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Leftover Turkey Chili

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
  2. 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.
  3. 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.
  4. Stir in the turkey meat until well-coated in the spices.
  5. 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.
  6. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.
  7. 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.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 13g (4%) Protein 36g (72%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 798mg (33%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 13g 4%
Protein 36g 72%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 798mg 33%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.