Warm and comforting, thick and flavorful, our Turkey Chili Recipe uses just one pot, easy-to-find ingredients, and is the perfect way to use up leftover turkey.
Trust me, this isn’t just any turkey chili, it’s THE turkey chili recipe that’ll win you and your family’s hearts. And guess what? It’s not just perfect comfort food, it’s also an easy recipe that makes meal planning a breeze.
I love Chili when the weather gets cooler. All kinds of chili! For this particular recipe, I like to use a dutch oven. There is just something wonderful about a big ‘ole dutch oven simmering away with a heap of chili inside.
I made this for my family the other day and heard an unfamiliar thing. It was silence! Everyone was just eating their chili and not saying a word.
Sometimes that silence is the best kind of compliment. It means the food is awesome!
Now, you might be thinking, Why use turkey instead of beef in your chili? And I would say, because it’s so good!
Leftover turkey is one of those foods that has endless uses. In this chili, the turkey gives a flavor that you’ll notice right away. Amid the veggies, beans, and seasonings, you’ll get satisfying bites of turkey in there. Delicious!
Imagine cozying up with a hearty bowl of turkey chili on a cold day, with all the rich flavors and tender beans dancing on your tongue. Sounds good, doesn’t it? Let’s dive into this Turkey Chili Recipe!
Some of our other favorite turkey recipes we have on our site include: Leftover Turkey Sandwich Moistmaker, Whole Roasted Turkey, and Turkey Pinwheels Recipe.
WHY THIS RECIPE WORKS:
- Super Easy: No need to be a kitchen wizard; this recipe is beginner-friendly! It’s almost as simple as throwing everything into the pot. Just follow the steps and you’ll have a great meal.
- Flexible Ingredients: Have leftover turkey? Great! Prefer ground turkey? That works too! Chili is a wonderful, adjustable dish!
- One-Pot Wonder: Just one large pot (or a Dutch oven) and you’re set. I love it when I can do everything with one kitchen tool. Less clean-up!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Olive oil
- Sweet onion
- Green bell pepper
- Garlic
- Chili seasoning
- Granulated sugar
- Ground cumin
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Turkey or chicken stock
- Crushed tomatoes
- Dark red kidney beans
- Pinto beans
- Tomato sauce
- Diced tomatoes with green chiles
- Shredded leftover turkey
- Frozen corn
HOW TO MAKE TURKEY CHILI RECIPE:
- In a large dutch oven or large stockpot over medium heat, add the olive oil. Once the olive oil is hot, add the onion and bell pepper, and cook until lightly browned and the onions are translucent, about 15 minutes, sitting often.
- Add the garlic, and stir it in until fragrant, 30 seconds.
- Add the chili seasoning, sugar, cumin, garlic powder, onion powder, salt, and pepper, stir it in and cook for 1 minute.
- Deglaze the pan with the stock, and scrape any bits off the bottom of the pan.
- Add the crushed tomatoes, kidney beans, pinto beans, tomato sauce, diced tomatoes with green chiles, turkey, and corn, and stir it in. Bring to a boil, reduce to a simmer, cover and simmer for 1 hour. Stir often so nothing burns on the bottom.
- Serve immediately with your favorite toppings.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE LEFTOVER TURKEY?
Absolutely! Leftover turkey is a great way to make this chili super flavorful and hearty.
Whether it’s dark meat or light it completely up to you. I personally like to use both. Just shred it into small pieces and toss it in!
One suggestion, if you are using leftover roasted turkey that may have a lot of herbs on it, I suggest not using this portion. The mixture of those herbs with all the spices in the chili may not balance well.
CAN I USE GROUND TURKEY?
Yes, ground turkey works well in this recipe. Add 2 pounds of ground turkey in step 1 with the onion and peppers. Break it up into crumbles, and proceed with the recipe as written.
Turkey is great because you can get a really hearty flavor with less fat and fewer calories than beef!
IS THIS SPICY?
This chili is mild but packed with flavor. If you like it spicy, feel free to add some cayenne pepper or hot sauce.
If you really like the heat, try adding a habanero. Then you’ll really be rockin’!
ANY ADDITIONS?
Chili has options, plain and simple!
- Chopped green onions
- Sliced red peppers
- Sour cream
- Grated cheese
- Crushed tortilla chips
- Avocado slices
- Jalapeños for heat
- Black beans for extra protein
- A dash of hot sauce
- A spoonful of brown sugar for sweetness
ANY SUBSTITUTIONS?
Sure thing! Any good recipe has a few things you can swap out.
- Ground beef or ground chicken for turkey
- Chicken broth instead of turkey stock
- Yellow onion for sweet onion
- Green chiles can be replaced with red pepper flakes
- White chicken chili seasoning instead of regular chili seasoning
- Cayenne pepper if you don’t have black pepper
HOW TO STORE:
Refrigerator: Store the chili in an airtight container and it will keep well in the fridge for 3-4 days. I love having chili in the fridge for a quick lunch or snack!
Freezer: For longer storage, place the chili in a freezer-safe container and freeze it for up to 3 months. You can let it thaw in the fridge before you’re ready to use it.
DANA’S TIPS AND TRICKS:
- Thicker Chili: Want your chili a bit thicker? Let it simmer uncovered for an extra 10-15 minutes.
- Fresh Veggies: Feel free to add extra fresh veggies like zucchini or carrots.
- Stir Often: Remember to stir your chili regularly to prevent sticking.
- Taste Test: Always taste your chili while cooking and adjust the seasonings as needed.
- Meal Prep: This is a great recipe for meal prep. Just portion it out into small containers.
- Slow Cooker Option: You can also make this chili in a slow cooker for a more gentle simmer. Refer to our Slow Cooker Chili on tips!
So, there you have it, my go-to Turkey Chili recipe that’s perfect for a family dinner or game day feast! It’s packed with lean protein, fiber, and, most importantly, loads of flavor.
It’s a hearty meal that everyone will love. So why wait? Make this your next easy meal, and enjoy!
If you like this recipe, you might also like:
If you’ve tried this TURKEY CHILI RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Turkey Chili Recipe (Uses Up Leftover Turkey)
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion small diced
- 1 green bell pepper small diced
- 4 cloves garlic minced
- 2 – 1.25 ounce packages chili seasoning
- 1 tablespoon granulated sugar
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup unsalted turkey or chicken stock
- 28 ounces crushed tomatoes
- 16 ounces dark red kidney beans undrained
- 16 ounces pinto beans undrained
- 15 ounces tomato sauce
- 10 ounces diced tomatoes with green chiles undrained
- 4 cups shredded leftover turkey
- 1 & 1/2 cups frozen corn
Instructions
- In a large dutch oven or large stockpot over medium heat, add the olive oil. Once the olive oil is hot, add the onion and bell pepper, and cook until lightly browned and the onions are translucent, about 15 minutes, sitting often.2 tablespoons olive oil, 1 medium sweet onion, 1 green bell pepper
- Add the garlic, and stir it in until fragrant, 30 seconds.4 cloves garlic
- Add the chili seasoning, sugar, cumin, garlic powder, onion powder, salt, and pepper, stir it in and cook for 1 minute.2 – 1.25 ounce packages chili seasoning, 1 tablespoon granulated sugar, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Deglaze the pan with the stock, and scrape any bits off the bottom of the pan.1 cup unsalted turkey or chicken stock
- Add the crushed tomatoes, kidney beans, pinto beans, tomato sauce, diced tomatoes with green chiles, turkey, and corn, and stir it in. Bring to a boil, reduce to a simmer, cover and simmer for 1 hour. Stir often so nothing burns on the bottom.28 ounces crushed tomatoes, 16 ounces dark red kidney beans, 16 ounces pinto beans, 15 ounces tomato sauce, 10 ounces diced tomatoes with green chiles, 4 cups shredded leftover turkey, 1 & 1/2 cups frozen corn
- Serve immediately with your favorite toppings.
Notes
- Thicker Chili: Want your chili a bit thicker? Let it simmer uncovered for an extra 10-15 minutes.
- Fresh Veggies: Feel free to add extra fresh veggies like zucchini or carrots.
- Stir Often: Remember to stir your chili regularly to prevent sticking.
- Taste Test: Always taste your chili while cooking and adjust the seasonings as needed.
- Meal Prep: This is a great recipe for meal prep. Just portion it out into small containers.
- Slow Cooker Option: You can also make this chili in a slow cooker for a more gentle simmer. Refer to our Slow Cooker Chili on tips!
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