How to Make Great Turkey Chili from Thanksgiving Leftovers

Turkey chili is a hearty, flavorful alternative to traditional beef chili. It’s lighter but just as satisfying. Plus, it’s a flexible dish that you can easily customize to suit your tastes and dietary needs. It delivers the warmth and comfort we love from a bowl of chili.

Turkey provides a leaner protein, while classic chili spices like cumin, chili powder, and paprika give it bold flavor. This recipe works for cozy nights, game days, or as a meal prep for a week of healthy, filling lunches.

Turkey chili is also a great base for adding nutritious ingredients like beans, tomatoes, and vegetables. This makes it a well-balanced dish packed with protein, fiber, and essential vitamins. For an extra touch, you can top it with shredded cheese, sour cream, or fresh cilantro. This recipe will quickly become a go-to comfort food.

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

Using Leftover Turkey from Thanksgiving

Turkey chili is the perfect way to repurpose leftover Thanksgiving turkey. It takes the familiar holiday flavors and turns them into something hearty and satisfying.

Shred or chop the cooked turkey, which will easily blend into the chili, saving you time and adding a rich, savory flavor. The spices and ingredients in chili—like beans, tomatoes, onions, and peppers—pair perfectly with turkey, letting it soak up the bold seasonings like chili powder, cumin, and garlic.

Making chili with leftover turkey is also budget-friendly, stretching your Thanksgiving meal into multiple days without feeling repetitive. Plus, turkey chili is freezer-friendly, so you can store extra for an easy, delicious meal later. Enjoy the flavors of Thanksgiving in a fresh, comforting dish.

Chili Wars

If wars may not have been fought over chili, but I bet some friendships have cooled after a heated chili debate. Beans vs. no beans is a major issue, and so is tomatoes vs. no tomatoes.

People have strong opinions on what meats and vegetables belong in chili. But at the end of the day, chili is about using up leftovers. So, let’s all take a deep breath and relax.

For me, chili is defined by fresh and/or dried chile peppers as the prominent flavor. I also expect some cumin and a little heat. While I don’t expect mushrooms, I won’t be upset if you add them.

Chili is a one-pot meal designed to warm you up and help you clear out your fridge. 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.