This straightforward leftover turkey chili recipe is the ideal method to savor Thanksgiving turkey the following day! It can be slowly simmered in either a crockpot or an Instant Pot, and can be prepared shredded or chunky – it results in a thick, hearty chili that yields 8 servings and also freezes well!
I never allow guests to leave with leftover turkey. I aim to preserve as much as possible for this fantastic recipe. It is irrelevant whether the turkey is already sliced or still on the bone. The only crucial aspect is to remove as much of the skin as possible.
This recipe is not at all watery. It does not contain any broth, so the ingredients cook in the juices from diced tomatoes and salsa alone. It is pleasantly thick with plenty of texture, and as an added benefit, it will fill your home with a delightful aroma as it simmers slowly!
This recipe bears similarities to my spicy crockpot beef chili, with a few key distinctions. This version is not as spicy (though it could be made spicier by using a hot salsa), it incorporates corn, berbere spice instead of smoked paprika, and a touch of barbecue sauce to enhance the flavor.
The Simple Process
Initially, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into preferred chunk sizes.
Subsequently, we will sauté the peppers and onion in a large skillet with olive oil.
Next, we will add the chopped turkey and spices, stirring everything together thoroughly.
Finally, we will drain the beans and add them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.
Ingredient Notes
diced tomatoes – Ensure that you do not use diced tomatoes with added flavorings such as basil, and avoid “petite” diced tomatoes. You should opt for large, chunky varieties.
black & kidney beans – I utilized black and kidney beans, but you can substitute with nearly any type of bean for this chili. Some excellent alternatives include black-eyed peas, cannellini beans, pinto beans, great northern beans, and lima beans.
This simple leftover turkey chili recipe is the perfect way to enjoy Thanksgiving turkey the next day! It can be slowly cooked in either a crockpot or an Instant Pot, and can be made shredded or chunky – it results in a thick, hearty chili that serves 8 and also freezes well!
Leftover Turkey Chili
I never let guests leave with leftover turkey. I strive to keep as much as possible for this wonderful recipe. It does not matter if the turkey is already sliced or still on the bone. The only important thing is to remove as much of the skin as possible.
This recipe is not watery at all. It does not include any broth, so the ingredients cook solely in the juices from diced tomatoes and salsa. It is pleasantly thick with ample texture, and as an added bonus, it will fill your home with a lovely aroma as it simmers slowly!
This recipe is similar to my spicy crockpot beef chili, with a few key differences. This version is not as spicy (although it could be made spicier by using a hot salsa), it includes corn, berbere spice instead of smoked paprika, and a hint of barbecue sauce to enhance the flavor.
The Simple Process
First, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into desired chunk sizes.
Next, we will sauté the peppers and onion in a large skillet with olive oil.
Then, we will add the chopped turkey and spices, mixing everything together thoroughly.
Finally, we will drain the beans and incorporate them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.
Ingredient Notes
diced tomatoes – Make sure to avoid using diced tomatoes with added flavorings such as basil, and steer clear of “petite” diced tomatoes. You should choose large, chunky varieties.
black & kidney beans – I used black and kidney beans, but you can replace them with nearly any type of bean for this chili. Some excellent
How to Easily Slice a Jalapeño
To effortlessly remove the center and seeds from jalapeños, utilize an apple peeler! Begin by cutting off the stem, then employ the apple peeler to scoop around the edges, inside the pepper. This will allow you to easily extract the entire white center and shake out the seeds prior to slicing the pepper.
How to Prepare This Recipe – Step by Step
A collage of 4 numbered images demonstrating how to prepare leftover turkey chili.
1. Chop 3 bell peppers, 1 large onion, and 3 jalapeño peppers into small pieces.
2. Eliminate any skin and cut the roasted turkey into small, chunky portions. Aim for 2 heaping cups of chopped turkey. Alternatively, you may shred the turkey using 2 forks if you prefer a shredded turkey chili.
3. Pour 2 tablespoons of olive oil into a large, 14-inch skillet. Sauté the peppers and onions, turning them frequently, until they are browned, which should take about 20 minutes.
4. Once the peppers and onions are lightly browned, incorporate the chopped turkey, 2½ tablespoons of chili powder, 2 tablespoons of berbere spice, 1 tablespoon of garlic powder, 1½ teaspoons of salt, and 1 teaspoon of pepper into the skillet. Stir everything well.
2 images depicting how to complete the turkey chili recipe.
5. Drain any liquid from canned corn and beans, as you do not want this added to the chili.
6. Combine 1 can (15.5 oz.) of kidney beans, 1 can (15.5 oz.) of black beans, 1 can (14.5 oz.) of diced tomatoes (with juice), 16 oz. of salsa, 1 can (15.5 oz.) of corn, and 1 tablespoon of barbecue sauce into your crockpot (or Instant Pot) along with the turkey and cooked vegetables. Stir, cover with the lid, and slow cook on HIGH for 4 hours. If using an Instant Pot, simply select the slow cook setting. Once finished, remove the lid, stir, and serve.
Recipe Notes
If you lack sufficient leftover roasted turkey for the recipe, you can always incorporate some cooked ground turkey.
Increase the salt if you plan to freeze the dish, as salt diminishes in flavor over time. I typically add an additional half teaspoon of salt if I know I will be freezing it for later use.
To reheat if not frozen, microwave an 8-ounce serving for 2½ minutes.
To reheat from frozen, place an 8-ounce portion in the microwave for 3 minutes, then take it out and stir. Continue microwaving for an additional 3 minutes.
It is advisable not to freeze everything as a single large block of ice. If you do not plan to thaw the entire quantity at once, it becomes challenging to divide it into portions for future use. I utilize silicone "Souper Cubes" to freeze my chili into ideal 8-ounce servings.
Notes
In the event that you lack sufficient leftover roasted turkey to prepare the recipe, you may always incorporate some cooked ground turkey.
If you plan to freeze it, consider adding more salt. Salt tends to lose some of its flavor over time. I typically include an additional half teaspoon of salt if I anticipate freezing it for later use.
To reheat when not frozen, microwave an 8-ounce portion for 2½ minutes.
To reheat from frozen, microwave an 8-ounce portion for 3 minutes, remove and stir. Microwave for another 3 minutes.
OTHER RECIPES
TURKEY LEFTOVER RECIPE INGREDIENTS
First of all combine onion, garlic, and oil in a 2 quart glass measure.
And then cover and microwave at high 3 minutes or until onion is tender, stirring every minute.
Next is to add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Ready to serve for 6 cups ..enjoy the turkey leftover !
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp vegetable oil
- 1 Tbsp chili powder
- 1 tsp cumin seeds
- 1 tsp sugar
- 1 (8-oz) can tomato sauce
- 1 (10 oz) can tomatoes and green chiles, undrained
- 1 (15 oz) can red kidney beans drained
- 2 cups shredded cooked turkey breast
- 3/4 cup water
First of all combine onion, garlic, and oil in a 2 quart glass measure.
And then cover and microwave at high 3 minutes or until onion is tender, stirring every minute.
Next is to add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Ready to serve for 6 cups ..enjoy the turkey leftover !
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