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This Crock Pot Turkey Chili is a lifesaver when you want a hands-off meal that uses up leftover turkey and fills your kitchen with the most comforting aromas. After big holiday feasts it is always my go-to because the flavors come together effortlessly in the slow cooker and just get better as they simmer away. The result is a hearty but not heavy chili that hits the spot every time.
I started making this after a Thanksgiving where I desperately needed something different from the usual leftover turkey sandwiches. It ended up becoming a family favorite and now my kids look forward to chili night just as much as the holiday itself.
Ingredients
- Cooked turkey leftovers: Choose white or dark meat and be sure to pick out any bones or skin for best texture. Pulse in a food processor for even chunks.
- Red kidney beans: Dried beans make for rich flavor but canned beans are a great shortcut if time is tight. Look for vibrant glossy beans without shriveling.
- Chopped tomatoes with chiles: Adds brightness and a mild kick. Choose fire roasted for extra depth if you like.
- Tomato sauce: Rounds out the base with body and subtle sweetness. Go for canned tomato sauce that lists only tomatoes and salt as ingredients.
- Chopped tomatoes: For added texture and a juicy bite. Use ripe firm tomatoes in season or quality diced canned tomatoes.
- Yellow onion: Sweetness balances out the savory notes in the chili. Firm onions with papery skins are freshest.
- Green bell pepper: Brings crunch and a gentle earthiness. Choose a pepper that is glossy and heavy for its size.
- Celery: Adds aroma and a vegetable layer. Crisp stalks with bright color signal peak freshness.
- Garlic: Essential for savory backbone. Fresh plump cloves yield the best results.
- Bay leaves: Deliver a subtle herbal note as they slowly infuse. Use whole leaves and remember to remove before serving.
- Creole seasoning: Infuses the chili with complex flavor. A blend with paprika and herbs is best.
- Mexene chili powder seasoning: Creates a chili with vivid color and a Texas edge. If you do not have Mexene use a fresh fragrant chili powder and a pinch of cumin.
- Salt and pepper: Only add at the end to taste so you do not over season
Instructions
- Prep the Turkey:
- Pulse cooked turkey in a food processor until the pieces are in small even chunks. This creates even texture and lets the turkey soak up more flavor. If you do not have a processor just chop it by hand as finely as possible.
- Chop the Vegetables:
- Dice onion celery and green bell pepper into even pieces so they cook evenly and melt into the chili. Mince the garlic nice and fine to make sure it distributes throughout the pot.
- Layer Ingredients in the Slow Cooker:
- Add processed turkey beans tomatoes tomato sauce vegetables garlic bay leaves creole seasoning and chili powder to the crock pot. Do not add the salt and pepper yet. Stir so all ingredients are evenly combined but do not over mix or your beans may break down too much.
- Slow Cook:
- Cover and set slow cooker to high for four to six hours or low for six to eight hours. Let it cook untouched except to check for doneness in the last half hour. The chili is ready when the vegetables are tender and flavors have melded.
- Season to Taste and Finish:
- Remove bay leaves before serving. Taste for salt and pepper and add a little at a time until it tastes just right. If the tomatoes taste too acidic add a small spoonful of sugar or a diced carrot and let it cook a bit longer.
- Serve:
- Ladle chili into bowls and offer toppings like sour cream sliced avocado fresh cilantro shredded cheese or crunchy corn chips so everyone can build their own perfect bowl.
My favorite part of this recipe is the way leftover turkey soaks up the spices and tang of the tomatoes as it simmers. There is something extra meaningful about turning bits of a holiday meal into a nourishing new dish that everyone gathers for with just as much anticipation.
Storage Tips
This chili tastes even better the next day and keeps well in the fridge for up to five days in an airtight container. To freeze portion chili into freezer safe containers label and date and it is ready for six months. Thaw overnight in the refrigerator and warm on the stovetop before serving.
Ingredient Substitutions
If you are short on turkey cooked chicken works just as well. Beans can easily swap for canned kidney beans just rinse before adding. No Mexene chili powder just mix regular chili powder with cumin and a touch of garlic powder for the same vibe.
Serving Suggestions
Set out a topping bar with bowls of chopped onion sour cream grated cheese fresh lime wedges corn chips and avocado. Serve over baked sweet potatoes or with a side of warm cornbread for a Southern touch.
Cultural Context
Chili is a classic American comfort dish with roots in Mexican and Texan cuisine. Swapping in turkey is a smart way families have stretched leftovers since the days of home economics classes and church suppers.
Seasonal Adaptations
Use sweet red peppers or butternut squash when bell peppers are out of season. Add extra chili powder if you want more warmth in the winter. Top with fresh tomatoes and cilantro for a bright summer twist. Do not be afraid to improvise with seasonings based on what you have. Chili thickens as it sits so add a splash of broth or water when reheating if you like it soupier. Taste and season right before serving since flavors deepen over time.
Success Stories
One Thanksgiving when we had way more turkey than mashed potatoes everyone begged not for soup or sandwiches but for a deep bowl of chili with all the toppings lined up on the kitchen counter. Even my cousin who claims not to like turkey went back for seconds.
Freezer Meal Conversion
Scoop cooled chili into freezer bags flatten and lay them flat on the freezer shelf. When you are ready to eat thaw in the fridge or run under cool water to loosen then tip into a pot and gently heat until bubbling.
This recipe is perfect for transforming extra turkey into something crave-worthy and comforting. Try it next time you need a cozy meal everyone will love.
Common Recipe Questions
- → Can I use chicken instead of turkey?
Absolutely! Cooked chicken works well. Just shred it and add to your slow cooker as you would turkey.
- → Are canned beans suitable for this dish?
Yes, canned red kidney beans can substitute dry beans. Drain and rinse before adding, and reduce cooking time if using canned.
- → How spicy is the final dish?
The heat level is mild, but you can kick it up with extra chili powder, hot sauce, or even fresh chiles if you prefer it spicier.
- → How should I store leftovers?
After cooling, keep in an airtight container in the fridge up to 5 days or freeze up to 6 months for later enjoyment.
- → What toppings go well with this chili?
Popular options include shredded cheese, sour cream, chopped cilantro, avocado slices, and corn chips.
- → Can I prepare this dish without a food processor?
You can simply chop the turkey into small pieces by hand if a food processor isn't available.