Leftover Turkey Chili

5 from 9 votes

Leftover Turkey Chili is one of the best leftover turkey recipes! Easy to make, healthy and loaded with flavor - this is a must try! Make it in your crockpot, instant pot, or on the stove. This simple recipe is perfect for thanksgiving leftovers!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: healthy turkey recipes, leftover turkey chili, leftover turkey recipes

Servings: people

Calories: 381kcal

Author: Liz Marino

Ingredients

2 tablespoons olive oil
1 cup onion minced minced
1 tablespoon garlic minced minced
1 cup carrots chopped in small pieces
1 cup red bell peppers chopped in small pieces
3 cups cooked turkey (breast, dark, meat, etc- chopped)
40 oz canned crushed tomatoes
1 tablespoons paprika
1/4 teaspoon red pepper flakes omit for less spicy
1 teaspoon pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 15 oz can black beans rinsed + drained
2 cups frozen corn

Instructions

Crockpot Instructions:

Chop vegetables.
Heat olive oil in a pan on the stove. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent. (This step is optional, but recommended!)
Stir all of the remaining ingredients EXCEPT corn together in the crockpot until thoroughly mixed.
Cook on low for 6 hours or high for 4 hours. Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.

Instant Pot Instructions

*Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove. Note: You will need 1 cup of water in addition to the ingredients listed above to make this in the instant pot.
Chop vegetables.
Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent.
Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Add peppers, cooked turkey, crushed tomatoes, spices, beans and 1 cup of water to the pot. Do not add corn. Stir together.
Set the Instant Pot to pressure cook for 6 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
When ready to serve, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.

Stovetop Instructions:

Chop vegetables.
In a large pot on the stove, heat olive oil. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent.
Add peppers, cooked turkey, crushed tomatoes, spices and beans. Do not add corn. Stir together.
Bring chili to a low boil. Once boiling, reduce heat and cook over medium heat for 20-30 minutes on low-medium heat, stirring occasionally. You can simmer this on the stove for up to 2 hours.
Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.

Video

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