Leftover Turkey Chili Recipe

chili topped with avocado

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. 


  • 1 tablespoon oil
  • 1 medium jalapeno pepper, seeds removed and minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, 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
  • 34 cups shredded, roasted turkey
  • 1/4 cup chopped cilantro leaves, plus more for garnish
  • 1 avocado, sliced


  1. 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.
  2. Season the vegetables with salt, pepper, cumin, coriander, and chili powder. Continue to sauté for an additional minute to toast the spices.
  3. Stir in the chicken broth, lime juice, zucchini, and shredded turkey. Simmer for 20 minutes.
  4. After 20 minutes of simmering, taste for seasoning, adjust if necessary. 
  5. Serve the chili in individual bowls topped with avocado slices and chopped cilantro.