Turkey chili can be made with leftover roast turkey or with fresh ground turkey, but the method is not the same. Leftover meat should already have been refrigerated promptly and used within 3 to 4 days; stir it in near the end and heat the chili to 165°F. Ground turkey is browned first and cooked through to 165°F before the pot simmers. This is a leftover-friendly chili, not a second leftover overview; see how long Thanksgiving leftovers last and the mains, diets and leftovers hub. Also see the Thanksgiving guide.
Start the pot, then choose your turkey
Cook onion, garlic and a chili-style mix of spices in a Dutch oven or heavy pot, then add tomatoes, beans if you use them, and broth or leftover gravy thinned with stock. If you are using ground turkey, brown it at the start and cook it to 165°F before the long simmer. If you are using leftover roast turkey, let the chili base simmer until the flavors come together, then stir in diced or shredded turkey and return the pot to a simmer until the leftovers are hot, 165°F in the center.
A little leftover cranberry sauce or a pinch of cocoa is optional and should stay in the background. Taste for salt after the tomatoes reduce. Related: the USDA leftovers guide.
Cool chili in shallow containers and refrigerate within 2 hours. Use it in 3 to 4 days, or freeze it. Reheat to 165°F. If you started with leftover turkey that was already several days old, eat the chili sooner rather than treating it as a brand-new leftover clock. Offer toppings such as chopped onion or a squeeze of lime at the table, not a pile of perishable dairy left out for hours.
Bean-free chili works if you prefer it; just keep enough tomato and broth so the meat is saucy. A wide pot helps leftovers heat evenly. Do not leave the chili in the danger zone while you wait for guests; keep it bubbling gently or chill it and reheat later.
Frequently asked questions
Can I use leftover roast turkey instead of ground turkey?
Yes. Build the chili base first, then add the leftover turkey near the end and heat it to 165°F.
Does ground turkey need a different method?
Yes. Brown it at the start and cook it to 165°F before the pot simmers, because it is raw when it goes in.
How long does turkey chili keep?
Refrigerate it within 2 hours and use it in 3 to 4 days, or freeze it. Reheat to 165°F.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure broth and tomatoes as the chili comes together.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh leftover turkey or ground turkey so you can scale the pot.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Confirm ground turkey and reheated chili reach 165°F.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you roasted the turkey that later becomes chili.
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