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    Home » Recipes » Chicken

    Best Turkey Chili Recipe with Leftover Turkey

    Modified: Apr 20, 2024 · Published: Nov 24, 2023 by Sharon Rigsby · 6 Comments

    Jump to Recipe
    Turkey chili in a bowl topped with sour cream, avocado, and Cheezits.

    This Leftover Turkey Chili Recipe is the perfect use for leftover Thanksgiving turkey. Perfectly seasoned with just the right amount of spices, it’s my favorite way to repurpose turkey leftovers.

    A hearty meal 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. The whole family will love it!

    A bowl of turkey chili topped with sour cream and cheese.

    No leftover turkey, no problem; ground turkey can be used instead in this easy turkey chili, and if you have a rotisserie chicken or leftover chicken, both make excellent substitutes.

    If you have an Instant Pot, you might want to check out this yummy Instant Pot Ground Turkey Chili recipe.

    Jump to:
    • Reasons you will love this recipe:
    • Ingredient notes and substitutions:
    • Here’s how to make leftover turkey chili:
    • Serving suggestions:
    • Recipe variations:
    • Optional toppings:
    • How to store and reheat leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More turkey recipes:
    • 📋 Recipe:

    Reasons you will love this recipe:

    1. This flavorful turkey chili is a sure-fire winner; it can also be made in one pot and comes in at only 239 calories per serving.
    2. You can have it on the table in less than 30 minutes, and leftovers freeze beautifully.
    3. This turkey chili recipe with black beans is not only a perfect use for your leftovers, but it is also just as tasty if you substitute chicken.

    Ingredient notes and substitutions:

    Ingredients to make turkey chili include fire-roasted tomatoes, an onion, and a can of black beans.
    • Leftover turkey meat: while you can substitute purchased cooked ground turkey, this easy recipe is a great way to use your leftover turkey dark meat and white meat.
    • 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. Cannellini beans, great Northern Beans, and red kidney beans can also be substituted.
    • 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 bell 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. You can use chicken broth, or even turkey stock.
    • Olive oil: is used to saute the onions and bell pepper.

    Complete measurements are in the recipe card below.

    Here’s how to make leftover turkey chili:

    1. 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.
    Onions and green bell pepper cooking in a Dutch oven.
    1. Add the turkey, ground cumin, and chili powder. Mix well.
    Adding chili powder, cumin and other spices to a Dutch oven with cooked onions and bell pepper.
    1. Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, black beans, and chicken stock, mix well.
    Adding drained black beans to turkey, salsa verde, and fire-roasted tomatoes.
    1. Once this mixture starts to boil, turn the heat to low and cook for about ten minutes to allow the flavors to blend.
    Turkey chili cooking in a Sutch oven.
    1. Serve hot and garnish with your favorite toppings. Enjoy!
    Two bowls of chili topped with sour cream and shredded cheese.

    Serving suggestions:

    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.

    If you want to add a dessert, my Reese’s Peanut Butter Cup Pie is fabulous, or my German Chocolate Brownies or Peanut Butter Brownies would be incredible.

    Recipe variations:

    This recipe is very versatile. Instead of turkey, use leftover cooked pork or beef, or stop by your favorite BBQ joint on your way home from work and pick up some smoked brisket or pulled pork and try that.

    You can also make my Salsa Verde Chicken Chili just by using cooked chicken.

    Optional toppings:

    The toppings are my favorite part. Choose as many as you like, or mix and match. I usually serve it with sour cream, avocado, shredded cheese, and Cheez-Its.

    • 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 green onions
    • Lime wedges
    • Fire-roasted corn
    • Salsa or pico de gallo
    • Shredded carrots

    How to store and reheat leftovers:

    Leftovers should be covered or put in an airtight container and will keep up to four days in the refrigerator;

    They also freeze well and will keep several months in an airtight container in the freezer.

    To reheat the turkey chili, put in a saucepan over medium-low heat and heat and stir occasionally until it is heated through.

    Leftover chili is terrific, but if you want to get creative, you can serve it over rice, use it to make chili dogs, or add it as a topping to twice-baked potatoes.

    You can also add it to mac and cheese to make chili mac and cheese or you can also make a chili cornbread casserole.

    Recipe FAQs:

    Is turkey chili healthier than beef chili?

    In general, turkey chili is considered healthier because it contains less fat and calories.

    How many calories are in turkey chili?

    This recipe comes in at 239 calories and 5 grams of fat per serving. This does not include any added toppings.

    Expert tips and tricks:

    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 before you add your turkey. You could also use an immersion blender to chop the vegetables into tiny pieces or even puree them so they won’t be so obvious.

    More turkey recipes:

    For many, Thanksgiving leftovers are legendary and the best part of a holiday meal. Check out these easy recipes that also feature leftover turkey:

    • Turkey Enchiladas in a white baking dish.
      Easy Leftover Turkey Enchiladas Recipe
    • Turkey noodle casserole in a baking dish topped with melted cheese and chopped parsley.
      Creamy Turkey Noodle Casserole Recipe with Leftover Turkey
    • Easy Leftover Turkey Egg Rolls with Leftover Cranberry Sauce
      Easy Turkey Egg Rolls Recipe

    ⭐ ⭐ ⭐⭐⭐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!

    Thank you for visiting Grits and Pinecones; I hope you come back soon!

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    A bowl of turkey chili topped with avocado, cheese and sour cream.

    Best Turkey Chili Recipe with Leftover Turkey

    Sharon Rigsby
    A hearty meal 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!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Lunch, Main Dish, Soup
    Cuisine American
    Servings 8 servings
    Calories 239 kcal

    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

    I like the extra flavor that 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 before you add your turkey. You could also use an immersion blender to chop the vegetables into tiny pieces or even puree them so they won’t be so obvious.

    Nutrition

    Calories: 239kcalCarbohydrates: 27gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 40mgSodium: 738mgPotassium: 627mgFiber: 6gSugar: 9gVitamin A: 1050IUVitamin C: 20mgCalcium: 74mgIron: 3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 8 votes (6 ratings without comment)

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      Recipe Rating




    1. Angie

      January 29, 2022 at 1:24 pm

      Is this super spicy? Thanks

      Reply
      • Sharon Rigsby

        January 29, 2022 at 2:35 pm

        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!

        Reply
    2. Kristyn

      November 12, 2016 at 3:05 pm

      I love chili and this one looks wonderful and healthy.

      Reply
    3. Abby @ WinsteadWandering

      November 08, 2016 at 8:23 am

      5 stars
      I love creative uses for leftover chili, and this one looks perfect for Saturday football-watching. Yum!

      Reply
    4. Velva-Tomatoes on the Vine

      November 02, 2016 at 9:10 pm

      5 stars
      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

      Reply
      • Gritsandpinecones

        November 02, 2016 at 9:12 pm

        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!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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