My thick, hearty, and easy Turkey Chili is ideal for turning leftover Thanksgiving turkey into a satisfying meal. This one-pot recipe has bold flavor (thanks to a little-known secret ingredient), requires minimal prep, and can be ready in under an hour.
Leftover Turkey Chili
After a big Thanksgiving cook-a-thon, it’s tempting to live off sandwiches for a few days. If you want something more exciting than the usual leftover routine, this turkey chili is a great way to refresh your menu. It transforms a lot of leftover turkey into a comforting, flavorful meal the whole family will enjoy.
This recipe is simple and forgiving. It uses shredded turkey (or cooked ground turkey if you don’t have leftovers), fire-roasted tomatoes for extra depth, beans for heartiness, and a balanced mix of spices. The trick ingredient—unsweetened cocoa powder—adds a subtle richness that rounds out the chili without making it taste like chocolate.
What You Need
This chili builds layers of flavor with a few key components:
- Shredded turkey. Leftover roasted turkey is perfect—shred it like you would rotisserie chicken. Outside of holiday season, 1 lb cooked ground turkey can be substituted.
- Fire-roasted tomatoes. I prefer these for a subtle smoky note, but regular diced tomatoes work if that’s what you have.
- Chili powder. A blend of ancho and regular chili powder gives a smoky, slightly sweet profile. If ancho isn’t available, plain chili powder is fine.
- Cocoa powder. The secret ingredient. Unsweetened natural or Dutch-process cocoa adds depth and balances tomato acidity without leaving a chocolate taste.
SAM’S TIP: Adjust cayenne pepper to control heat—start with a pinch and increase to taste.
This overview explains why each ingredient matters. The full, detailed recipe appears below in the recipe card.
How to Make Leftover Turkey Chili
- Cook diced peppers and onions in melted butter over medium-high heat until they soften, then add the garlic and cook until fragrant.
- Add the turkey and the spice mix, stirring until the meat is evenly coated.
- Stir in the remaining ingredients, bring to a boil, then reduce heat and simmer for at least 30 minutes so the flavors meld.
- Serve hot with your favorite toppings—sour cream, diced avocado, shredded cheese, and crushed corn chips are all excellent.
SAM’S TIP: Toppings add texture and brightness. I love avocado, sour cream, shredded cheese, and corn chips. Crisp tortilla strips are another great option.
Frequently Asked Questions
Cocoa powder deepens the chili’s flavor and adds body, helping balance the tomatoes’ acidity. It does not make the chili taste like dessert—after cooking, the chocolate note fades and leaves a richer, more rounded savory profile.
Yes. Store the chili in an airtight container and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stove.
Turkey is generally lower in saturated fat than beef, and this recipe includes two types of beans for fiber and protein. While it’s comfort food, it’s a reasonable option if you want a lighter alternative to traditional beef chili.
I like serving this chili with buttermilk cornbread, jalapeño cornbread, or homemade biscuits. Leftover dinner rolls or crescent rolls also pair nicely.
Enjoy!
Leftover Turkey Chili
A thick, hearty turkey chili that’s perfect for using up leftover Thanksgiving turkey.
Cook: 15 mins |
Simmer: 30 mins |
Total: 1 hr |
Servings: 8
Ingredients
- 3 Tablespoons butter
- 1 red pepper, diced (about 1 heaping cup / 155 g)
- 1 red onion, diced (about 1 ½ cups / 180 g)
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 Tablespoons chili powder (ancho or blend preferred)
- 2 teaspoons light or dark brown sugar, firmly packed
- 1 Tablespoon unsweetened cocoa powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper (adjust to taste)
- 4 cups (1 lb / 450 g) cooked shredded turkey
- 2 cups (475 ml) beef, chicken, or turkey stock (beef adds extra depth)
- 28 oz (795 g) canned fire-roasted diced tomatoes, undrained
- ¼ cup (66 g) tomato paste
- 1 14 oz (397 g) can black beans, rinsed and drained
- 1 14 oz (397 g) can dark red kidney beans, rinsed and drained
- 1 4 oz (113 g) can fire-roasted chilis
- Your favorite toppings: sour cream, crushed corn chips, diced avocado, shredded cheese, etc.
Instructions
- Melt butter over medium-high heat in a large pot or Dutch oven.
- Add diced onion and peppers and cook, stirring frequently, until translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds to a minute.
- Add shredded turkey, chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne. Stir until the turkey is evenly coated with spices.
- Add stock, fire-roasted diced tomatoes (with juices), tomato paste, black beans, kidney beans, and fire-roasted chilis. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow flavors to develop.
- Serve hot with sour cream, crushed corn chips, diced avocado, shredded cheese, or other favorite toppings.
Notes
Chili powder: Ancho chili powder gives a smokier, slightly sweeter flavor, but regular chili powder works fine.
Cocoa powder: Adds depth and balances acidity—does not make the chili taste like chocolate.
Cayenne pepper: The recipe uses a small amount for a subtle heat; increase to taste if you prefer it spicier.
Storing: Refrigerate in an airtight container. Fresh turkey-based chili will keep about 3–5 days depending on how old the turkey was. This chili also freezes well for up to three months.
Nutrition
Serving: 1 (1/8 of chili, without toppings) — Calories: 375 kcal; Carbohydrates: 41 g; Protein: 21 g; Fat: 14 g; Fiber: 10 g. (Nutrition is an approximation.)
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