This recipe is, without a doubt, the best way to use up leftover turkey!
At no additional cost to you, I make a small commission for purchases made through links in this post. All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!
Jump to Recipe
There’s something so special about a turkey dinner.. for me, that something special is building this epic Leftover Turkey Chili with the leftover turkey meat!
I couldn’t even tell you what inspired me to make a leftover turkey chili the very first time. I probably had way too much leftover turkey and was secretly wishing for a giant bowl of chili rather than making another turkey pot pie or eating another freaking turkey sandwich. Who knows? I sure don’t. All I know is this has become my very favourite way to use up that leftover turkey meat.
What is turkey chili?
Turkey chili is just like your favourite chili con carne with turkey replacing the ground beef. Because my husband doesn’t eat a lot of red meat I make turkey chili rather than ground beef chili all the time. It’s delicious. But this recipe is specifically for using up cooked leftover turkey.
In this Leftover Turkey Chili recipe I use onion, celery, red pepper, garlic, chili powder, cumin, paprika, black pepper, salt, sugar, kidney beans, beans in tomato sauce, diced tomatoes, tomato paste, corn, green beans and cooked, leftover turkey meat.
How do you make healthy turkey chili?
As stated above, this leftover turkey chili recipe is loaded with healthy vegetables and beans. It’s a healthy chili option that is also super delicious!
Start by heating the oven to 225°. Using a large stove top and oven safe dish like a cast iron dutch oven, heat a tbsp of oil on medium-low heat. Dice up some onion, red pepper and celery and add to the pot once hot.
Cook until the onion is translucent then stir garlic, chili powder, paprika, cumin, black pepper and salt. Cook for a minute or two then stir in diced tomatoes, tomato paste, rinsed kidney beans, beans in tomato sauce, sugar, corn and diced green beans. Bring to a simmer, stir in the chopped turkey, fit with a lid and place the whole dish into the preheated oven.
Bake for 3.5-4.5 hours, stirring once halfway through, then serve hot.
I like to add grated cheddar cheese to the top of my chili or a spoonful of sour cream.
Can this Easy Leftover Turkey Chilli be made in a slow cooker?
You bet it can! If I need to be away from the house for the afternoon, I will make my chili in the morning and let the slow cooker finish the job.
If you like, you can just toss all of the ingredients into the slow cooker and cook on low for 6-8 hours, or you can do it my way:
Heat a skillet on medium heat and add some oil. Once hot, add diced onion, red pepper, celery and cook until the onion is translucent. Add garlic and the spices, mix well, and cook until aromatic, about one minute. Scrape the goods into the slow cooker and mix in the rest of the ingredients. Cook on low for 6-8 hours.
How long does leftover turkey chili last?
This leftover turkey chili will last, if properly stored in the refrigerator, for 3 to 4 days. Make sure it is properly stored in an air tight container and when you want to eat it, reheat to 165°.
Can you freeze turkey chili?
You sure can! Just like soup, I like to freeze chili in freezer safe ziplock bags to maximize freezer storage. Wait until the chili has cooled to room temperature before diving into single portioned sized packages, then place in the freezer. Leftover Turkey Chili will last for 4-6 months in the freezer.
What can be made with leftover turkey?
Have I not convinced you that you should make Leftover Turkey Chili with your leftover turkey meat yet?!
Wow, okay, feelings aren’t hurt on this end at all…
Besides this incredibly delicious and easy Leftover Turkey Chili, my other favourite dishes to use up leftover turkey are: turkey pot pie, turkey sandwiches, turkey wraps, turkey pizza and turkey a la king.
What goes good with Leftover Turkey Chili?
Nothing pairs better with chili than bread. At least that’s how I feel! Here are my favourites:
Would you prefer a low carb / gluten free bread option? Try these:
- Low Carb Biscuits – recipe coming soon!
- Cheesy Keto Flatbread
- 90 Second Keto Bread
- Tomato Basil Flatbread – recipe coming soon!
Love this recipe? Try these next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!
Pin this for later!
Easy Leftover Turkey Chili
- 1 tbsp cooking oil
- 1 medium white or yellow onion
- 3 stalks celery
- 1/2 red bell pepper
- 3 cloves garlic
- 3 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 2 x 398 ml cans beans in tomato sauce
- 1 796 ml can diced tomatoes
- 2 x 156 ml cans tomato paste
- 1 tsp white sugar
- 1/2 cup corn
- 1 cup green beans
- 3 cups or 300 grams leftover cooked turkey
- Large Cast Iron Dutch Oven or dutch oven that is both stove top and oven safe.
- Heat oven to 225°. Add oil to the dutch oven and place on medium-low heat on the stove. Dice the onion, red pepper and celery and add to the pot once the oil is hot. Mince or press the garlic, dice the green beans into inch long pieces, rinse the kidney beans and chop up the turkey meat.
- Once the onion is translucent, stir in the garlic, chili powder, paprika, cumin, black pepper and salt. Cook for a minute or two then stir in diced tomatoes, tomato paste, rinsed kidney beans, beans in tomato sauce, sugar, corn and diced green beans. Bring to a simmer, stir in the chopped turkey, fit with a lid and place the whole dish into the preheated oven.
- Bake for 3.5-4.5 hours, stirring once halfway through, then serve hot. You can stir in some water if you find the chili too thick.*I like to add grated cheddar cheese to the top of my chili or a spoonful of sour cream.**This recipe does not make a spicy chili. If you like it spicy, add cayenne pepper to taste.***I like my chili super thick. If you prefer it a bit thinner you can add water to thin it out.