Turkey Chili (With Leftover Smoked Turkey)
Turn your Thanksgiving leftovers into something extraordinary with this Leftover Turkey Chili! Tender turkey, hearty beans, and smoky spices come together in a rich and tasty chili. The real game-changer? A secret dash of instant coffee adds a deep, bold flavor that elevates this chili to award-winning territory. Easy to make and perfect for piling high with your favorite toppings, this chili is sure to have people asking for the recipe! Be sure to have your favorite chili toppings on hand and let's dig in!
Servings: 10 servings
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
Serving: 1g | Calories: 220kcal | Carbohydrates: 9g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 648mg | Potassium: 521mg | Fiber: 2g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3mg