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30-Minute Leftover Turkey Chili

All you need is 30 minutes for this quick and hearty turkey chili recipe that's topped off with your choice of sour cream, shredded cheddar cheese and scallions.
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8 servings


  • 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


  • 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.
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