Looking for the perfect post-Thanksgiving dish? Not only is Leftover Turkey Chili delicious, but best of all, it answers the question of what to do with all that leftover turkey.
Seasoned with just the right amount of spice and packed with lean turkey, vegetables, and black beans, this quick and easy recipe is one of my go-to recipes in the fall and winter, and I predict it will quickly become one of yours too!
Here’s why you will love this recipe:
- This flavorful turkey chili is a sure-fire winner; it can also be made in one pot and comes in at only 340 calories per serving.
- You can have it on the table in less than 30 minutes, and leftovers freeze beautifully.
- This turkey chili with black beans is not only a perfect use for your leftover turkey, but it’s also just as tasty if you swap out the turkey for chicken.
Here’s what you will need:
- Leftover turkey: while you can substitute purchased ground turkey, this recipe is a great way to use your leftovers from the holidays.
- Black beans: while traditional chili is made with kidney beans, I like to use black beans in this recipe to give it a Tex-Mex vibe. These lentils also are packed with fiber and protein.
- Salsa Verde: which is made with tomatillos, gives this chili a unique flavor profile and makes it one of the best recipes I’ve found.
- Diced tomatoes and green chilies: (Rotel) this popular ingredient, with its zesty green chilies, adds a hint of heat and is an essential ingredient in this dish. (not pictured)
- Fire Roasted Diced Tomatoes: while you can use regular diced tomatoes in a pinch, fire-roasted tomatoes provide a smoky sweetness and add an instant depth of flavor.
- Onion and green pepper: these healthy vegetables are the base of this dish and add a mild, sweet taste.
- Spices: it wouldn’t be chili without aromatic and savory chili powder; ground cumin also adds a smoky earthiness.
- Chicken stock: brings everything together in one delicious soup that will have you coming back for more.
Here’s how to make it:
- 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 down to low and cook for about ten minutes to allow the flavors to blend.
- Serve hot and garnish with your favorite toppings. Enjoy!
Optional toppings:
I have to say the toppings are my favorite part. Choose as many as you like or mix and match.
- Sour Cream
- Diced fresh tomatoes
- Avocado slices
- Grated cheddar cheese, or any cheese you like
- Cheez-Its, tortilla chips, or Fritos
- Sliced jalapenos
- Queso dip
- Diced scallions or onions
- Lime wedges
- Fire-roasted corn
- Salsa or pico de gallo
- Shredded carrots
What to serve with it?
This dish is a meal in itself, and the only thing I usually serve it with is a slice of cornbread or maybe my broccoli cheddar cheese cornbread muffins.
Leftovers:
Leftovers should be covered and will keep up to four days in the refrigerator; it also freezes well and will keep several months in an airtight container in the freezer.
Leftover chili is wonderful by itself, but if you want to get creative, you can serve it over rice, use it to make chili dogs, add as a topping to twice-baked potatoes, add it to mac and cheese to make chili mac and cheese, or make a spicy shepherd’s pie.
Sharon’s tips:
No turkey, no worries! Substitute cooked chicken for the turkey, and voila, Chicken Chili. You can also substitute ground turkey or ground beef. Just be sure to cook it first.
I like the extra flavor fire-roasted tomatoes add to this dish. If you can’t find them, you can substitute regular diced tomatoes.
If you have picky eaters or little ones who might balk at the large chunks of diced tomatoes, onion, and bell pepper, run them through your food processor first or use an immersion blender to chop them up into tiny pieces or even puree them so they won’t be so obvious.
Related recipes:
Thanksgiving leftovers are legendary and, for many, the best part of a holiday meal. Check out these easy recipes that also feature leftover turkey:
If you need more ideas, check out my roundup, 27 Best Thanksgiving Leftover Recipes and Menu Ideas.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Turkey Chili Recipe
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; you can use a rotisserie chicken if you don't have turkey leftovers. about 2 cups
- 16 ounces salsa verde
- 10 ounces diced tomatoes and green chilies with juice Rotel
- 2 cups chicken stock
- 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!
Video
Notes
What to serve with it?
This dish is a meal in itself, and the only thing I usually serve it with is a slice of cornbread or maybe my broccoli cheddar cheese cornbread muffins.Leftovers:
Leftovers should be covered and will keep up to four days in the refrigerator; it also freezes well and will keep several months in an airtight container in the freezer. Leftover chili is wonderful by itself, but if you want to get creative, you can serve it over rice, use it to make chili dogs, add as a topping to twice-baked potatoes, add it to mac and cheese to make chili mac and cheese, or make a spicy shepherd's pie.Tips:
No turkey, no worries! Substitute cooked chicken for the turkey, and voila, Chicken Chili. You can also substitute ground turkey or ground beef. Just be sure to cook it first. I like the extra flavor fire-roasted tomatoes add to this dish. If you can't find them, you can substitute regular diced tomatoes. If you have picky eaters or little ones who might balk at the large chunks of diced tomatoes, onion, and bell pepper, run them through your food processor first or use an immersion blender to chop them up into tiny pieces or even puree them so they won't be so obvious.Nutrition
**This recipe was originally published on November 2, 2016. It was republished on November 26, 2020, with new photos and expanded directions and tips.
Is this super spicy? Thanks
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!
I love chili and this one looks wonderful and healthy.
I love creative uses for leftover chili, and this one looks perfect for Saturday football-watching. Yum!
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
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!