Leftover Turkey Chili

5 from 1 vote

This hearty, flavorful leftover turkey chili recipe is an easy way to use up the ingredients in your kitchen!

Course Dinner

Cuisine American

Keyword easy leftover turkey chili, leftover turkey chili, leftover turkey chili recipe, turkey leftover chili recipe

Prep Time 10

Cook Time 1 25

Total Time 1 35

Servings people

Calories 285kcal

1 tablespoon olive oil
2 cups diced onion
3 large cloves garlic, minced (about 1 tablespoon total)
1 (6 ounce) can tomato paste
1 (14.5 ounce) can whole tomatoes, not drained
1 ¼ cups chicken broth, plus extra 1-2 cups of broth to thin the chili at the end if desired
2 ½ tablespoons chili powder
1-2 teaspoons brown sugar
2 ½ teaspoons cumin
1 ½ teaspoons kosher salt, plus more to taste
1 bay leaf
1 teaspoon dried oregano
¼ teaspoon cayenne pepper, more or less to taste
3-4 cups cooked, shredded or diced turkey
1 (15.25 ounce) can corn, drained (or sub with a can of drained and rinsed pinto beans or kidney beans)
Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion

Heat olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the onion and cook until soft, about 5-7 minutes. Add the garlic; cook, stirring constantly, for 1 more minute.
Add the tomato paste, whole tomatoes and their juices, chicken broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or fork as you stir.
Add the corn (or beans) and the cooked turkey. Simmer the mixture for 10-15 minutes longer. Thin the chili with extra chicken broth, if necessary. Discard the bay leaf. Ladle into individual serving bowls and garnish with desired toppings.

If you don't have any leftover turkey meat, no problem. See my notes above for good alternatives (such as shredded chicken, pulled pork, or ground turkey).

Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.

Adjust the heat. The cayenne gives this turkey chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.

Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.

If the chili looks too thick, stir in crushed tomatoes, tomato sauce, beer, or additional broth to thin.

Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.

If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!