dinner
easy
high-protein
gluten-free
dairy-free
Leftover Turkey Chili
50 minutes total
•6 servings
•285 cal/serving
Time Breakdown
Prep Time:15 min
Cook Time:35 min
Total:50 min
Nutrition (per serving)
Calories:285
Protein:32g
Ingredients
- ✓3 cups shredded leftover turkey
- ✓1 can (15 oz) black beans, drained and rinsed
- ✓1 can (15 oz) kidney beans, drained and rinsed
- ✓1 can (14.5 oz) diced tomatoes
- ✓1 can (8 oz) tomato sauce
- ✓1 large onion, diced
- ✓3 cloves garlic, minced
- ✓1 red bell pepper, diced
- ✓2 tablespoons chili powder
- ✓1 teaspoon cumin
- ✓1/2 teaspoon smoked paprika
- ✓1/4 teaspoon cayenne pepper
- ✓2 cups low-sodium chicken broth
- ✓1 tablespoon olive oil
- ✓Salt and pepper to taste
- ✓Fresh cilantro for garnish
- ✓Greek yogurt for topping (optional)
Instructions
Leftover Turkey Chili
Instructions
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Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until softened (about 5 minutes). Add garlic and cook 1 minute more.
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Add spices: Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 30 seconds until fragrant.
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Add liquids and beans: Pour in diced tomatoes, tomato sauce, and chicken broth. Add black beans and kidney beans. Stir to combine.
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Add turkey: Fold in the shredded leftover turkey.
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Simmer: Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally.
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Season and serve: Taste and adjust seasoning with salt and pepper. Serve topped with fresh cilantro and a dollop of Greek yogurt.
Tips
- Add leftover roasted vegetables for extra nutrition
- Freezes well for up to 3 months
- Serve over brown rice or with cornbread
Chef's Tips
- • Prep all ingredients before you start cooking for a smoother experience
- • Store leftovers in airtight containers for up to 3-4 days
- • Feel free to customize ingredients based on your dietary preferences
Customer Reviews
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Recent Reviews
Donna Dixon-Johnson
Nov 29, 2025
this is the best chili