, garlic bread or even roasted veggies work beautifully alongside.

Creative Ways to Present

For a fun twist at gatherings, I sometimes set up a chili bar with toppings like chopped green onions, jalapeño slices, and different cheese options so everyone can customize their bowls. Another favorite: serve the chili over baked sweet potatoes or inside a halved bell pepper for a colorful, festive presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey chili in airtight containers in the fridge. Since turkey can vary in freshness, I try to eat leftovers within 3-5 days, leaning closer to 3 if my turkey was already a few days old before cooking. Keeping it cold and sealed well helps maintain flavor and safety.

Freezing

This chili freezes like a dream. I portion it into freezer-safe containers or bags, and it holds wonderfully for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating

I like to reheat my leftover turkey chili slowly on the stovetop over medium-low heat, stirring occasionally. This keeps the texture nice and lets the flavors bloom again. If it’s too thick, just splash in a little water or additional stock to loosen it up.

FAQs

Final Thoughts

This Leftover Turkey Chili Recipe is one of those dishes I turn to when I want comfort food that feels a little special but requires minimal fuss. It’s a fantastic way to stretch your turkey, especially after holidays or big meals. Trust me, once you try it, you’ll want to keep this recipe on hand—it brings heartiness, warmth, and flavor all in one pot. So grab your leftovers, fire up your stove, and let’s make some magic happen!

Print