Leftover Turkey Chili

Turkey – Using leftover turkey here also means the type of turkey you made will affect the flavor, but not by too much. Get a good pile of turkey together and you can either shred it or chop it into chunks, both works great here. If you’re making this without leftover turkey from a meal, use a pound of lean ground turkey, but you’ll need to cook it separately first.

Butter – Cook the veggies in butter here. It adds flavor and doesn’t add oiliness to the soup that sauteing in olive or vegetable oil might.

Vegetables – I prefer a yellow or sweet onion here, though white or red work also. I also used a red bell pepper and some garlic.

Seasoning – A good mix of seasoning helps add to the depths of flavor in the turkey chili. I use salt, black pepper, smoked paprika, cumin, chili powder, cayenne, chipotle or ancho chili powder, and oregano.

Cocoa – Just a bit of unsweetened cocoa powder here adds a nice rich depth of flavor. This is optional and sometimes controversial, but I find the bitter cocoa helps to balance the acidity from the tomatoes and the heat from the spices. Don’t worry, it does NOT make the chili taste like chocolate at all.

Tomatoes – I use 3 different types of tomato here. Tomato paste added with the seasoning and veggies adds a richness, and the fire-roasted tomatoes and tomato and roasted Hatch chiles add a nice smokiness to the entire dish. Use the entire cans, as the liquid helps to loosen the chili.

Stock – Using homemade turkey stock here adds to the turkey flavor in the chili and gives a really rich flavor. If you don’t have that though, chicken or vegetable stock/broth can be used instead. Use between 1-2 cups of stock depending on how thick you prefer the chili, and how much cooks out as you simmer it.

🔪 How to Make Turkey Chili

If you’re making this recipe without leftover turkey, you’ll need to cook that first. In a large saucepan or stockpot, cook the ground turkey, breaking it up as you go. Cook the turkey over medium heat until mostly cooked through, then remove with a slotted spoon and leave any drippings or fond behind. Add the butter to the same pot and make as directed for the rest of the recipe.

In a large saucepan or stockpot, add the butter and melt over medium heat. Add the diced onion and red pepper, increasing the heat to medium-high and cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes.

Add the minced garlic, seasoning, and tomato paste. Mix and cook for another 2-3 minutes, stirring frequently.

Once the tomato paste and garlic are aromatic, add the two cans of roasted tomatoes and chiles with their liquid, salt and pepper, cocoa powder, and turkey stock. Bring to a boil, then lower to a simmer. Cook, stirring occasionally, until the liquid has reduced a bit, about 10-15 minutes.

Add the shredded or chopped turkey and partially cover. Continue cooking at a simmer, stirring occasionally, until the liquid has reduced, and the chili has thickened to your desire consistently, about 30-40 minutes longer.

If the chili seems too thick for your taste, or the liquid is evaporating too quickly, add some more stock and cover the pot while it cooks.

Serve hot and add desired toppings.

No Leftover Turkey – As mentioned earlier, this turkey chili uses leftover, cooked turkey. If you’re making this without leftover turkey, however, you can use ground turkey instead. Cook 1lb of lean ground turkey over medium heat until mostly cooked through, then remove with a slotted spoon and leave any drippings or fond behind. Add the butter to the same pot and make as directed for the rest of the recipe.

Beans – If you prefer a chili with beans, use them, whether dried or canned. Good options include white or red kidney beans, black beans, and pinto. If using canned beans, do not add the liquid. Drain the beans and give them a quick rinse.

Seasoning – I like the seasoning I use here, but if you have a few options to tweak things. Increase or decrease the amount of cayenne depending on how spicy you like your chili. Using ground chipotle gives the dish a smoky and spicier flavor, while ancho chili gives a more smoky but slightly milder heat. If you don’t have these spices, you can also use a chili seasoning packet, but I can’t guarantee how those will work in this recipe.

Thickness – This is a rather thick chili recipe, but you can adjust how thick or thin you prefer your chili. Experiment with simmering the chili covered or uncovered and vary how much turkey or chicken stock you use.

❄️ How to Store Leftover Turkey Chili

If you have any leftover turkey chili, wait for it to come to room temperature. You can store leftovers in an airtight container for up to 3-4 days. The important thing to remember here is that how long you can keep this chili also depends on how old the leftover turkey is.

Once cooked, turkey can be stored for 4-5 days. Depending on how old your leftovers are before you make this chili will determine how long you can refrigerate any leftovers.

For longer storage, you can also freeze this turkey chili for up to 3-4 months if you make a larger batch.

You can reheat refrigerated turkey chili in the microwave for a small portion, but I recommend reheating it on the stovetop for the best flavor.