Amazing 1-Pot Leftover Turkey Chili

The holidays are fantastic, but man, are we tired of turkey leftovers by day three, right? Believe me, I get it! That’s why I turned my mountain of shredded meat into this incredibly satisfying, spicy, and hearty one-pot meal. This leftover turkey chili is exactly what I devised when I wanted deep, slow-simmered flavor on a busy Tuesday night. It takes those simple ingredients and transforms them into something that tastes complex—that’s the magic of real home kitchen testing! If you need delicious dinners on the table quickly, this is your answer. It’s proof that you don’t need hours to get that cozy, comforting bowl you crave.

Why This Leftover Turkey Chili Is Your New Favorite Hearty One-Pot Meal

When life is hectic, I need recipes that perform double duty, and this chili absolutely delivers. Forget about fancy cooking methods; this comes together fast using things I already have in the pantry. You get incredible flavor depth because we toast the spices right up front—that’s a non-negotiable step in my kitchen!

• It’s lightning fast: Total time is under an hour, so it’s perfect for weeknights.
• It uses common staples, so you don’t need a special grocery run.
• It’s the perfect way to use up that bird! Hello, ultimate post-Thanksgiving chili solution.

Essential Ingredients for Spicy Leftover Turkey Chili

Okay, let’s peek inside my pantry for this one. The beauty of this leftover turkey chili is that 90% of it probably already exists in your kitchen, especially if you just finished up a big holiday meal. I always pull out my trusty Dutch oven for this because it holds heat so well and helps build incredible flavor. You’ll need that shredded turkey, of course, but the real stars are the beans—make absolutely sure you rinse and drain those canned beans really well!

Here’s exactly what you need to pull together this robust dinner:

• 2 cups cooked, shredded turkey (don’t be shy!)
• 1 tablespoon olive oil
• 1 large onion, chopped finely
• 1 green bell pepper, chopped
• 2 cloves garlic, minced up small
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can crushed tomatoes (don’t drain them!)
• 1 (15 ounce) can tomato sauce
• 1 cup chicken broth (low sodium is best)
• 2 tablespoons chili powder (the backbone of the flavor!)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, trust me, you’ll want the kick)
• Salt and black pepper to taste

If you want to see how I get the rest of the flavor magic going, check out my guide for the best game day chili flavor using this one-pot method.

SAVE IT

Ingredient Notes and Substitution Tips for Leftover Turkey Chili

If you have access to leftover dark meat turkey, use it! It stays juicer and fattier, which makes the chili richer. When dealing with the spice level, cayenne is the easiest way to turn up the heat—I usually add a tiny pinch extra just to make sure it has a good bite. And listen, don’t feel guilty about using canned crushed tomatoes; that’s one shortcut I absolutely approve of. It saves so much time and still gives you that perfect, slow-simmered tomato base we look for in a great chili.

Step-by-Step Instructions to Make Leftover Turkey Chili

Alright, now for the fun part! This isn’t complicated, I promise. We build flavor in layers, which is why this leftover turkey chili tastes like it simmered all day long. Start with your biggest, heaviest pot—a Dutch oven is my go-to. Get that olive oil hot over medium heat.

First up, get those veggies happy. Toss in your chopped onion and bell pepper. You’re just looking to soften them up until they start smelling sweet, which takes about five minutes. Don’t walk away completely, but close attention isn’t required yet!

Next, we wake up those spices. Clear a little space in the middle of the pot, toss in your minced garlic—be quick here, it burns fast—and cook for just one minute until you can really smell it. Then, dump in the chili powder, cumin, oregano, and smoked paprika. Stir those spices right into the hot oil for a full minute. This toasting step is critical; it deepens the flavor right now, making the final result so much more robust, like a true spicy stew recipe.

SAVE IT

Now toss everything else in: the shredded turkey, both cans of rinsed beans, the crushed tomatoes, the tomato sauce, and that cup of broth. Give it a good, thorough stir so everything is friends. Bring it up to a gentle bubble, then I cut the heat way down low, cover it slightly ajar, and let it just whisper for at least 30 minutes. Seriously, don’t rush that simmer! That’s where all that leftover turkey really absorbs those wonderful chili notes. If you’re looking for an even easier, hands-off approach, check out my guide on a great slow cooker chili recipe.

Finally, stir in that cayenne pepper—taste it first, adjust that heat to your liking! Then add salt and pepper until it sings. That’s it, dinner is served!

Expert Tips for Perfect Leftover Turkey Chili Consistency

One thing I’ve learned from making endless batches of chili is that texture matters just as much as spice. Since we are using cooked, shredded turkey, our chili starts a little looser than one made with raw ground meat. If you want that wonderful, thick consistency—the kind that clings to your spoon—you need to use the lid strategically during the simmer.

Remember that note about simmering for 30 minutes? If, after that time, it still looks a bit watery for your liking, just pull the lid off completely for the last 10 to 15 minutes. Let that steam escape! It concentrates the sauce beautifully without overcooking the turkey.

SAVE IT

For layering flavor, because turkey is pretty mild, I sometimes sneak in a teeny splash of strong brewed coffee—just a quarter cup instead of liquid broth. It sounds odd, but coffee gives everything a deep, earthy background note that really ramps up the savory profile of a hearty one-pot meal. It’s my little secret for making it taste like it cooked all day!

Serving Suggestions for Your Hearty One-Pot Leftover Turkey Chili

You’ve made this incredible leftover turkey chili, now let’s make the serving experience fun! This is where you let everyone customize their bowl exactly how they like it. Forget boring bowls; we are bringing the toppings bar to the table!

I always start with the classics: a big dollop of cool sour cream or Greek yogurt, some sharp shredded cheddar cheese, and a good sprinkle of fresh cilantro—never skip the cilantro, it brightens everything up. For crunch, you absolutely must have some crushed tortilla chips or corn chips stirred right in.

If you have a little extra time, serving this chili alongside my rustic skillet cornbread is just unbeatable. That slightly sweet, crumbly bread is perfect for dipping and soaking up every last drop of that spicy sauce. Honestly, even a simple side salad with a light vinaigrette helps cut through the richness!

Storage and Make-Ahead Options for Leftover Turkey Chili

This recipe is truly designed for my busy life, which means storing leftovers is just as important as making the initial batch! The best news about this leftover turkey chili is that it tastes even better on day two. When it chills overnight, those spices really have a chance to settle down and marry together; the flavor deepens so much!

When you have extras, cooling the chili down completely is the most important step before you store it. Don’t put a scorching hot pot straight into the fridge, or you risk warming up everything else in there! Once it’s cooled, I usually portion it out into airtight containers. It stays perfectly good in the refrigerator for about three to four days.

But if you’re like me and doubling the batch just because you can, freezing is the way to go. I use sturdy, freezer-safe containers, making sure I leave about an inch of headspace at the top because liquids expand when they freeze. This chili freezes beautifully for up to three months. You can check out some of my best tips on how to wrap and store things properly over at my guide on freezer-friendly meals. It’s the perfect way to set yourself up for a super easy lunch next week!

SAVE IT

Frequently Asked Questions About Leftover Turkey Chili

Can I make this vegetarian if I don’t have leftover turkey?

Oh, absolutely! That’s the flexible nature of a great chili base. While this recipe sings with turkey, you can easily turn it into a fantastic meatless meal. Just skip the turkey, maybe replace it with an extra can of beans—pinto or cannellini beans work great—or add some diced sweet potatoes or mushrooms for texture. If you want a deeper dive into making a fully vegetarian version, I have a really solid best vegetarian chili recipe you should check out!

My chili tastes a bit bland. How can I balance the sodium without adding more salt?

That happens sometimes, especially if your broth was low-sodium! Instead of just dumping in more salt, try sneaking in something acidic or something umami-rich. A tablespoon of apple cider vinegar or even a small squeeze of lime juice right at the end can really brighten up the overall flavor profile. Another trick for boosting that savory depth in your spicy stew recipe without much sodium is that small amount of strong brewed coffee I mentioned—it just rounds everything out.

Is this truly a good post-Thanksgiving chili for feeding a large group?

It is the perfect post-Thanksgiving chili, honestly! Since this recipe is already designed as a hearty one-pot meal, it scales up beautifully. You can easily double or triple the ingredients when you’re working with a huge pot of leftover turkey. Just remember that if you increase the volume a lot, you’ll need to extend that simmering time just a little bit longer—maybe 45 minutes instead of 30—to ensure all those layers of flavor really get a chance to meld together properly.

How do I make this chili much spicier without destroying the flavor balance?

If you love heat, you have a couple of levers to pull! The easiest way is definitely playing with the cayenne pepper, as I suggested. But if you want a different kind of heat, try adding a finely diced jalapeño or serrano pepper along with your onion and bell pepper in Step 1. If you already have the chili simmering, stir in a teaspoon of chipotle powder instead of plain cayenne at the end—it brings smokiness along with the fire. That makes for a truly robust leftover turkey chili!

Estimated Nutritional Data for Leftover Turkey Chili

I always try to keep track of what we’re eating, but remember, I’m a home cook, not a lab! These numbers are based on the standard ingredients I used when testing this leftover turkey chili, using low-sodium broth and average-sized cans. These are just estimates to give you a good ballpark idea of what’s in your hearty bowl.

• Serving Size: 1.5 cups
• Calories: 350
• Protein: 35g
• Fat: 7g
• Carbohydrates: 40g
• Fiber: 11g
• Sodium: 650mg

If you use less salt or skip toppings like cheese, those numbers will certainly change! But honestly, the protein count here is fantastic for keeping us satisfied.

Share Your Spicy Stew Recipe Experience

Well, that’s my method for turning those humble holiday leftovers into one of the best, most comforting bowls of leftover turkey chili you can imagine! I truly hope this recipe brings some easy, flavorful warmth back to your busy weeknights.

Now I need to hear from you! Did you try this? If you made this spicy stew recipe, please take a moment to leave a star rating right below this section—it really helps other home cooks know it’s worth making. Even more, I’d love it if you dropped a comment down below telling me how you customized it.

Did you add smoked paprika? Did you sneak in that coffee I mentioned? Maybe you went totally wild with the cayenne? I live for those little tweaks that happen in real kitchens! Don’t forget, if you snap a picture of your finished bowl, share it with me over on social media and tag me so I can see your wonderful work. It’s always a joy to see my recipes out in the world. You can find tons more simple, joyful recipes over on my full recipe index!

Hearty Leftover Turkey Chili

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Transform your leftover turkey into a spicy, satisfying one-pot chili perfect for a quick weeknight meal or game day.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop Simmering
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded turkey
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, to taste)
• Salt and black pepper to taste

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
2. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
4. Add the shredded turkey, kidney beans, black beans, crushed tomatoes, tomato sauce, and chicken broth to the pot. Stir well to combine all ingredients.
5. Bring the chili to a simmer. Reduce the heat to low, cover the pot partially, and let it simmer for at least 30 minutes, stirring occasionally. This allows the flavors to blend.
6. Stir in the cayenne pepper. Taste the chili and season with salt and black pepper as needed.
7. Serve hot with your favorite toppings.

Notes

• This chili freezes well. Cool completely before transferring to freezer-safe containers.
• If you want a thicker chili, remove the lid during the last 15 minutes of simmering.
• For a richer flavor, consider adding a small amount of strong brewed coffee instead of some of the broth.
• If you are looking for simple recipes for everyday meals, this is a great option to add to your rotation, similar to what you might find with meal planning services.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 12
• Sodium: 650
• Fat: 7
• Saturated Fat: 1
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 11
• Protein: 35
• Cholesterol: 60