The easiest way to use up leftover turkey meat is to make leftover turkey chili! It’s flavor-packed with delicious spices and good-for-you veggies.

Love leftover recipes? Try Turkey Tortilla Soup, Turkey Cuban Sandwich, or Leftover Mashed Potato Cakes.

overhead of leftover turkey chili recipe in a bowl. this recipe

Featured Comment: “I have been making this for about 5 years with my leftover Thanksgiving Turkey. It’s easy to make, tastes delicious, and freezes well.” – Jennie

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This recipe was first created out of a desperate need to use up leftover Thanksgiving turkey before it went bad and has since become a must-make recipe every November. While my family loves turkey sandwiches, you can only eat so many, and after a few days, we just cannot take anymore. 

So, I decided to toss leftovers together in a pot, and the result could not have been better! Packed with warm spices and plenty of veggies, this chili transforms your turkey into something completely new.

I’ve been making it for years now, and my family always looks forward to it after the holidays! It may look a little intimidating with a lengthy ingredient list, but you probably already have most, if not all the ingredients on hand. Plus, everything combines and simmers in one pot for a hands-off recipe that’s easy to prepare. 

Why You’ll Love This Easy Turkey Chili Recipe

  • It’s thick, perfectly spiced, and loaded with yummy veggies.
  • It tastes even better the next day. So you can make a batch and enjoy it throughout the week. Or freeze it in a freezer-safe container for up to 3 months.
  • You’ll need roasted leftover bone-in turkey meat. I used a combination of breast and thigh meat but any type of cut will do.
  • The great thing about this turkey meat chili is that it’s incredibly versatile. Feel free to add a little more or less of something to suit your taste.
turkey meat chili recipe in white bowl.

Best Turkey Chili Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for leftover turkey chili.
  • Aromatics & spices: Sweet onion, carrots, garlic, chili powder, ground cumin, oregano, bay leaves, kosher salt & black pepper
  • Turkey & broth base: Shredded leftover turkey meat, chicken stock
  • Tomatoes: Crushed tomatoes, fire-roasted tomatoes
  • Beans & add-ins: Kidney beans, garbanzo beans, frozen corn, shelled edamame

How to Make Turkey Chili with Beans

Check out the recipe card below for detailed instructions.

  • Saute the onions, carrots, and garlic. Add in all the spices and let them cook for just a minute or two until the flavors blend.
two soup pot photos showing cut up vegetables in one, and vegetables with spices in the second.
  • Stir in turkey meat, and tomatoes, stock, and simmer for about 30 minutes. Stir in beans, corn, and edamame. Simmer for about 10 minutes.
two soup pot photos showing cut up veggies with tomatoes in one, and corn and edamame in second.

Serve the chili with toppings of choice, such as sour cream, avocado, green onions or cilantro, and cheese.

Best Turkey Chili Recipe Variations

  • Add more spices. There are a handful of ways to add more flavor to the chili. Starting with spiciness. This chili is not spicy at all. So you can add cayenne pepper, red chili flakes, sriracha, diced chiles, or fresh jalapeño.
  • Add smokiness. To add smokiness, a teaspoon of smoked paprika is great, or chipotle peppers in adobo sauce.
  • Add more veggies. Also feel free to add more veggies or swap out any veggies for what you have on hand, such as squash, pumpkin, or sweet potatoes.
  • Add fresh herbs. Lastly, fresh herbs. Cilantro is always delicious in chili but don’t stop there. Chopped Italian parsley or fresh oregano is great for adding flavor.

What to Serve with Turkey Chili

Turn chili into a complete meal with these scrumptious sides!

close up turkey chili recipe in a bowl with toppings.

How to Store Leftover Turkey Chili

Can you freeze leftover chili?

Yes, it can. Simply transfer cooled chili into freezer-safe containers (we love these for soups/chili) or freezer-safe bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat.

Leftover Turkey Chili Recipe FAQs

If you have a question that’s not included, let us know in the comments below.

What meat is best for chili?

I personally love to use a combination of white and dark turkey meat but use whatever leftover meat you have.

How to thicken chili?

Chili thickens itself. Simply simmer the chili partially covered so the steam can escape and the liquid can reduce. After the chili is done cooking, let it rest for 10 or so minutes before serving so it can settle and thicken. Chili tastes the best the next day.

Should you drain the beans?

Yes, you should drain the beans for this chili recipe. The extra starchy liquid surrounding the beans is usually full of sodium. Always drain the beans, unless a recipe specifically calls for using the liquid.

Is turkey chili healthy?

Yes. This recipe uses lean leftover turkey, plenty of veggies, and beans, making it a balanced, protein-rich meal.

Should I use white or dark meat?

Use whatever you have. White meat keeps the chili lighter. Dark meat adds richer flavor. A mix works great.

Is it OK to skip the bay leaves?

Yes. The chili will still taste delicious without them.

Isn’t it best to simmer the chili for a few hours?

Not for this recipe. Since the turkey is already cooked, the 30 to 40 minutes of simmering is enough for the flavors to come together.

More Leftover Turkey Recipes

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Butternut Squash Chili Recipe

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White Bean Turkey Chili

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overhead turkey chili recipe

Easy Turkey Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

The easiest way to use up leftover turkey meat is to make turkey chili! It’s flavor packed with ton of delicious spices and also loaded with good for you veggies, like corn and edamame.

Ingredients

Units Scale
  • 3 Tbsp. olive oil
  • 2 medium sweet onions, diced
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. chili powder
  • 2 Tbsp. cumin
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • 1 ½ tsp. kosher salt
  • 4 cups shredded leftover turkey meat
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 (32 oz.) carton chicken stock
  • 1 (15.5 oz.) can red kidney beans, rinsed + drained
  • 1 (15.5 oz.) can garbanzo beans, rinsed + drained
  • ½ cup frozen corn
  • ½ cup frozen shelled edamame
  • Fresh black pepper, to taste

Instructions

  1. Heat oil in a large dutch oven or stockpot over medium heat. Add onions, carrots, garlic, and cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.
  2. Stir in chili powder, cumin, dried oregano, bay leaf, salt, and black pepper, to taste. Cook for 1-2 minutes or until the flavors blend.
  3. Add turkey meat, crushed tomatoes, diced tomatoes, and stock. Simmer, partially covered over medium-low heat for 30 minutes.
  4. Stir in kidney beans, garbanzo beans, corn, and edamame, and simmer for 10 minutes longer.
  5. Discard bay leaves, taste for salt and pepper, and serve with toppings of choice.

Notes

  • Spiciness: Chili is not spicy at all so feel free to add some heat with cayenne pepper, red chili flakes, sriracha, diced chiles, or fresh jalapeno.
  • Substitutions: This chili is incredibly versatile. You can swap out the veggies for what you have on hand or add a little more or less of something to suit your taste.
  • Leftovers: Leftover chili can be stored in an airtight container for 3-4 days in the refrigerator. To freeze chili – transfer cooled chili into freezer-safe containers (we love these for soups/chili) or freezer-safe bags and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat.

Nutrition

  • Serving Size:
  • Calories: 440
  • Sugar: 9.4 g
  • Sodium: 1087.8 mg
  • Fat: 17.3 g
  • Carbohydrates: 30.2 g
  • Protein: 42.4 g
  • Cholesterol: 127.1 mg