Print

Crowd-Pleasing Slow Cooker Leftover Turkey Chili (Easy, Best Recipe)

slow cooker leftover turkey chili - featured image
Print Recipe

This effortless slow cooker chili uses leftover turkey and pantry staples for a deeply satisfying, crowd-pleasing meal. No browning or sautéing required—just dump, stir, and let the slow cooker work its magic.

Ingredients

Scale
  • 4 cups (600g) leftover cooked turkey, shredded or diced
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tablespoon brown sugar (optional)
  • For serving: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, lime wedges, tortilla chips

Instructions

  1. Prep your turkey: If your leftover turkey is whole or in large pieces, shred or dice it into bite-sized chunks. Aim for about 4 cups total.
  2. Dice the onion: Peel and chop your onion into small, even pieces.
  3. Mince the garlic: Smash each clove with the flat side of your knife, then chop finely.
  4. Combine everything in the slow cooker: Add the turkey, diced onion, minced garlic, fire-roasted tomatoes (with their juices), tomato sauce, drained kidney beans, drained black beans, diced green chiles, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, and chicken broth. Stir everything together until the spices are evenly distributed.
  5. Add the optional brown sugar: If your tomatoes taste particularly acidic, stir in the brown sugar now.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I prefer LOW for the full 8 hours.
  7. Check seasoning halfway: About 4 hours in (or 2 hours on HIGH), give it a stir and taste. Adjust salt, spice, or acidity as needed.
  8. Thicken if needed: If the chili seems too thin after cooking, mash some of the beans against the side of the slow cooker with a fork. Alternatively, remove the lid for the last 30 minutes to let some moisture evaporate.
  9. Let it rest: Once cooked, turn off the slow cooker and let the chili sit for 10-15 minutes before serving.
  10. Serve and garnish: Ladle into bowls and top with your favorite fixings.

Notes

This chili improves overnight; make it a day ahead for best flavor. For a vegetarian version, swap turkey for 2 cans of pinto beans or a bag of frozen corn. For a thicker chili, mash some beans against the side of the slow cooker. For a spicier version, add 1-2 minced chipotle peppers in adobo sauce.

Nutrition

Keywords: slow cooker turkey chili, leftover turkey chili, easy chili recipe, crowd-pleasing chili, turkey chili, slow cooker chili

Find it online: https://cooksyla.com/crowd-pleasing-slow-cooker-leftover-turkey-chili-easy-best-recipe/