A thick, hearty , and easy Turkey Chili that’s perfect for using up leftover Thanksgiving turkey! Today’s recipe is similar to (and even easier than) my best chili recipe. Made with leftover shredded turkey, this chili has an incredible flavor (special thanks to a key ingredient) and can be on your table in under an hour!
Leftover Turkey Chili
Each year after Thanksgiving I try to share a simple recipe that you can make to use up some of your leftover turkey. You know, something other than cold turkey sandwiches.
Last year I shared my Turkey Pot Pie (if you haven’t tried that yet, you need to!) and the year before that was my Turkey chowder. This year I’m sharing something new: an easy Turkey Chili Recipe!
There’s minimal prep-work involved (dice your onion & pepper, mince your garlic) and the hardest part of this whole recipe is letting it simmer for 30 minutes. This turkey chili has an incredible, complex flavor, thanks in part to one important ingredient that may seem a bit unusual to you…
Why Add Cocoa Powder to Chili
I use a pinch of cocoa powder in my turkey chili. This isn’t my invention (chocolate and chilis have been paired together for centuries) but it’s one I’ve grown very attached to.
Cocoa powder adds extra dimension to our chili and enhances the existing flavors. It adds body and a subtle depth of flavor. The bitterness of the cocoa also works to balance the acidity from the tomatoes.
What it doesn’t do is make your turkey chili taste like a pot of turkey brownies, I promise. While you will get an initial whiff of warm chocolate when you first add it to your pot, the distinct chocolate flavor will dissipate and there will be no lingering chocolate taste.
What Goes With Chili?
Turkey chili works just fine as a complete stand-alone meal. However, I often like to serve mine with a side of Buttermilk Cornbread or biscuits. If you have any leftover roasted sweet potatoes I think you’ll find that the flavors of the chili pair nicely with them, too!
Enjoy!
More Hearty Recipes You Might Enjoy!
Turkey Chili
Ingredients
- 3 Tablespoons butter
- 1 red pepper diced (about 1 heaping cup) 155g
- 1 red onion diced (about 1 ½ cups) 180g
- 3 cloves garlic minced (about 1 Tablespoon)
- 2 Tablespoon chili powder*
- 2 teaspoons brown sugar packed
- 1 Tablespoon unsweetened cocoa powder**
- 1 ½ teaspoons smoked paprika
- 11/2 teaspoons cumin
- 3/4 teaspoon salt
- 1/2 teaspoons ground black pepper
- 1/8 teaspoon cayenne pepper***
- 4 cups/1 lb cups cooked shredded turkey meat (450g)
- 2 cups beef, chicken, or turkey stock my preference is beef (475ml)
- 28 oz canned fire roasted diced tomatoes, undrained if you can't find fire roasted, regular diced tomatoes will work instead (795g)
- ¼ cup tomato paste 66g
- 1 14 oz can black beans rinsed and drained (397g)
- 1 14 oz can dark red kidney beans rinsed and drained (397g)
- 1 4 oz can fire roasted chilis 113g
- Your favorite toppings: Sour cream, broken corn chips, diced avocado, shredded cheese, etc.
Instructions
- Melt butter over medium/high heat in a large pot (I like to use a Dutch oven) until melted.
- Add onion and peppers and cook, stirring frequently, until translucent (about 5 minutes)
- Add garlic and cook until fragrant.
- Add turkey to your pot and then add chili powder, brown sugar, cocoa powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
- turn ingredients well until turkey is covered with spices.
- Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for at least 30 minutes to allow flavors to fully develop.
- Serve, topped with sour cream, crushed corn chips, or your favorite toppings.
Notes
Nutrition
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Salma says
This chili. Add with left over turkey was so delicious. I think the addition of cocoa and brown sugar added that extra dimension. Also I didn’t have fire roasted tomatoes so I added some salsa. Hubby and I couldn’t stop eating it. I think this will be our once-a-week, maybe with chicken next time. Thank you.
Sheila Rosenberg says
I doubled this and it taste so yummy
Going to freeze for a cold night
Used 4 14.5 ozs fire roasted cans of tomatoes
Spicy 🌶 love with sour cream and cilantro and Fritos
Sam says
I am so glad you enjoyed it so much, Shelia! 🙂
Michelle says
Made this today, it was really good! I made it a bit spicy because my boys like everything hot! They loved it. I liked the hearty rich texture. Sometimes I find most chilis are too thin and lack a smokiness. This was perfect!!
Sam says
I’m so happy to hear everyone enjoyed, Michelle!! Thank you so much for commenting and letting me know how it turned out, I appreciate it! 🙂
Sharon says
I have made this twice, now, and we love it! It is a nice change from Beef Chili and the flavor is great. A great way to use up that extra turkey!
Sam says
I’m so glad you enjoy it so much, Sharon! 🙂
Corina Villa says
I would like to make this chilly but I’m not sure on what you mean by one can of fire roasted chiles. Is it green chiles?
Sugar Spun Run says
Hi, Corina! Yes, you want a can of green chiles. On the can it will say “fire-roasted green chiles.” I hope that you enjoy the turkey chili! 🙂
samiya jutt says
wow its my favorite dish
Sugar Spun Run says
Thank you, Samiya! I am glad that you enjoyed it! 🙂
Kristen says
Hi Sam! I don’t have leftover turkey, so I’m wondering if ground turkey would work well for this? I am really looking forward to making one of your chili recipes and this one seems a bit healthier than the traditional beef chili 🙂
Sam says
Hi Kristen! I’m sorry I’m just now seeing this comment. Yes, ground turkey would work great, add it as you would the leftover turkey, just make sure to cook until browned and crumbled. I hope you love it! 🙂
Jean says
I made this tonight. Seconds all around. This is the recipe I’ve been looking for, really really good. Complex, just spicy enough, very satisfying. I’m so glad I came upon it! Thanks, deee lish!
Sam says
I’m so happy to hear this!! Thanks for commenting, Jean!