After a big holiday, I always find myself with leftover turkey that feels a bit too precious to toss. Instead of the usual sandwiches, I started tossing it into the slow cooker with beans, spices, and a splash of tomato. It’s a way to stretch that meat into something warm, filling, and totally different from the usual post-feast leftovers.

This recipe isn’t just about saving food; it’s about making something that cooks itself while you breathe a little. The slow cooker turns the turkey into tender, flavorful bites, and the whole house fills with a smoky, spicy aroma that makes the chaos of leftovers feel like a fresh start. It’s honest, practical, and comforting, especially when you’re tired and just want something good in a bowl.

This recipe focuses on transforming leftover Thanksgiving turkey into a hearty, satisfying chili, perfect for post-holiday chaos. It’s about making something comforting without extra fuss, using the slow cooker to gently meld flavors while you recover from the feast. The idea is to turn what might seem like scraps into a new, easy family dinner—no extra trips to the store needed.

The inspiration behind this chili

This chili recipe was born out of a chilly afternoon when I realized I had a mountain of leftover turkey and no energy to cook something big. I wanted something cozy, filling, and simple enough to toss together without much fuss. The slow cooker became my best friend, slowly turning those leftovers into something new and satisfying.
It’s a dish I make whenever I want to turn holiday chaos into a comforting meal. The aroma of cumin, smoked paprika, and simmering turkey fills the house with a warm, nostalgic scent. It’s like a little reminder that even leftovers can be turned into something special with a bit of patience and good spices.
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Ingredient breakdown

Ground turkey: I prefer lean, but if you want juicier chili, go for a mix with a little dark meat. It’s less dry, and the flavor is richer when cooked slow and low.
Canned diced tomatoes: I love the brightness they add, especially if you choose fire-roasted for a smoky kick. Swap with fresh tomatoes if you’re feeling ambitious, but expect a shorter simmer.
Beans: I usually use black beans for their creamy texture and deep flavor, but kidney beans work just as well—just rinse well to avoid that weird canned taste.
Chili powder: I make my own blend, but store-bought works too. Adjust the heat by adding more cayenne if you like a spicy punch, or skip it altogether for milder flavor.
Onions and garlic: I chop these roughly—more rustic, more flavor. Sautéing them before tossing into the crockpot brings out a sweeter, caramelized note that deepens the chili’s richness.
Broth or water: I prefer chicken broth for a little extra umami, but water works fine if you’re watching sodium. Keep an ear out; if it seems too thick, add a splash more liquid during cooking.
Spices (cumin, smoked paprika): I toast these briefly in a dry pan before adding—they release a nutty aroma that makes the chili smell like a cozy kitchen. Feel free to experiment with a dash of cinnamon for a subtle warmth.

Spotlight on key ingredients

Ground turkey:

I prefer lean, but if you want juicier chili, go for a mix with a little dark meat. It’s less dry, and the flavor is richer when cooked slow and low.
Canned diced tomatoes: I love the brightness they add, especially if you choose fire-roasted for a smoky kick. Swap with fresh tomatoes if you’re feeling ambitious, but expect a shorter simmer.
Beans: I usually use black beans for their creamy texture and deep flavor, but kidney beans work just as well—just rinse well to avoid that weird canned taste.

Canned diced tomatoes:

They become soft and juicy, releasing a smoky, tangy aroma as they simmer. Watch for bubbling edges, which means perfect consistency.
Beans: During cooking, they turn tender and slightly mashable—adding a velvety texture to the chili. Keep an eye on their softness; overcooked beans lose their shape and can get mushy.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or omit cheese for a creamy, dairy-free chili that still has richness.
Low-Sodium: Swap regular broth for unsalted or homemade to control salt levels without sacrificing flavor.
Vegetarian: Replace turkey with hearty mushrooms or lentils for a plant-based version that still feels filling.
Spice Level: Adjust heat with milder paprika or add extra cayenne if you like it fiery; skip the spices altogether for milder palates.
Beans: Use chickpeas or kidney beans if you prefer a different texture or flavor; rinsing canned beans reduces that canned taste.
Fresh Tomatoes: Swap canned diced tomatoes with chopped fresh heirloom tomatoes for a brighter, slightly tangy flavor.
Herbs: Fresh cilantro or parsley can be replaced with dried herbs—just add earlier in the cooking process for more depth.

Equipment & Tools

Large slow cooker: Main cooking vessel to slowly meld flavors.
Sharp knife: Prep vegetables and turkey efficiently.
Cutting board: Safe surface for chopping ingredients.
Wooden spoon: Stir ingredients without scratching the crockpot.
Measuring cups and spoons: Accurately measure spices and liquids.
Skillet or frying pan: Brown and sauté aromatics and turkey.

Step-by-step guide to Crockpot Turkey Chili

Gather all equipment: a large slow cooker, a sharp knife, a cutting board, a wooden spoon, and measuring cups. The slow cooker is your main tool, the knife and board prep ingredients, and the spoon stirs.
Prep the aromatics: chop 1 large onion and 3 cloves of garlic roughly. Sauté in a skillet over medium heat until fragrant, about 3 minutes. This step releases sweetness and deepens flavor.
Add aromatics to the slow cooker: transfer sautéed onion and garlic into the crockpot. Pour in 4 cups of chicken broth or water. This forms the flavorful base.
Brown the turkey: in the same skillet, cook 1.5 pounds of ground turkey over medium-high heat until browned, breaking it apart with a spoon. About 5-7 minutes. If you see excess liquid, drain it to prevent a watery chili.
Transfer browned turkey to the slow cooker. Add 1 can (14.5 oz) diced tomatoes with juices, 1 can black beans drained, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of cayenne if you like heat.
Stir everything together well. Cover with lid and set to low. Cook for 6-8 hours, or on high for 3-4 hours. The aroma should fill your kitchen, spicy and smoky.
Check halfway: if it’s too thick, stir in a splash more broth or water. If it’s too thin, uncover for the last 30 minutes to let some moisture evaporate.
Finish and serve: once the chili is tender and flavors melded, turn off the heat. Let it rest for 10 minutes before serving. Garnish with chopped cilantro or shredded cheese if desired.
Check for doneness: the turkey should be tender and cooked through, beans soft, and the chili fragrant with a rich, smoky aroma. The surface should look bubbling but not boiling vigorously.
Taste and adjust seasoning: add salt, pepper, or more chili powder if needed. Serve hot, with crusty bread or over rice for a hearty meal.

Once turned off, let the chili sit for 10 minutes to settle. Taste and adjust seasoning if necessary. Serve directly from the crockpot or ladle into bowls. Garnish with fresh herbs or cheese for extra flavor.

How to Know It’s Done

Turkey is fully cooked, no pink inside, with an internal temp of 74°C (165°F).
Chili has thickened slightly, with a rich aroma and bubbling edges.
Beans are tender and incorporated, with spices evenly distributed.

Slow Cooker Turkey Chili

This hearty chili transforms leftover turkey into a comforting dish through slow cooking. Using beans, diced tomatoes, and spices, the turkey becomes tender and flavorful, with a rich, smoky aroma filling the house. The final dish has a thick, stew-like consistency with a vibrant, inviting appearance.

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Prep Time 15

Cook Time 6

Total Time 6

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

1.5 pounds ground turkey preferably lean
1 can (14.5 oz) diced tomatoes fire-roasted preferred
1 can black beans rinsed and drained
2 tablespoons chili powder adjust to taste
1 teaspoon cumin
1 teaspoon smoked paprika
1 large onion roughly chopped
3 cloves garlic roughly chopped
4 cups chicken broth or water for flavor base
optional fresh cilantro or shredded cheese for garnish

Equipment

Large slow cooker
Sharp Knife
Cutting Board
Wooden spoon
Measuring cups and spoons
Skillet or frying pan

Method

Begin by chopping the onion and garlic roughly. Sauté them in a skillet over medium heat until fragrant and slightly caramelized, about 3 minutes. The aroma should turn sweet and smoky.
Transfer the sautéed onion and garlic into your slow cooker. Pour in the chicken broth or water to create a flavorful base for the chili.
In the same skillet, cook the ground turkey over medium-high heat until it turns golden brown and is cooked through, breaking it apart with your spoon. This should take about 5-7 minutes. Drain any excess fat if necessary.
Add the browned turkey into the slow cooker. Then, stir in the diced tomatoes with their juices, rinsed black beans, chili powder, cumin, smoked paprika, and a pinch of cayenne if you like heat. Mix everything thoroughly so the spices coat the ingredients evenly.
Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During cooking, the aroma of smoky spices will fill your kitchen, and the chili will thicken slightly as the flavors meld.
Halfway through, check the chili. If it appears too thick, stir in a splash more broth or water. If it’s too thin, uncover and cook for an additional 30 minutes to help it thicken.
Once the chili is tender, with the turkey fully cooked and beans soft, turn off the slow cooker. Let it rest for about 10 minutes to allow the flavors to settle. Taste and adjust seasoning with salt or more spices if needed.
Ladle the hot chili into bowls, garnishing with chopped cilantro or shredded cheese if desired. The chili should be thick, hearty, and bursting with smoky, spicy aroma, ready to enjoy.

Pro tips for best results

BOLD SPICES: Toast your cumin and smoked paprika in a dry pan before adding to boost their aromatic oils and deepen flavor.
MEAT BROWNING: Sear the turkey in batches until golden brown to develop a richer, more complex chili base.
LAYER FLAVORS: Sauté onions and garlic until fragrant and slightly caramelized for a sweet, smoky backbone.
LIQUID CHECK: Halfway through cooking, taste and adjust with broth or water to prevent dryness or excess thickness.
GENTLE SIMMER: Keep the crockpot on low for 6-8 hours to let flavors meld without overcooking the delicate turkey.
FINISH TASTE: Before serving, stir in fresh herbs or a squeeze of lemon for brightness that cuts through richness.

Common mistakes and how to fix them

FORGOT to drain excess turkey fat → Do so to prevent greasy chili and watery texture.
DUMPED too many beans at once → Add gradually, tasting for desired thickness and flavor balance.
OVER-TORCHED the spices → Toast spices gently, then immediately add liquids to avoid bitterness.
MISSED the seasoning check → Always taste before serving, adjusting salt and spice for perfect balance.

Quick fixes and pantry swaps

When sauce is too thick, splash in a bit of water or broth and stir until smooth.
If chili is too bland, add a pinch more salt or a dash of hot sauce for instant flavor.
Splash some lemon juice when the chili feels flat—brightens the overall taste instantly.
Patch over a burnt layer by scooping out unburned chili and simmering separately with fresh spices.
Shield the crockpot from cold drafts by placing it on a heatproof surface, ensuring even cooking.

Prep, store, and reheat tips

Prep the aromatics—chop onions and garlic the night before. It firms up your flavor base and saves time in the morning.
Store cooked turkey in an airtight container in the fridge for up to 3 days. Reheat until steaming and fragrant, about 2-3 minutes in the microwave.
The chili can be made a day ahead; it tastes even better after the flavors meld overnight in the fridge. Reheat gently, stirring occasionally, until hot and bubbling.
Freeze leftovers in portions for up to 3 months. Thaw in the fridge overnight, then reheat until hot and fragrant, with a slightly thicker consistency.
Reheating perks up the spices and deepens the smoky aroma. Expect a thicker, richer chili with each reheating, so add a splash of broth or water if needed to loosen it up.

Crockpot Turkey Chili Recipe