After a big holiday feast, leftovers can feel overwhelming—but turning them into something new is pure magic. This Thanksgiving Leftover Turkey Chili is one of my favorite post-holiday traditions. I remember the first time I made it, the warm spices and hearty beans transformed our leftover turkey into a dish that felt completely different from the Thanksgiving spread. It’s cozy, flavorful, and the perfect way to extend the celebration without repeating the same meal.
Ingredients
3 cups cooked turkey, shredded or cubed
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
2 cups turkey or chicken broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and black pepper, to taste
Optional toppings: sour cream, shredded cheese, avocado, cilantro
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, and peppers, and sauté until softened. Stir in shredded turkey, diced tomatoes, beans, and broth. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer, reduce heat, and cook for 30 minutes, stirring occasionally. Adjust seasoning to taste. Serve hot with your favorite toppings like sour cream, shredded cheese, or avocado.
Substitutions
Swap turkey with leftover chicken if preferred. Use pinto beans instead of kidney beans for a different texture. Replace broth with vegetable broth for a lighter version. Add corn or zucchini for extra vegetables.
Equipment
Large pot or Dutch oven
Wooden spoon
Cutting board and knife
Measuring spoons and cups
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze chili in portions for up to 3 months.
Reheating: Warm on the stove or in the microwave until hot.
Top Tips
Sauté vegetables until soft to build flavor. Let chili simmer long enough for spices to blend. Don’t be afraid to add extra broth if it gets too thick. Top with fresh herbs for brightness.
FAQs
Can I make this in a slow cooker? Yes, cook on low for 4–6 hours or high for 2–3 hours.
Can I make it spicy? Add jalapeños or extra chili powder for heat.
Is this recipe gluten-free? Yes, just check that your broth and toppings are gluten-free.
What should I serve with turkey chili? Cornbread, tortilla chips, or a fresh green salad make great sides.
After a big holiday feast, leftovers can feel overwhelming—but turning them into something new is pure magic. This Thanksgiving Leftover Turkey Chili is one of my favorite post-holiday traditions. I remember the first time I made it, the warm spices and hearty beans transformed our leftover turkey into a dish that felt completely different from the Thanksgiving spread. It’s cozy, flavorful, and the perfect way to extend the celebration without repeating the same meal.
Ingredients
3 cups cooked turkey, shredded or cubed
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
2 cups turkey or chicken broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and black pepper, to taste
Optional toppings: sour cream, shredded cheese, avocado, cilantro
Instructions & Video
Heat olive oil in a large pot over medium heat. Add onion, garlic, and peppers, and sauté until softened. Stir in shredded turkey, diced tomatoes, beans, and broth. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer, reduce heat, and cook for 30 minutes, stirring occasionally. Adjust seasoning to taste. Serve hot with your favorite toppings like sour cream, shredded cheese, or avocado.
Watch the step-by-step video in our video section.
Substitutions
Swap turkey with leftover chicken if preferred. Use pinto beans instead of kidney beans for a different texture. Replace broth with vegetable broth for a lighter version. Add corn or zucchini for extra vegetables.
Equipment
Large pot or Dutch oven
Wooden spoon
Cutting board and knife
Measuring spoons and cups
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze chili in portions for up to 3 months.
Reheating: Warm on the stove or in the microwave until hot.
Top Tips
Sauté vegetables until soft to build flavor. Let chili simmer long enough for spices to blend. Don’t be afraid to add extra broth if it gets too thick. Top with fresh herbs for brightness.
FAQs
Can I make this in a slow cooker? Yes, cook on low for 4–6 hours or high for 2–3 hours.
Can I make it spicy? Add jalapeños or extra chili powder for heat.
Is this recipe gluten-free? Yes, just check that your broth and toppings are gluten-free.
What should I serve with turkey chili? Cornbread, tortilla chips, or a fresh green salad make great sides.