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Leftover Turkey Chili

Cold weather gluten free comfort food at its finest: Leftover Turkey Chili is an easy & delicious leftover Thanksgiving turkey recipe. Make yours into something completely new! 

leftover turkey chili

Happy almost Thanksgiving! It may not be sneaking up on you as quickly it has been sneaking up on me, but either way, we’ll all soon be in need of ways to use up leftover turkey. So here’s one. How about… Leftover Turkey Chili, starring in today’s cold weather comfort food Sunday Scratchups recipe.

turkey chili

In this week’s easy recipe from scratch around sales + affordable ingredients, we make use of one of life’s most affordable: Leftover turkey! This year, why not throw some of yours together with a few pantry staples to create something entirely new.

Leftover Turkey Chili

Ingredients

1 Tbsp olive oil
1 medium yellow onion, chopped
1 Tbsp minced garlic (about 6 cloves)
2 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp cayenne
32 oz turkey or chicken broth
4 cups leftover cooked turkey, chopped
2 14.5 oz cans fire roasted diced tomatoes
6 oz can tomato paste
4 oz can chopped green chiles
1 can kidney beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
Sea salt, to taste
1 bay leaf

Directions

Chop onion and garlic.

Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add onion and saute for five minutes.

While onion is sauteing, chop your turkey.

onions, garlic, and spices

After the onion begins to brown and soften, stir in the garlic and saute briefly. Reduce the heat under your pot to medium-low, then stir in the chili powder, cumin, oregano, smoked paprika, cayenne, and cinnamon. Saute for another minute.

Stir in the broth, turkey, fire roasted tomatoes, tomato paste, chopped green chiles, beans, and bay leaf. Add sea salt to taste.

pot of turkey chili

Simmer for 30 minutes to blend the flavors, stirring occasionally. Remove the bay leaf.

Serve your big pot of leftover turkey chili topped with shredded cheddar, sour cream, green onions, and/or other chili toppings of choice.

Note: I used a mixture of white and dark meat in today’s turkey chili recipe, which is on the milder side. Kick yours up with additional cayenne or add in a diced jalapeño or two while sauteing the onion, if you prefer yours spicy. If you prefer a thicker chili, simply use less broth. (It’s your chili; have fun with it!)

An easy leftover Thanksgiving turkey chili recipe…

Plated leftover turkey chili

That’s it! This flavorful yet mild leftover turkey chili recipe is just. that. easy. to throw together, which is exactly the sort of thing we really need after a big holiday, right? Leftover turkey chili is naturally gluten free, and a lovely cold weather comfort food recipe. (I threw a little chipotle hot sauce into my bowl to spice it up further, and it’s easy to customize the spice level by adding heat at the end this way as people prefer.)

Feeling more like turkey SOUP?

If you’re not in a chili mood today, or if you just have a lot of leftover turkey to use up, try this one instead: Leftover turkey soup with rice & spinach.

Leftover Turkey Chili, printable recipe

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5 from 1 vote

Leftover Turkey Chili

Leftover Turkey Chili is an easy cold weather comfort food recipe that makes great use of some leftover Thanksgiving turkey!
Course dinner
Keyword chili, leftovers, turkey, turkey chili
Total Time 45 minutes
Servings 6

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion chopped
  • 1 Tbsp minced garlic about 6 cloves
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 32 oz turkey or chicken broth
  • 4 cups leftover cooked turkey chopped
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 6 oz can tomato paste
  • 4 oz can chopped green chiles
  • 1 can kidney beans rinsed and drained
  • 1 can Great Northern beans rinsed and drained
  • Sea salt to taste
  • 1 bay leaf

Instructions

  • Chop onion and garlic.
  • Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add onion and saute for five minutes.
  • While onion is sauteing, chop your turkey.
  • After the onion begins to brown and soften, stir in the garlic and saute briefly. Reduce the heat under your pot to medium-low, then stir in the chili powder, cumin, oregano, smoked paprika, cayenne, and cinnamon. Saute for another minute.
  • Stir in the broth, turkey, fire roasted tomatoes, tomato paste, chopped green chiles, beans, and bay leaf. Add sea salt to taste. 
  • Simmer for 30 minutes to blend the flavors, stirring occasionally. Remove the bay leaf.
  • Serve your big pot of leftover turkey chili topped with shredded cheddar, sour cream, green onions, and/or other chili toppings of choice.

Notes

I used a mixture of white and dark meat in today's turkey chili recipe, which is on the milder side. Kick yours up with additional cayenne or add in a diced jalapeño or two while sauteing the onion, if you prefer yours spicy. If you prefer a thicker chili, simply use less broth. (It's your chili; have fun with it!)

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Recipe Rating




Rick S

Friday 3rd of January 2020

Turned out great! Wife loved it and she’s not a fan of chili. Will make this again! Thanks!

Chelley

Tuesday 27th of November 2018

I threw all ingredients in a 6 qt slow cooker & left it on low for 8 hours. I left out the cinnamon because I have tried cinnamon in savory dishes before and didn't care for it. Served with corn muffins. Delicious! Five stars for being easy to make, too.

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