How to Make Great Turkey Chili from Thanksgiving Leftovers

Turkey chili is a flavorful, hearty alternative to traditional beef chili that’s lighter and just as satisfying. It’s a versatile dish that can be customized to suit different tastes and dietary preferences while still delivering the warmth and comfort we crave from a bowl of chili.

Turkey provides a leaner yet delicious protein for the recipe, while classic chili spices like cumin, chili powder, and paprika infuse the dish with bold flavor. This recipe is perfect for a cozy night in, a game-day gathering, or meal prep for a week of healthy, filling lunches.

Turkey chili is also an excellent canvas for adding nutritious ingredients like beans, tomatoes, and vegetables, making it a well-balanced dish packed with protein, fiber, and essential vitamins. Whether you top it with shredded cheese, a dollop of sour cream, or fresh cilantro, this recipe will become a go-to favorite for anyone seeking a healthy yet indulgent comfort food.

Plus, it’s easy to make in large batches, so you can freeze the leftovers for a quick and satisfying meal whenever the craving strikes. Let’s dive into how to make this delicious turkey chili that will warm you up from the inside out.

Using Leftover Turkey From Thanksgiving

Turkey chili is an excellent way to repurpose leftover Thanksgiving turkey because it transforms the familiar holiday flavors into something new, hearty, and satisfying. After Thanksgiving, turkey chili offers a perfect solution when you're looking for creative ways to use up the leftover bird.

The already-cooked turkey can be shredded or chopped and easily incorporated into the chili, saving time and adding a rich, savory element. It also pairs wonderfully with the variety of side dishes you may have left over from the feast, like cornbread or even roasted vegetables. The spices and ingredients in chili—such as beans, tomatoes, onions, and peppers—complement turkey's mild flavor, allowing it to absorb the bold chili powder, cumin, and garlic seasonings.

Additionally, making chili with leftover turkey is a budget-friendly way to stretch your Thanksgiving meal into multiple days without feeling like you're eating the same thing repeatedly. It’s also freezer-friendly, so you can store extra chili for an easy, delicious meal later. With turkey chili, you can enjoy the flavors of Thanksgiving in a completely fresh, comforting dish.

Chili Wars

If wars haven't been fought over chili, I bet there are friends haven't who haven't talked to each other for a few days after a great chili debate. Beans vs. no beans is a massive issue, as are tomatoes vs. no tomatoes.

People have extreme opinions on what meats and vegetables should go into chili. At the end of the day, though, chili is a way to use up leftovers. As such, I respectfully ask everyone to calm down and relax.

For me, chili is defined as using fresh and/or dried chile peppers as a primary flavor component in the dish. I generally expect there to be some cumin as well as a bit of heat. I do not expect to see mushrooms, but I won't be offended if you choose to add them.

Chili is a one-pot meal meant to warm you up and clear out your fridge, and what better time to do that than right after a big holiday?

📖 Recipe

Print Recipe

Leftover Thanksgiving Day Turkey Chili Recipe

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: American

Servings: 6 servings

Ingredients

2 tablespoons neutral vegetable oil
2 tablespoons olive oil
2 medium onions chopped
3 cloves garlic minced
½ cup beer or dry white wine
¼ cup jellied cranberry Chili powder to taste - anywhere from 2 tablespoons to ⅓ cup
Chili powder to taste - anywhere from 2 tbl to ⅓ cup
ground cumin to taste
Cayenne pepper to taste
ground coriander to taste
3 cups chicken broth or turkey broth, if you have any
1 tablespoon dried oregano crush in your hand to release the oils
1 tablespoon poultry seasoning or to taste
salt and freshly ground black pepper to taste
1 pound leftover shredded turkey
6 ounces leftover cornbread stuffing crumbled
2 limes juiced from
fresh sage chiffonade, for garnish

Instructions

Over medium-low heat, sweat onion and garlic with a bit of salt and pepper in oil until softened and translucent. Turn up the heat and cook until golden.
Deglaze with beer or wine. Cook until evaporated.
Turn heat to medium, and add cranberry jelly. Stir well.
Add spices and cook for another minute or two. Increase heat to medium-high, and add broth, oregano, and poultry seasoning.
Add shredded turkey meat and crumbled stuffing. Taste and adjust seasonings, if necessary. Simmer and stir to break up the cornbread and dissolve it. (The cornbread will thicken your chili).
Just before serving, squeeze in the lime juice and stir.
Serve in heated bowls, and garnish with chiffonade sage.

Notes

I have given you measurements, but please don’t feel like you need to break out your scale and your measuring cups. Let your taste guide how much of each ingredient you add.