Leftover Turkey Chili
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Leftover Turkey Chili is a delicious way to use up that extra turkey from thanksgiving. It’s easy to make, healthy and loaded with flavor!
If you’ve got Thanksgiving leftovers – this turkey Chili with leftover turkey recipe is a must try! Make it with white or dark meat – this recipe is a fun way to use up your thanksgiving leftovers. (And if you’re still planning your Thanksgiving menu – check out these Healthy Thanksgiving Recipes!)
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 healthy turkey chili recipe!
We are big chili fans here. From Pumpkin Chicken Chili to Healthy White Chicken Chili to Ground Beef and Sweet Potato Chili – it’s one of our favorite meals!
Why we love leftover turkey chili:
- easy to make – made in one pot, this turkey chili can be cooked in the crockpot, instant pot, or on the stove
- freezer friendly– after Thanksgiving, we’re typically sick of turkey. I love to make this and freeze it for another day. For all my freezing tips, check out my post on How To Freeze Soup.
- hearty & delicious! – this is much heartier than a turkey sandwich!
Ingredients:
This Turkey Chili is made with only 10 ingredients:
- crushed tomatoes
- extra virgin olive oil
- garlic, onion, peppers, carrots
- cooked turkey (cubed from leftover thanksgiving turkey)
- black beans (rinsed and drained)
- frozen corn
- spices: paprika, red pepper flakes, pepper, salt, chili powder, ground cumin, and ground turmeric.
Substitutions:
It’s easy to substitute ingredients in this turkey chili recipe! Feel free to customize it however you like.
Meat: We love the leftovers from Herb Butter Turkey. This chili also works with cooked ground turkey, ground beef, or chicken (ground or shredded)! We also have Ground Turkey Chili, 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 fewer peppers, more carrots, etc. It’s a pretty flexible recipe. We love adding extra red and green bell peppers.
Beans: Feel free to omit beans in this recipe.
Paleo/Whole30: If you are paleo/Whole30 – skip the beans + corn in this recipe.
Olive 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/fewer spices depending on your tastes. You could also add chopped, de-seeded jalapeno or some cayenne pepper to the crockpot for more spice! Add a squeeze of lime juice for a bit of acidity if you prefer!
If you’re looking for other slow cooker recipes – check out these Paleo Crockpot Recipes.
How to make this recipe:
You can make this 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 to 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.
- Stir until corn is warmed through.
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 may will have 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.
What to Serve with Easy Leftover Turkey Chili
There are a lot of different ways to serve this leftover turkey chili!
- Rice/Quinoa: We love to serve our chili over brown rice
- Over a salad
- With cornbread
- With chips
- 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!
If you’re paleo or whole30: Serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains.
Our favorite way to serve chili: Over rice with cheddar cheese and green onions.
Turkey Chili Toppings:
Here are some of our favorite toppings for turkey chili:
- guacamole or avocado
- fresh salsa (this Pineapple Mango Salsa is great!)
- tortilla chips
- cheese
- sour cream or greek yogurt
- olives
- cilantro
Storage Options
Refrigerator: Leftover Turkey Chili is good for up to 3 days in the refrigerator. You can freeze it before then if you don’t plan on eating it.
Does turkey chili freeze well? Yes! You can freeze this turkey chili! This chili freezes very well. I love these airtight containers for freezing chili. They’re portioned silicone molds that make freezing so easy!
When you’re ready to enjoy, you can take a container out of the freezer and heat it over the stove or in the microwave. It’s great for a quick meal!
Recipe FAQ‘s
This Leftover Turkey Chili Recipe is good for up to 3 days in the refrigerator. You can freeze it before then if you don’t plan on eating it.
The most popular ways to eat turkey leftovers are in a sandwich, soup/stew, chili, or casseroles like a turkey pot pie!
You can reheat turkey chili in the microwave for about 1-2 minutes, stirring halfway through. You could also reheat turkey chili in a pan on the stove.
No, leftover turkey is not good after 7 days. It could make you sick from bacteria.
There are so many things you can do with overcooked turkey, but the best thing to do is use it in a recipe that rehydrates it. Soups, stews and chili are perfect for using up overcooked turkey.
Our Favorite Leftover Turkey Recipes:
- Leftover Turkey Soup
- Turkey Noodle Soup
- Creamy Turkey Wild Rice Soup
- Healthy Turkey Pot Pie Soup
- Sub turkey for chicken in this Lemon Chicken Soup
- Turkey Broth
- Add it to this Best Vegetarian Chili
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
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 15 oz can black beans rinsed + drained
- 2 cups frozen corn
Instructions
Stovetop Instructions:
- Chop vegetables.
- In a large pot on the stove, heat olive oil. Add in onion, garlic and carrots. Sauté for 5 minutes until slightly translucent.
- Add peppers, cooked turkey, crushed tomatoes, spices, beans and corn. Stir together.
- Bring chili to a low boil. Once boiling, reduce heat and cook over medium heat for 20-30 minutes, stirring occasionally. You can simmer this on the stove for up to 2 hours if you like.
- Serve over rice or cooked cauliflower rice.
Crockpot Instructions:
- Chop vegetables.
- In a large pot on the stove, heat olive oil. Add in onion, garlic and carrots. Sauté for 5 minutes until slightly translucent.(This step is optional, but recommended!)
- Stir all of the remaining ingredients together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours or high for 4 hours. 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, corn and 1 cup of water to the pot. 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.
- Serve over rice or cauliflower rice.
It was SO GOOD!!! We were highly highly impressed! all the flavors blended SO WELL! Thank you for the amazing recipe!
This was delicious! My family really enjoyed this recipe! I added some of my homemade turkey broth to thin it a bit, but we loved this chili! I’ve pinned the recipe to make this again.
I just tried your turkey chili recipe with my leftover turkey breast that I had previously roasted. I had too much leftover turkey, so I was looking for a healthy recipe when I discovered your website–LOVE IT! The chili was so good–I was eating it before it was done!
I tried this with the left over turkey from our Canadian Thanksgiving, to have something different… in the end it did not disappoint.. very good. I would do a few things different next time – like switching celery for the carrots… and adding a can of diced fire roasted tomatoes (to have tomato chunks in the chili).. as well as adding a little more heat.. instead of 1/4 tsp red pepper flakes i would go to a full tsp.. but then i like things spicy..
Love that this recipe not only tastes great but is good for me. High in protein, fiber, and potassium, but low in sodium. Can’t get better than that! I have actually shared this with co-workers. I do add a little extra garlic and seasonings, but I like my chili on the spicy side.
Thank you so much, Barb! I’m so glad you like it!!
Why is the advertised total time 35 minutes? No matter what method you use, it is not even close to 35 minutes.
It takes under 35 minutes in the instant pot and just about 35 minutes on the stove top.
Love a recipe that helps me use up some leftovers! This chili was delicious!
thanks, Rosy! So glad you liked it!
So amazingly yummy. We have smoked turkey for thanksgiving and this was such a different and delicious way of finishing off the leftover turkey without having ANOTHER turkey sandwich. It was so incredibly easy to do in the crockpot too.
Thank you so much, Brittney! So glad you enjoyed it!!
Made this recipe this past weekend and it turned out great! I ended up adding a little more salt at the end as my husband likes thing salty, and the whole family ate it up!
So glad you liked it! We always like to keep our recipes low in salt because ingredients vary in sodium so much. Glad you enjoyed it!