This leftover turkey chili became my family's favorite way to reinvent roast poultry after Thanksgiving. I first made this pot on a chilly November evening when I had a pile of shredded turkey in the fridge and a craving for something smoky and comforting. The blend of spices — a little cocoa, smoked paprika, and a touch of brown sugar — balances the acidity of tomatoes and the savory depth of beef stock so well that even turkey skeptics asked for seconds. The texture is chunky yet silky, with tender turkey, soft peppers and onions, and creamy beans. It’s a dish that warms the kitchen and makes everyone gather around the stove.

I love this recipe because it transforms leftovers into something intentionally flavorful instead of making do. It’s forgiving, scalable, and stores beautifully, which means the pot you make tonight can feed lunches and dinners for days. I typically cook this in my 6-quart Dutch oven to develop fond on the bottom, deglaze with stock, and then simmer low and slow for at least 30 minutes so the spices marry. The result is a bowl that tastes like it simmered all afternoon even when you start with cold turkey from the fridge.

Ingredients

• Butter: 3 tablespoons unsalted butter — use real butter for flavor and browning; it helps sautée the aromatics and carry the spices. Substitute clarified butter or neutral oil if avoiding dairy.
• Bell Pepper: 1 red bell pepper, diced (about 1 heaping cup) — choose a firm, glossy pepper with no soft spots for the best texture after simmering.
• Red Onion: 1 medium red onion, diced (about 1 1/2 cups) — its sweetness deepens during cooking and balances the chili’s acidity.
• Garlic: 3 cloves, minced (about 1 tablespoon) — smash then mince for the most garlic aroma; add late in the sauté to avoid bitterness.
• Spice Blend: 2 tablespoons chili powder, 2 teaspoons light or dark brown sugar (packed), 1 tablespoon unsweetened cocoa powder, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons ground cumin, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper — these create the signature smoky, slightly sweet backbone.
• Cooked Turkey: 1 pound shredded cooked turkey (about 4 cups) — use dark or white meat, or a mix; shredded cold turkey works great.
• Stock: 2 cups beef, chicken, or turkey stock — my preference is beef for depth, but chicken or turkey stock keeps it lighter.
• Diced Tomatoes: 28 ounces canned fire-roasted diced tomatoes, undrained — fire-roasted adds smoky char notes; regular diced tomatoes are an acceptable substitute.
• Tomato Paste: 1/4 cup tomato paste — imparts body and a concentrated tomato flavor; toast it briefly in the pot for extra depth.
• Beans: 1 can (14 ounces) black beans, rinsed and drained, and 1 can (14 ounces) dark red kidney beans, rinsed and drained — provide creaminess and protein.
• Fire-Roasted Chiles: 1 can (4 ounces) fire-roasted chiles — add smoky heat; drain if you want a milder bowl.
• Toppings: Sour cream, crushed corn chips, diced avocado, shredded cheese, chopped cilantro, and lime wedges for finishing.

Instructions

Prepare the Pot and Aromatics: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 3 tablespoons unsalted butter. Once melted and foaming slightly, add the diced red onion and red bell pepper. Cook, stirring frequently, until the onion is translucent and the pepper has softened, about 5 minutes. You want softened edges and a touch of color for better flavor development. Add Garlic and Turkey: Add 3 cloves minced garlic and cook just until fragrant, roughly 30 seconds to 1 minute — avoid burning the garlic. Immediately add 1 pound shredded cooked turkey and stir to combine, using the residual heat to warm the meat without drying it. Bloom the Spices: Sprinkle in 2 tablespoons chili powder, 2 teaspoons packed brown sugar, 1 tablespoon unsweetened cocoa powder, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons ground cumin, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon cayenne. Stir constantly for 1 to 2 minutes so the spices toast slightly and coat the turkey; this step unlocks aromatic oils and deepens flavor. Deglaze and Simmer: Pour in 2 cups stock to deglaze the pot, scraping up any browned bits on the bottom with a wooden spoon. Add one 28-ounce can fire-roasted diced tomatoes (undrained), 1/4 cup tomato paste, the rinsed black beans and kidney beans, and the 4-ounce can fire-roasted chiles. Bring to a gentle boil, then reduce heat to a low simmer. Develop the Flavors: Simmer uncovered for at least 30 minutes, stirring occasionally. Simmering allows the liquid to reduce slightly and the spices to meld. If the chili becomes too thick, add up to 1/2 cup extra stock or water. Taste and adjust salt and heat toward the end; a little acidity from a splash of lime or a teaspoon of vinegar can brighten the bowl. Finish and Serve: Once the chili has thickened and the flavors are blended, remove from heat. Serve in warmed bowls and offer toppings like sour cream, crushed corn chips, diced avocado, shredded cheese, cilantro, and lime wedges. Leftovers deepen in flavor overnight.

Storage Tips

Cool leftover chili to room temperature within two hours, then transfer to shallow airtight containers and refrigerate for up to 3–4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags with excess air removed; the chili will keep well for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring occasionally; add a splash of stock if the turkey has absorbed too much liquid. Reheated chili benefits from a minute or two of fresh brightness — a squeeze of lime or a handful of chopped cilantro revives the flavors.

Ingredient Substitutions

If you don’t have fire-roasted tomatoes, use a high-quality diced tomato and add 1/2 teaspoon smoked paprika or a small chipotle in adobo for smokiness. Swap turkey for shredded rotisserie chicken (1 pound) or 1 pound ground turkey — if using ground, brown it first and drain excess fat. Use vegetable stock to make a lighter, poultry-free base, and replace butter with 2 tablespoons neutral oil for a dairy-free version. For a lower-sodium option, use low-sodium stock and rinse the canned beans thoroughly.

Serving Suggestions

Serve bowls with a variety of toppings so guests can customize: tangy sour cream or Greek yogurt, diced avocado, pickled jalapeños, shredded sharp cheddar, chopped green onions, and crushed corn chips add contrast. Pair with warm cornbread, soft flour tortillas, or a crisp green salad for balance. For an easy weeknight dinner, ladle chili over baked sweet potatoes or serve alongside oven-roasted Brussels sprouts for seasonal comfort.

Cultural Background

Chili has deep roots in American comfort food traditions, especially in the Southwest where versions emphasize chiles and slow cooking. This turkey-based version is an example of how regional dishes adapt to practicality: transforming leftover roasted meat into a new, richly spiced one-pot meal. Adding cocoa powder nods to mole-like influences where chocolate or cocoa balances chiles and tomatoes, while fire-roasted tomatoes echo the charred flavors valued in southwestern and Tex-Mex cooking.

Seasonal Adaptations

In winter, keep this recipe as written for a full-bodied, warming pot. In spring or summer, lighten it with canned tomatoes with green chilies, swap black beans for white beans, and serve chilled corn salsa on top. For holiday leftovers, incorporate chopped roasted root vegetables or swap in cranberry chutney as an acidic garnish for a festive twist. Adjust the cayenne and chilies by season: milder in summer, bolder in winter.

Meal Prep Tips

Make a double batch and freeze in single-serving containers for easy lunches. Assemble the cooked base (turkey, tomatoes, stock, spices) and cool completely before portioning. Keep crunchy toppings separate in small bags and refrigerate until ready to serve. For grab-and-go lunches, warm a portion, top with cheese and crushed chips, and pack avocado on the side to add fresh before eating.

Whether you’re turning holiday leftovers into midweek magic or intentionally cooking extra turkey to make this pot, this recipe rewards patience and layering of flavors. Share it with friends, freeze portions for busy nights, and use toppings to keep every bowl interesting — it’s comfort food that’s as practical as it is delicious.