This hearty Turkey Chili is the ultimate comfort food, perfect for turning leftover turkey into something extraordinary. With a rich, smoky base and tender chunks of turkey, every spoonful is a burst of savory warmth. The blend of spices, beans, and tomatoes creates a luscious texture that’s both satisfying and wholesome. Ready in just 1 hour, it’s a quick yet deeply flavorful meal that’s ideal for busy weeknights or cozy gatherings.
Each bite offers a harmonious mix of flavors, from the subtle heat of chili powder to the sweetness of diced tomatoes. Packed with protein and fiber, it’s as nourishing as it is delicious. Topped with your favorite garnishes, this chili becomes a customizable feast that’s sure to impress. Whether you’re feeding a crowd or meal prepping, this recipe is a game-changer for using leftovers creatively.
Ingredients for Turkey Chili
- 3 Tablespoons butter
- 1 red pepper (155 g), diced (about 1 heaping cup)
- 1 red onion (180 g), diced (about 1 ½ cups)
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 Tablespoons chili powder*
- 2 teaspoons light or dark brown sugar, firmly packed
- 1 Tablespoon unsweetened cocoa powder**
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper***
- 4 cups/1 lb (450 g) cooked shredded turkey meat
- 2 cups (475 ml) beef, chicken, or turkey stock (beef recommended)
- 28 oz (795 g) canned fire-roasted diced tomatoes, undrained (regular diced tomatoes work too)
- ¼ cup (66 g) tomato paste
- 1 can (14 oz/397 g) black beans, rinsed and drained
- 1 can (14 oz/397 g) dark red kidney beans, rinsed and drained
- 1 can (4 oz/113 g) fire-roasted chilis
- Toppings: Sour cream, crushed corn chips, diced avocado, shredded cheese, etc.
Step-by-Step Instructions
- Melt the butter: In a large pot or Dutch oven, melt 3 Tablespoons butter over medium-high heat.
- Cook the vegetables: Add 1 diced red pepper and 1 diced red onion. Cook, stirring frequently, until translucent (about 5 minutes).
- Add garlic: Stir in 3 minced garlic cloves and cook until fragrant (about 1 minute).
- Incorporate turkey and spices: Add 4 cups shredded turkey, followed by 2 Tablespoons chili powder, 2 teaspoons brown sugar, 1 Tablespoon cocoa powder, 1 ½ teaspoons smoked paprika, 1 ½ teaspoons cumin, ¾ teaspoon salt, ½ teaspoon black pepper, and ⅛ teaspoon cayenne pepper. Stir well to coat the turkey with the spices.
- Add remaining ingredients: Pour in 2 cups stock, 28 oz fire-roasted diced tomatoes, ¼ cup tomato paste, 1 can black beans, 1 can kidney beans, and 1 can fire-roasted chilis. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for at least 30 minutes to allow the flavors to develop.
- Serve: Ladle the chili into bowls and top with your favorite toppings, such as sour cream, crushed corn chips, or shredded cheese.
Perfect Toppings to Elevate Your Turkey Chili
Take your turkey chili to the next level with a variety of toppings. Try a dollop of sour cream for creaminess, a handful of crushed corn chips for crunch, or some diced avocado for a fresh twist. Shredded cheese, chopped cilantro, or a squeeze of lime juice also add delicious layers of flavor. Let everyone customize their bowl for a fun, interactive meal!
How to Store and Reheat for Maximum Flavor
Store leftover turkey chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen it up. Alternatively, microwave in 1-minute intervals, stirring in between, until heated through. The flavors deepen over time, making it even tastier the next day!
Quick Tips for a Faster Prep
Save time by prepping your veggies in advance or using pre-diced onions and peppers. If you’re short on time, skip the simmering step and let the chili cook for just 10-15 minutes—it’ll still be delicious! For an even quicker version, use pre-cooked turkey or rotisserie chicken. These small tweaks make this recipe perfect for busy weeknights.
Recipe Variations to Mix It Up
Swap out the turkey for shredded chicken or ground beef for a different twist. If you prefer a vegetarian option, use extra beans or crumbled tofu instead of meat. For a spicier kick, add more cayenne pepper or a diced jalapeño. You can also experiment with different beans like pinto or white beans to keep things interesting. This recipe is versatile and easy to adapt to your taste!
Turkey Chili (Great for leftover Turkey!)
Ingredients
- 3 Tablespoons butter
- 1 red pepper diced (about 1 heaping cup) (155 g)
- 1 red onion diced (about 1 ½ cups) (180 g)
- 3 cloves garlic minced (about 1 Tablespoon)
- 2 Tablespoon chili powder*
- 2 teaspoons light or dark brown sugar firmly packed
- 1 Tablespoon unsweetened cocoa powder**
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoons ground black pepper
- ⅛ teaspoon cayenne pepper***
- 4 cups/1 lb cooked shredded turkey meat (450 g)
- 2 cups beef, chicken, or turkey stock (475 ml)
- 28 oz canned fire roasted diced tomatoes, undrained (795 g)
- ¼ cup tomato paste (66 g)
- 1 14 oz can black beans rinsed and drained (397 g)
- 1 14 oz can dark red kidney beans rinsed and drained (397 g)
- 1 4 oz can fire roasted chilis (113 g)
- Your favorite toppings: Sour cream, broken corn chips, diced avocado, shredded cheese, etc.
Instructions
- Melt butter over medium/high heat in a large pot (I like to use a Dutch oven) until melted.
- Add onion and peppers and cook, stirring frequently, until translucent (about 5 minutes).
- Add garlic and cook until fragrant.
- Add the turkey to your pot and then add chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
- Stir ingredients well until turkey is covered with spices.
- Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for at least 30 minutes to allow flavors to fully develop.
- Serve, topped with sour cream, crushed corn chips, or your favorite toppings.