Leftover Turkey Chili (With Smoked Turkey Leftovers)
on Jan 06, 2025
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This Leftover Turkey Chili takes that extra smoked turkey from your holiday feast and transforms it into a hearty, flavor-packed chili that will have everyone coming back for seconds. Thanksgiving leftovers don’t have to be boring! Whether you’re tired of turkey sandwiches or just craving something warm and comforting, this chili is the perfect way to repurpose leftovers into something awesome and delicious! It’s easy to make, loaded with tons of smoky flavors, and has a secret ingredient that makes it unforgettable.
This recipe is an adaptation of my award-winning smoked brisket chili, which has been a hit at chili competitions. While the brisket version is a smoky masterpiece, this turkey version brings the same bold flavors with a lighter twist, perfect for using up that smoked turkey that you have way too much of! And yes, the secret ingredient—instant coffee—adds a rich depth that takes this chili to the next level!
Table of Contents
- 🤤 You Gotta Try This Award Winning Chili
- 🗒️ Ingredients for Turkey Chili
- 👨🍳 How to Make Leftover Turkey Chili
- 😉 Pro Tips for Award-Winning Turkey Chili
- 🤔 Substitutions and Variations
- 🥡 Storing and Reheating Leftover Turkey Chili
- ❓ Frequently Asked Questions
- 🦃 Turkey Recipes for Your Chili
- 🍗 Gobble Gobble up This Leftover Turkey Chili
- CONNECT WITH A LICENSE TO GRILL!
- Turkey Chili (With Leftover Smoked Turkey) Recipe
🤤 You Gotta Try This Award Winning Chili
- The Ultimate Leftover Makeover: This recipe transforms plain smoked turkey leftovers into a bold, flavorful chili that feels like an entirely new meal.
- Award-Winning Flavor: Inspired by my competition-winning smoked brisket chili, this version delivers the same rich, hearty vibes with a lighter, turkey-focused twist.
- Secret Ingredient Magic: The instant coffee adds a deep, robust flavor that takes this chili from good to unforgettable.
- Quick, Easy, and Versatile: Ready in under an hour (or simmer it longer for even more condensed flavor), this chili is perfect for busy weeknights and feeding a hungry crowd.
- Endlessly Customizable: Top it with shredded cheese, sour cream, avocado, jalapeños, or tortilla chips to make it your own—this chili plays well with all your favorite toppings.
🗒️ Ingredients for Turkey Chili
- Leftover Turkey: Use up the leftover smoked turkey from your Thanksgiving feast!
- Kidney Beans: A hearty addition that makes the chili filling.
- White Onion: Provides a savory base flavor and slight sweetness.
- Green Bell Pepper: Adds a mild sweetness and a pop of fresh flavor.
- Garlic: Infuses the chili with bold, aromatic goodness.
- Chicken Stock: Creates a rich, flavorful broth to tie everything together.
- Diced Tomatoes: The foundation of the chili’s tangy, tomato-rich base.
- Chili Powder: Brings smoky, spicy warmth and depth.
- Paprika: Adds a subtle sweetness and a smoky undertone.
- Cumin: Provides an earthy, warm flavor that’s essential to chili.
- Thyme: Adds a light, earthy note that enhances the savory flavors.
- Oregano: Contributes a slightly minty, herbal balance to the spices.
- Kosher Salt: Enhances all the flavors and ties them together.
- Instant Coffee: The secret ingredient that adds a bold, smoky depth to the chili.
👨🍳 How to Make Leftover Turkey Chili
- In a large Dutch oven over medium heat, add the diced onion and green bell pepper and saute. Then add the minced garlic and cook until fragrant.
- Add in the beans, tomatoes, chicken stock, seasonings, and instant coffee. Stir well to combine.
- Lastly, add in the chopped leftover smoked turkey. Bring the chili to a simmer. Serve with your favorite chili toppings!
😉 Pro Tips for Award-Winning Turkey Chili
- Don’t Skip the Coffee: The instant coffee might seem unusual, but it’s the secret to adding a rich, smoky depth that elevates the chili to first-place cookoff status!
- Sauté First for Flavor: Sauté the onion, bell pepper, and garlic first to bring out their natural sweetness and build a flavorful base for your chili.
- Use Leftover Turkey Wisely: Chop the turkey into bite-sized pieces so that you don’t have awkwardly large pieces in the chili.
- Simmer for Flavor: Let the chili simmer for at least 30 minutes, or longer if you have time. The flavors deepen and meld together beautifully over time.
- Customize the Heat: Adjust the chili powder or add cayenne powder if you like your chili with an extra kick.
- Make It Ahead: Chili tastes even better the next day as the flavors have more time to develop, so don’t hesitate to make it in advance and heat it up again the next day!
🤔 Substitutions and Variations
- Add Jalapeños: For an extra kick, dice up a jalapeño or two and sauté them with the onion and bell pepper. Perfect for that spicy kick!
- No Instant Coffee: No problem! If you don’t have instant coffee, add some brewed coffee or espresso. You may need to reduce the amount of stock used to account for the additional liquid. Or use decaf instant coffee if you are not a fan of caffeine.
- Swap in Ground Turkey: If you don’t have leftover turkey, ground turkey works great as a lean, flavorful alternative. Brown it before adding it to the chili.
- Try Different Beans: Mix it up with black beans, pinto beans, or even a combination of beans for a unique texture and flavor profile.
- Use Smoked Turkey: If you have smoked turkey, it adds a rich, smoky flavor that pairs beautifully with the spices.
- Go Meatless: Skip the turkey entirely and add extra beans, lentils, or even diced sweet potatoes, and replace the chicken stock with vegetable stock to get a vegetarian-friendly chili.
🥡 Storing and Reheating Leftover Turkey Chili
One of the best things about turkey chili is how well it stores and reheats, making it perfect for meal prep or easy weeknight dinners. If you’re cooking ahead of time, let the chili cool completely before transferring it to an airtight container.
You can store the leftovers in the fridge for up to 4 days. Simply reheat it on the stove over medium heat or in the microwave, stirring occasionally until warmed through.
Or you can store the leftovers in the freezer. Portion it into freezer-safe containers or resealable bags. If you are using bags, lay the bags flat in the freezer so that they stack easily. Chili can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the chili in the refrigerator overnight and then reheat it on the stove over medium heat.
❓ Frequently Asked Questions
The best way is to let the chili simmer for longer. Remove the lid and let the chili simmer until it reaches the desired consistency. This will also help to intensify and concentrate the flavors of your chili.
You certainly can! Sauté the onions, bell peppers, and garlic first, then transfer everything except the turkey to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the chopped leftover turkey for the final 1 hour.
If the chili needs to be thickened, remove the lid from the slow cooker and cook on high for as long as it takes to reach the desired consistency.
Yes, you can use any of the turkey leftovers in this chili recipe.
You sure can! Skip the turkey and add more beans, lentils, or diced sweet potatoes. Use vegetable stock instead of chicken stock.
🦃 Turkey Recipes for Your Chili
🍗 Gobble Gobble up This Leftover Turkey Chili
Don’t let your turkey leftovers go to waste. Packed with tender turkey, hearty beans, smoky spices, and a “secret” ingredient (psst, it’s instant coffee!), this recipe turns post-Thanksgiving blues into a feast that’ll have everyone clucking for more. Whether you’re looking for a quick weeknight dinner, prepping meals for the week, or just want to impress with an award-worthy chili, this recipe has you covered.
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Turkey Chili (With Leftover Smoked Turkey)
Equipment
Ingredients
- 2 15oz cans kidney beans , drained and rinsed
- 1 medium white onion, diced
- 1 large green bell pepper, diced
- 6 cloves garlic, minced
- 16 ounces chicken stock
- 2 cans diced tomatoes, about 29oz total
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 teaspoon kosher salt
- 1 packet of Starbucks Via instant coffee, or similar instant coffee
- 2 pounds leftover turkey, chopped
Instructions
- Place a large Dutch oven on your stove and pre-heat to medium heat. Add the diced onion and green bell pepper and saute for about 5-8 minutes, or until the pepper is soft and the onion is translucent.
- Add in the minced garlic and cook for another 1-2 minutes until the garlic is fragrant.
- Add in the beans, tomatoes, chicken stock, and seasonings. For the ultimate flavor boost, add some instant coffee directly to the Dutch oven. I use Starbucks Via Instant Coffee powder. Stir well to combine.
- Add in the chopped leftover turkey. Bring the chili to a simmer for at least 30 minutes and up to 2 hours.
- Serve with shredded cheese, diced onions, sour cream, or any other toppings that you like!
Notes
- This chili tastes even better the next day as the flavors meld together—perfect for leftovers!
- Adjust the spice level to your taste by adding more chili powder, paprika, or diced jalapeños.
- If your chili is too thick, add a splash of chicken stock or water to reach your desired consistency.
- Instant coffee is optional but highly recommended—it adds a rich depth without making the chili taste like coffee.
- Top with your favorite chili toppings like shredded cheese, sour cream, diced onions, or avocado slices.
- Freeze leftovers in individual portions for easy reheating; thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
