Name: Leftover Turkey Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon oil; 1 medium jalapeno pepper (seeds removed and minced); 2 medium poblano peppers (chopped); 1 large onion (chopped); 4 cloves garlic (minced); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon ancho chili powder; 6 cups low-sodium chicken broth; 2 limes (juiced, plus lime wedges, for serving); 3 large zucchini (peeled and diced); 3-4 cups roasted turkey (shredded); 1/4 cup chopped cilantro leaves (plus more for garnish); 1 avocado (sliced)

Recipe

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Leftover turkey chili made with no beans and a lot of veggies. It's a light and satisfying meal you can top with all your favorite chili toppings.

This turkey chili is definitely a day-after-Thanksgiving recipe, so if you need a plan for those leftovers, this recipe is perfect!

overhead view of turkey chili in a bowl topped with avocado cubes. Half an avocado next to bowl

Turkey Chili Recipe with No Beans

I can't think of a better occasion to make this soup than the day after Thanksgiving. Most of us are already left with a pound or two of roasted turkey meat, and this chili will hit the spot without leaving you overly full.

Like my famous All Meat & Veggie Chili, this recipe is paleo-approved and will please a crowd, but there's no ground meat, tomatoes, or tomato base. It's a delicious variation with just the right amount of smoky flavor and heat.

Ingredients

Leftover turkey and zucchini bulk up this chili, while lime, garlic, onion, and poblano pepper add tons of flavor. I include jalapeños, but you can omit them to be on the safe side. Cumin and chili powder are the main seasonings, while ground coriander is optional but adds a unique flavor. And don’t forget the chicken broth, it’s a must! Feel free to add other vegetables like cubed potatoes, corn, or beans.

bowl of chicken chili, large blue pot full of chili behind the bowl

How to Make Turkey Chili

Use a large soup pot or Dutch oven to sauté the peppers, onion, and garlic until soft and fragrant. Add the seasonings and stir into the veggies to toast the spices. Stir in the chicken broth, lime juice, zucchini, and roasted turkey. Simmer for 20 minutes and serve with cilantro and sliced avocado.

When I filmed this video, I was making my Dutch Oven Chicken Chili but the process is exactly the same, just swap the chicken for your leftover Thanksgiving turkey pieces!

How to Thicken Turkey Chili

While it’s hearty, there’s not a whole lot of starch going into this chili. For a bit thicker consistency, make a slurry with 1 tablespoon of cornstarch and 3 tablespoons of water. Whisk until the mixture is smooth, and add it to the chili just before serving. Stir and simmer until thickened.

How to Freeze Leftover

To freeze turkey chili, transfer it to freezer-safe airtight containers, leaving 1 ½-inch of room from the lid. Allow it to reach room temperature before sealing the container. Freeze for up to 2 months. To reheat, allow it to defrost in the fridge overnight before heating on the stovetop or microwave.

Tip: if using a gallon-size zip bag, make sure to freeze the filled bag(s) flat on a baking sheet before stacking and storing in the freezer to prevent the chili from freezing into a solid blob and taking up unnecessary room.

More Recipes with Leftover Turkey

Use what's left from your Thanksgiving Day feast to prepare this healthy turkey stew or this cozy turkey pot pie soup. If you are craving finger food, these baked Thanksgiving leftover egg rolls are the thing to make!

Leftover Turkey Chili Recipe

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

Leftover turkey chili made with no beans and a lot of veggies. It’s a light and satisfying meal you can top with all your favorite chili toppings.

5 from 20 votes

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Ingredients

1 tablespoon oil
1 medium jalapeno pepper, seeds removed and minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 teaspoon ancho chili powder
6 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
3 large zucchini, peeled and diced
3-4 cups roasted turkey, shredded
¼ cup chopped cilantro leaves, plus more for garnish
1 avocado, sliced

Instructions

Sauté the aromatics:

In a large 6-quart Dutch oven, heat the oil over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
Season the vegetables with salt, pepper, cumin, coriander, and chili powder. Continue to sauté for an additional minute to toast the spices.

Simmer:

Stir in the chicken broth, lime juice, zucchini, and shredded turkey. Simmer for 20 minutes.
After 20 minutes of simmering, taste for seasoning, adjust if necessary.