Leftover Turkey Chili is one of the best leftover turkey recipes! Easy to make, healthy and loaded with flavor – this is a must try! Make it in your crockpot, instant pot, or on the stove. This simple recipe is perfect for thanksgiving leftovers!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
If you’ve got leftover turkey – this Leftover Turkey Chili recipe is a must try!
Turkey leftovers can get pretty boring, pretty quickly.. but this chili is anything but boring! Turkey gets cooked low + slow with tomatoes, veggies and spices to make the perfect hearty meal!
We are big chili fans here. From Pumpkin Chicken Chili to Ground Beef and Sweet Potato Chili – it’s one of our favorite meals!
We love chili for a few reasons:
- easy to make
- veggie loaded
- can be cooked in the crockpot
- freezer friendly
- hearty & delicious!
There’s really no ‘wrong’ way to make chili. You can put pretty much anything in it that you like, and as long as you add in some spices, tomatoes and veggies – it’s gonna be good. Let’s make it!
Ingredients for Leftover Turkey Chili:
This Leftover Turkey Chili is only made with 10 ingredients: crushed tomatoes, olive oil, garlic, onion, peppers, carrots, cooked turkey, black beans (rinsed and drained), frozen corn and spices: paprika, red pepper flakes, pepper, salt, chili powder, cumin and ground turmeric.
If you’re looking for other slow cooker recipes – check out these 28 Delicious Paleo Crockpot Recipes.
How to make Leftover Turkey Chili:
You can make this Leftover Turkey Chili in the slow cooker, instant pot or on the stove. My favorite way to make this chili is in the slow cooker, which I’ve shown below.
Add all ingredients in the crockpot except for frozen corn.
Mix together until combined.Cook on low heat for 6-8 hours.
When ready to eat, stir in frozen corn.
Instant Pot Turkey Chili
Yes, you can make this chili in the instant pot, crockpot OR on your stovetop!
If you are making this in the instant pot, make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
You also must make sure your Instant Pot pressure is set to sealing. See below for instant pot instructions in the recipe.
Substitutions for this slow cooker turkey chili recipe:
It’s easy to substitute ingredients in this turkey chili recipe! Feel free to customize it however you like.
Meat: This chili works with cooked ground turkey, ground beef, or chicken (ground or shredded) ! We also have a Ground Beef and Sweet Potato Chili and Pumpkin Chicken Chili if you’re looking for other chili recipes!
Veggies: You can use more or less of any of the veggies in this recipe. Feel free to use less peppers, more carrots, etc. It’s a pretty flexible recipe.
Beans: Feel free to omit beans in this recipe
Paleo/Whole30: If you are paleo/Whole30 – skip the beans + corn in this recipe.
Oil: You can use any oil you like in this recipe. Olive oil, refined coconut oil, avocado oil, and ghee will all work.
Spices: Feel free to add more/less spices depending on your tastes. You could also add a chopped, de-seeded jalapeno to the crockpot for more spice!
Weight Watchers: If you use boneless, skinless, white meat turkey – the only ingredient in this recipe that has points on blue program would be olive oil. At 3 SP per tablespoon it’s a total of 6 points for the whole chili (1SP per serving)
Do you need to cook the meat ahead of time?
Yes, you need to cook the turkey before adding it to the crockpot. It adds texture to the chili and ensures the meat is completely cooked! If you’re making this recipe on the stove/instant pot – you also need to cook the meat.
How to serve this healthy chili:
If you’re paleo or whole30: Serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains.
Over a salad
With cornbread
Rice/Quinoa: If you aren’t following a strict paleo/whole30 diet I like to put this over rice or quinoa.
Toppings: Guacamole, avocado, and chopped onion are all great toppings for this recipe. We love to add cheddar cheese, crushed tortilla chips or non fat greek yogurt/sour cream too!
Our favorite way to serve chili: Over rice with cheddar cheese and green onions.
What can you do with leftover chili?
Does turkey chili freeze well? Yes! You can freeze this turkey chili! This chili freezes very well. In fact, I usually get 3 or 4 small containers and divided the leftovers from the crockpot once we’re done eating it for dinner.
Then, when you’re ready to enjoy, you can take a container out of the freezer and heat over the stove or in the microwave. It’s great for a quick meal!
How do you reheat leftover chili? I usually reheat turkey chili in the microwave for about 1-2 minutes. You could also reheat turkey chili in a pan on the stove.
Other recipes for leftover shredded turkey:
- Leftover Turkey Soup
- Healthy Turkey Pot Pie Soup
- Sub turkey for chicken in this Lemon Chicken Soup
- Turkey Broth
Leftover Turkey Chili
Ingredients
- 2 tablespoons olive oil
- 1 cup onion minced minced
- 1 tablespoon garlic minced minced
- 1 cup carrots chopped in small pieces
- 1 cup red bell peppers chopped in small pieces
- 3 cups cooked turkey (breast, dark, meat, etc- chopped)
- 40 oz canned crushed tomatoes
- 1 tablespoons paprika
- 1/4 teaspoon red pepper flakes omit for less spicy
- 1 teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 15 oz can black beans rinsed + drained
- 2 cups frozen corn
Instructions
Crockpot Instructions:
- Chop vegetables.
- Heat olive oil in a pan on the stove. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent. (This step is optional, but recommended!)
- Stir all of the remaining ingredients EXCEPT corn together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours or high for 4 hours. Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove. Note: You will need 1 cup of water in addition to the ingredients listed above to make this in the instant pot.
- Chop vegetables.
- Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add peppers, cooked turkey, crushed tomatoes, spices, beans and 1 cup of water to the pot. Do not add corn. Stir together.
- Set the Instant Pot to pressure cook for 6 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- When ready to serve, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.
Stovetop Instructions:
- Chop vegetables.
- In a large pot on the stove, heat olive oil. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent.
- Add peppers, cooked turkey, crushed tomatoes, spices and beans. Do not add corn. Stir together.
- Bring chili to a low boil. Once boiling, reduce heat and cook over medium heat for 1-2 hours on low-medium heat, stirring every 20 minutes.
- Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.
Video
Nutrition Facts
Leave a Reply