Make the most of Thanksgiving extras (or a rotisserie chicken!) with a family favorite recipe for 30-Minute Leftover Turkey Chili topped with your favorite fixins’. Ensure no leftover goes to waste with the best holiday leftover recipes.
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It’s that time of year again! Time to swap the skinny jeans for stretch pants and let the Thanksgiving feasting begin. Of course Thanksgiving is synonymous with Thanksgiving leftovers, and I have dozens (literally dozens!) of recipes to make the most of your fridge full of leftover turkey, mashed potatoes, stuffing and even leftover cranberry sauce.
The star of the Thanksgiving show is up first with a quick and hearty leftover turkey chili recipe topped off with your choice of sour cream, shredded cheddar cheese, scallions and even black olives.
All you need is 30 minutes to go from last night’s leftovers to today’s reinvented meal-in-a-bowl. Best of all, you can serve this leftover turkey chili atop … wait for it … leftover mashed potatoes. Win and win!
- Garlic: Use fresh garlic for the best taste, and mince it finely for even distribution.
- Onion: Yellow or white onions work well, but you can also use red onions for a milder flavor.
- Green pepper: Feel free to use red or yellow peppers for variety.
- Tomato paste: Helps to thicken the chili and intensifies the tomato flavor.
- Ground cumin: Brings a warm, earthy and slightly nutty flavor to the dish.
- Chili powder: Adds warmth and depth of flavor. Feel free to scale up or down depending on your spice preferences.
- Pinto beans in chili sauce: These are my preferred beans because they bring a flavorful, spicy kick to the dish. However, if you can’t find chili sauce-infused beans, regular pinto beans work, too.
- Kidney beans: I recommend rinsing the beans to remove excess sodium and starch.
- Crushed tomatoes: Forms the base of the chili, providing a robust tomato flavor.
- Light brown sugar: Balances the acidity of the tomatoes and enhances overall flavor. Feel free to adjust the amount to suit your taste preferences.
- Leftover turkey: I recommend shredding or chopping the turkey into bite-sized pieces for even distribution.
Toppings turn a humble bowl of chili into a customizable flavor adventure. Here’s a rundown of some must-try toppings to elevate your leftover turkey chili experience:
- Sour cream – adds a cool, creamy element that complements the heat of the chili
- Avocado – adds a buttery richness that pairs perfectly with the savory notes
- Shredded cheese – cheddar, Monterey Jack, or a blend—take your pick for an extra layer of indulgence
- Sliced scallions – sprinkle generously for a burst of color and flavor
- Black olives – introduce a briny and savory element, adding depth to every spoonful
- Tortilla chips – crumble on top for added texture and crunch
- Lime wedge – squeeze a bit of lime for a zesty, tangy twist
- Sauté the aromatics. In a large pot, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
- Add the remaining ingredients. Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook, stirring occasionally, until warmed throughout, about 10 minutes.
- Serve it up hot and let everyone customize with their favorite toppings.
This hearty chili pairs perfectly with my favorite skillet cornbread or homemade dinner rolls. Whether you’re enjoying a cozy meal at home or hosting a gathering for game day, add these easy sides to complete your feast:
- In the refrigerator: This turkey chili will stay fresh in your refrigerator for about a week. After the chili has cooled down completely, transfer it to an airtight container. Don’t add any toppings yet. When you’re ready to eat it again, just heat it up on the stove or in the microwave using a microwave-safe bowl. Add your favorite toppings right before you serve it.
- In the freezer: Chili is a fantastic freezer-friendly meal! Follow the same steps as refrigeration, but instead of storing it in the fridge, place it in the freezer for up to 3 months. To reheat, thaw the chili overnight in the refrigerator, and then heat it up on the stovetop or in the microwave.
Common Questions
Yes, you can skip beans or use alternative proteins for a bean-free version. Keep in mind that leaving out the beans may require altering the amount of liquids so the chili isn’t too soupy.
Brown sugar is added to chili to balance the acidity of tomatoes, providing a nuanced and well-rounded flavor.
You can use a variety of protein alternatives besides leftover turkey in your chili. Ground turkey, ground chicken, lean ground beef, rotisserie chicken, or even plant-based alternatives such as crumbled tofu or tempeh, can all be used.
There really is no limit to what you can do with Thanksgiving leftovers! Raid the fridge for all of my favorite ways to repurpose leftover mashed potatoes, turkey, stuffing and more.
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, small diced
- 1 green pepper, small diced
- 1 (6-oz.) can tomato paste
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 2 (15-oz.) cans pinto beans in chili sauce
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (28-oz.) can crushed tomatoes
- 3 Tablespoons light brown sugar
- 4 cups chopped leftover turkey
- Chili toppings, such as sour cream, avocado, shredded cheese and sliced scallions
Instructions
- Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
- Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook, stirring occasionally, until warmed throughout, about 10 minutes.
- Serve the chili topped with sour cream, avocado, cheddar cheese and scallions.
Kelly’s Notes
- In the refrigerator: This turkey chili will stay fresh in your refrigerator for about a week. After the chili has cooled down completely, transfer it to an airtight container. Don’t add any toppings yet. When you’re ready to eat it again, just heat it up on the stove or in the microwave using a microwave-safe bowl. Add your favorite toppings right before you serve it.
- In the freezer: Chili is a fantastic freezer-friendly meal! Follow the same steps as refrigeration, but instead of storing it in the fridge, place it in the freezer for up to 3 months. To reheat, thaw the chili overnight in the refrigerator, and then heat it up on the stovetop or in the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I have so much leftover turkey and this recipe caught my eye for something different. Amazing flavor, easy to make and the whole family loved it. I added some left over sweet potatoes that gave the chili an extra zing!
I’m so thrilled to hear that you and your family enjoyed the recipe, Trish!
Can this be made without beans?
Absolutely! Feel free to leave them out.
Turkey Chilli: Wow, this was a great tasting meal that all the family enjoyed. In fact, we had seconds. Thx for the recipe.
Love reading this, Peter! I’m so thrilled your family enjoyed the chili!
What if you can’t find pinto beans in chili sauce? Can you substitute “chili beans”? Make your own sauce from scratch?
Absolutely! That substitute would work great.
Wow! I wanted a quick chili recipe to use up a lot of extra turkey and make a big batch for a tailgating/book club party. This recipe looked perfect. I made a triple batch and couldn’t be more pleased. Not only was it easy with basic ingredients, it is the perfect amount of flavor for a crowd when you don’t know people’s spice-preference. Thank you! I’m sure I’ll get lots of raves!
So glad you enjoyed the recipe, Bonnie!
I love this chili recipe. Thank you, Kelly.
Thrilled you enjoyed the recipe, Becky!
The brown sugar was in the ingredient list but not a part of he recipe…… I’m assuming the brown sugar is used in this recipe, correct?? Thanks!
Yes! Thanks so much for catching that, Katie. Updated the recipe :)
This is simple to make with the. Left over turkey u always end up with in stead of eating it the next day on a sandwich, a caserole, soup, same thing every yr same left overs so this will be an easy 1 and looks good and love everything in it, TY, Kelly, & Just a taste ý