Why you'll love it

I find myself making this quick turkey chili every year after the big Thanksgiving feast since it's really simple. You basically just add the ingredients to a pot, and let it simmer away. No heavy lifting is needed after all your energy has been expended the day before! It's an awesome alternative to making turkey sandwiches for the next week.

This leftover turkey chili has plenty of veggies and beans, so as well as keeping tummies full, it's really nourishing. You also don't need to run out to the store since it's made with pantry staples. It's great to take to work to warm you up at the office once the post-Thanksgiving blues have set in as well.

Everything you need

Olive oil - for sautéing

Onion and garlic - our tasty aromatics. I like sweet (Vidalia) onions, and it's effortless to mince the garlic with a squeeze of a garlic press.

Canned goods - fire roasted tomatoes, green chilies, black beans, and kidney beans bring a ton of flavor and are always in my pantry

Bell pepper - I chose green, but use your favorite color

Turkey - we're shredding the leftovers from my Easy Roast Turkey recipe

Chicken broth - for moisture and added flavor

Seasoning - my homemade seasoning blend uses chili powder, smoked paprika, ground cumin, and Italian seasoning. It's warm, a little smoky, and herb-forward.

Toppings for turkey chili

For an irresistible crunch, try tortilla strips or crushed up chips.

Some of my favorite fresh toppings include chopped cilantro, scallions, and avocado.

Sour cream or Greek yogurt have a great cooling effect and make it nice and creamy.

Can't have chili without cheese? Tex-Mex will work really well here.

How to make leftover turkey chili

This is an overview, and full ingredients & instructions are in the recipe card below.

Sauté the onion in the olive oil until lightly browned in a soup pot or Dutch oven. While it's cooking, chop and prep the other ingredients.

Add the remaining ingredients to the pot apart from the salt & pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes.

Give it a taste, season with salt & pepper to taste, and serve with your favorite toppings.

Substitutions and variations

If you made a Roast Chicken instead for the holidays, you can absolutely substitute leftover cooked chicken in this chili. Rotisserie chicken is another great option.

For a bit of a kick, start with 1/4 teaspoon of cayenne pepper and add more to taste.

I find that everyone's preferences for the consistency of chili varies, so feel free to add more chicken broth if you prefer more liquid.

What to serve with turkey chili

Enjoy it all by itself or with the suggested toppings. All it really needs is some cornbread or breadsticks to round it out.

I do like serving it with rice, though, just to make it even more hearty.

A fresh salad goes with just about everything. Try pairing it with my Thanksgiving Salad for creative seasonal flavors.

Leftovers and storage

This turkey chili makes excellent leftovers. Store in the fridge for 3-4 days in an airtight container, and the flavors will meld even more.

Reheat in a saucepan over a low heat, giving it the occasional stir, until warmed through. Add a splash more broth if desired. You can also microwave in small increments until hot.

Freeze any leftovers in individual portions for up to 3 months.

Leftover Turkey Chili