Make the most of Thanksgiving extras (or a rotisserie chicken!) with a family favorite recipe Leftover turkey chili for 30 minutes complete with your favorite fixins. Make sure no leftovers go to waste the best recipes left over from the holidays.
It’s that time of year again! It’s time to trade your skinny jeans for stretchy pants and let go Thanksgiving holiday START. Of course, Thanksgiving is synonymous with Thanksgiving leftoversand I have dozens (literally dozens!) of recipes to make the most of a fridge full of leftover turkey, mashed potatoes, stuffing, and even leftover cranberry sauce.
The star of the Thanksgiving show is first with a quick and hearty turkey chili recipe complete with sour cream, shredded cheddar cheese, tea and even black olives.
All you need is 30 minutes to go from last night’s leftovers to today’s reinvented meal. Best of all, you can serve this leftover turkey chili on top of… wait for it… leftovers mashed. Win and win!
Key Ingredients You’ll Need
- Garlic: Use fresh garlic for best flavor and mince it finely for even distribution.
- Onion: Yellow or white onions work well, but you can also use red onions for a milder flavor.
- Green pepper: Feel free to use red or yellow peppers for variety.
- Tomato paste: It helps thicken the chili and intensifies the tomato flavor.
- ground cumin: It brings a warm, earthy and slightly nutty flavor to the dish.
- Chili Powder: Adds warmth and depth to flavor. Feel free to increase or decrease depending on your preference. of spices.
- Pinto Beans in Chili Sauce: These are my favorite beans because they bring an aromatic and spicy taste to the dish. However, if you can’t find chili-infused beans, regular pinto beans workalso.
- Beans: I recommend rinsing the beans to remove excess sodium and starch.
- Crushed tomatoes: It forms the base of the chili, providing a robust tomato flavor.
- Light brown sugar: It balances the acidity of the tomatoes and improves the overall flavor. Feel free to adjust the amount to your preference. of taste.
- The rest of the turkey: I recommend shredding or cutting the turkey into small pieces for even distribution.
Chili toppings
Toppings turn a humble bowl of chili into a customizable flavor adventure. Here’s a rundown of some must-try toppings to enhance your leftover turkey chili experience:
- Cream – adds a cool, creamy element that complements the chili’s heat
- Avocado – adds a buttery richness that pairs perfectly with the salty notes
- Shredded cheese – cheddar, Monterey Jack or a blend – choose for an extra layer of indulgence
- Bake cut into slices – sprinkle generously for an explosion of color and flavor
- Black olives – introduce a salty and savory element, adding depth to every spoonful
- Tortilla chips – crumble on top for added texture and crunch
- The linden tree – squeeze in a squeeze of lime for a tangy, tangy twist
How to make turkey chili
- Saute the aromatics. In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic, diced onion, and diced peppers and cook, stirring often, until the vegetables are tender, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
- Add the remaining ingredients. Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes, and brown sugar to the pot, stirring to combine. Add the ground turkey, reduce the heat to low, and cook, stirring occasionally, until heated through, about 10 minutes.
- Serve it hot and let everyone customize with their favorite toppings.
What to serve with it
This hearty chili pairs perfectly with my favorite pan cornbread or homemade buns. Whether you’re enjoying a cozy meal at home or hosting a game-day gathering, add these easy sides to complete your celebration:
Storage and freezing
- In the fridge: This turkey chili will stay fresh in the refrigerator for about a week. Once the chili has cooled completely, transfer it to an airtight container. Do not add toppings yet. When you’re ready to eat it again, simply reheat it on the stove or in the microwave using a microwave-safe bowl. Add your favorite toppings just before serving.
- In the freezer: Chili is a fantastic freezer-friendly meal! Follow the same steps as refrigerating, but instead of keeping it in the fridge, put it in freezer up to 3 months. To reheat, thaw chili overnight in the refrigerator and then reheat on the stovetop or in the microwave.
Common questions
Yes, you can skip the beans or use alternative proteins for a bean-free version. Note that leaving the beans in may require adjusting the amount of liquids so the chili isn’t too soupy.
Brown sugar is added to the chili to balance the acidity of the tomatoes, providing a nuanced and rounded flavor.
You can use a variety of protein alternatives besides leftover turkey in your chili. Ground turkey, ground chicken, lean beef, rotisserie chicken, or even plant-based alternatives like ground tofu or tempeh can all be used.
More recipes with Thanksgiving leftovers
There really is no limit to what you can do with yourself Thanksgiving leftovers! Search the fridge for all my favorite ways to repurpose mashed potatoes, turkey, stuffing and more.
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Add the olive oil to a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the minced garlic, diced onion, and diced peppers and cook, stirring often, until the vegetables are tender, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
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Add the ground cumin, chili powder, pinto beans (with chili sauce), kidney beans, crushed tomatoes, and brown sugar to the pot, stirring to combine. Add the ground turkey, reduce the heat to low, and cook, stirring occasionally, until heated through, about 10 minutes.
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Serve the chili topped with sour cream, avocado, cheddar cheese and green tea.
- Refrigerate: This turkey chili will stay fresh in the refrigerator for about a week. After the chili has cooled completely, transfer it to an airtight container. Do not add toppings yet. When you’re ready to eat it again, just reheat it on the stove or in the microwave using a microwave-safe bowl. Add your favorite toppings just before serving.
- In the Freezer: Chili is a fantastic freezer meal! Follow the same steps as refrigerating, but instead of refrigerating it, place it in the freezer for up to 3 months. To reheat, thaw chili overnight in the refrigerator and then reheat on the stovetop or in the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Calories: 133kcal, Carbohydrates: 7Mr, Protein: 11Mr, Fat: 6Mr, Saturated fats: 1Mr, Cholesterol: 35mg, Sodium: 69mg, Potassium: 192mg, Sugar: 5Mr, Vitamin A: 240yl, Vitamin C: 13.4mg, Calcium: 25mg, Iron: 1.2mg
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Recipe by Kelly Senyei by Just a Taste. Please do not reprint this recipe without my permission. If you would like to feature this recipe on your website, please rewrite the recipe and link to this post as the original source.
