Leftover Turkey Chili

Name: Leftover Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 3 ounces tomato paste; 2 tablespoons fresh garlic; 2 tablespoons water; 2 tablespoons olive oil; 1 onion; 2 bell peppers; 1 teaspoon Diamond Crystal kosher salt; 24 ounces cooked white turkey meat; 30 ounces petite diced tomatoes; 2 bay leaves; ½ teaspoon black pepper; 1 cup water

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
282 kcal
Course
Main Course
Cuisine
American

Leftover Turkey Chili

Winston Campbell

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You will love this easy recipe for leftover turkey chili, a thick, aromatic stew of leftover turkey meat, onions, tomatoes, and spices.

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Ingredients

Servings

Seasoning mix:

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
3 ounces tomato paste half a can
2 tablespoons fresh garlic minced
2 tablespoons water

Chili:

2 tablespoons olive oil
1 onion medium, diced
2 bell peppers medium, diced
1 teaspoon Diamond Crystal kosher salt divided; see notes below
24 ounces cooked white turkey meat skinless, shredded or diced; 5 cups
30 ounces petite diced tomatoes undrained; see notes below
2 bay leaves
½ teaspoon black pepper
1 cup water

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Instructions

In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes. Add the onion, bell peppers, and ½ teaspoon of kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, for 30 seconds.
Stir in the turkey meat until well-coated in the spices.
Add the tomatoes, bay leaves, remaining salt, and black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.
Serve immediately with your favorite toppings.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
If using regular diced tomatoes, give them an extra chop.
I usually use white meat, but you can use a mix of white and dark meat. Just make sure that the meat is skinless. The skin would taste rubbery in chili.
Most cooked leftovers, when properly and immediately refrigerated in a shallow airtight container, can be kept for 3-4 days. But since we’re using leftover meat to cook this recipe, the leftovers could potentially spoil faster. So, when figuring out how long you can keep this dish, don't forget to take into account the number of days the turkey meat has already spent in your fridge.