Looking for the best way to use leftover turkey after Thanksgiving? This leftover turkey chili recipe is hearty, flavorful, and ready in just 30 minutes. Made with lean turkey, black beans, and fire-roasted tomatoes, it's the easiest way to turn holiday extras into a brand-new comfort food favorite.
"Down South, we believe leftovers deserve just as much love as the holiday meal itself. This chili is proof that with the right spices and a little creativity, yesterday's turkey can turn into today's comfort food."
A quick look at the recipe
- Ready in: 20 minutes
- Ingredients: 11
- Serves: 8
- Difficulty: Easy → "No-Fuss Favorite"
- Make-Ahead Friendly: Yes
Jump to:
- A quick look at the recipe
- Reasons you will love this recipe
- Ingredient notes and substitutions:
- Variations to try
- Here’s how to make leftover turkey chili:
- Serving suggestions:
- Optional toppings
- Storage and reheating tips
- Recipe FAQs:
- Tips to ensure this recipe turns out perfectly
- More leftover turkey recipes you’ll love
- Recipe:
Reasons you will love this recipe
- A quick and easy one-pot dinner – ready in under 30 minutes.
- The best use for leftover turkey after Thanksgiving (or Christmas).
- Freezer-friendly, make-ahead, and reheats beautifully.
- Versatile – works with ground turkey, rotisserie chicken, or even leftover pork or beef.
- Only 239 calories per serving, packed with lean protein and fiber.
Southern comfort food made simple and shareable - this is one recipe you'll come back to all winter long.
Ingredient notes and substitutions:
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Leftover turkey: Use a mix of light and dark meat for the best flavor. If you're fresh out of turkey, substitute ground turkey, rotisserie chicken, or even leftover roast beef or pork.
- Black beans: Add heartiness and fiber. Swap with kidney beans, cannellini, or Great Northern beans.
- Salsa verde: The secret ingredient that gives this chili a bright, tangy kick.
- Fire-roasted tomatoes: Adds smoky depth. If unavailable, use regular diced tomatoes.
- Diced tomatoes with green chilies (Rotel): Brings gentle heat and bold flavor.
Variations to try
- Leftover swap: Use smoked brisket, pulled pork, instead of turkey or leftover roast to make my Chuck Roast Chili.
- If you have an Instant Pot, you might want to check out this Instant Pot Ground Turkey Chili recipe.
- White turkey chili: Substitute cannellini beans, white corn, and green chilies for a lighter version.
- Salsa verde chicken chili: Use cooked chicken and keep the same base recipe.
Here’s how to make leftover turkey chili:
- Place a large pot or Dutch oven over medium heat. When the pan is hot, add the olive oil, onion, and bell pepper. Sauté, frequently stirring for about four minutes or until the onion and bell pepper have softened.
- Add the turkey, ground cumin, and chili powder. Mix well.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, black beans, and chicken stock, mix well.
- Once this mixture starts to boil, turn the heat to low and cook for about ten minutes to allow the flavors to blend.
- Serve hot and garnish with your favorite toppings. Enjoy!
Serving suggestions:
This chili is a meal in itself, but it pairs perfectly with:
- Classic Southern cornbread or mini cornbread muffins
- Broccoli cheddar cornbread muffins (a cozy twist!)
- Creamy coleslaw on the side
Sweet tooth calling? Try my Reese's Peanut Butter Cup Pie or German Chocolate Brownies for dessert.
Optional toppings
- Sour cream or Greek yogurt
- Sliced avocado
- Shredded cheddar, Monterey Jack, or pepper jack cheese
- Crushed Cheez-Its, tortilla chips, or Fritos
- Sliced jalapeños
- Fire-roasted corn
- Fresh salsa or pico de gallo
- Diced scallions or green onions
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for 2-3 months in freezer-safe containers.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally.
Recipe FAQs:
Yes – turkey is leaner and lower in calories and fat, but still provides plenty of protein.
This recipe makes a generous pot, and leftover chili is almost better the next day! Beyond reheating, here are some creative ways to use it:
-Spoon over baked potatoes or rice.
-Use as a topping for nachos, chili dogs, hot dogs and baked potatoes.
-Mix into old fashioned mac and cheese for chili mac.
-Layer with cornbread batter for a chili cornbread casserole.
-Freeze portions for a quick, heat-and-eat dinner later.
Absolutely. Let it cool, then store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Tips to ensure this recipe turns out perfectly
- Use fire-roasted tomatoes for the best smoky-sweet flavor.
- Want a smoother chili for picky eaters? Purée the veggies in a food processor before cooking.
- Don't skip the salsa verde - it's what makes this turkey chili stand out from the rest.
More leftover turkey recipes you’ll love
⭐ ⭐ ⭐⭐⭐If you make this recipe, please leave a comment and give it a star rating below. I'd love to hear how it turned out for you!
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Best Turkey Chili Recipe with Leftover Turkey
Ingredients
- 1 onion, medium, chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 pound cooked and cubed turkey or chicken about 2 cups
- 16 ounces salsa verde
- 10 ounces diced tomatoes and green chilies with juice, Rotel
- 2 cups chicken stock homemade or purchased
- 30 ounces fire-roasted diced tomatoes with juice, 2-15 oz cans
- 15 ounces black beans, rinsed and drained
Optional toppings
- sour cream, chopped avocado, grated cheddar cheese, tortilla chips or Cheeze-its
Instructions
- In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
- Add the turkey, ground cumin, and chili powder. Mix well.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes.
- Serve hot and garnish with your choice of sour cream, grated cheese, chopped avocado, and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
Notes
Nutrition
G&P Wisdom
"Leftovers aren't leftovers - they're just ingredients waiting for their second act."
Grits and Pinecones has been serving up delicious recipes with a Southern flair for nearly a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love. Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you
Angie
Is this super spicy? Thanks
Sharon Rigsby
I would say it’s moderately spicy. You can cool things down a bit by adding a big dollop of sour cream and reducing the amount of chili powder you add Also, make sure to purchase mild salsa verde if you have a choice. I hope you enjoy it!
Kristyn
I love chili and this one looks wonderful and healthy.
Abby @ WinsteadWandering
I love creative uses for leftover chili, and this one looks perfect for Saturday football-watching. Yum!
Velva-Tomatoes on the Vine
Hi Sharon, Love that you used a white meat (turkey or chicken) in a more traditional chili base. Delicious!
I really enjoyed meeting you. What a great group of women. Hoping to see you again in the future. I will definitely be enjoying your blog.
Velva
Gritsandpinecones
Thanks so much Velva! I enjoyed your class and will be making all of your dishes this weekend! Can’t wait! That Flan was out of this world good!