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Cozy Slow Cooker Leftover Turkey Chili: Easy 30-Min Meal

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This isn’t just another leftover turkey recipe—it’s the one that will actually get you excited about Monday’s lunch. After years of testing chili recipes and teaching cooking classes, I can tell you that this version hits every single note without the fuss.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Pinch of ground cinnamon
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • Shredded cheddar cheese (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Diced avocado (optional topping)
  • Sliced green onions (optional topping)
  • Crushed tortilla chips (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Prep your aromatics (10 minutes): Dice the onion, mince the garlic, dice the bell pepper, and mince the jalapeño. Keep them separate—the garlic goes in later so it doesn’t burn.
  2. Sauté the aromatics (5-7 minutes): Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook for about 4 minutes, stirring occasionally, until the onion turns translucent and starts to soften. Add the minced garlic and cook for another minute—just until fragrant. Don’t let the garlic brown.
  3. Bloom the spices (1 minute): In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, cayenne (if using), cinnamon, salt, and pepper. Sprinkle this over the sautéed vegetables and stir constantly for about 30 seconds until fragrant.
  4. Add the tomato paste (1 minute): Stir in the tomato paste and cook for another 30 seconds. It’ll darken slightly and start sticking to the pan—that’s good.
  5. Deglaze the pan (1 minute): Pour in about 1/4 cup of the chicken broth and scrape up any browned bits from the bottom of the skillet. Pour this mixture into your slow cooker.
  6. Assemble in the slow cooker (5 minutes): Add the shredded turkey, fire-roasted tomatoes, black beans, pinto beans, and remaining chicken broth to the slow cooker. Stir everything together until the spices are evenly distributed.
  7. Cook low and slow: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chili is ready when it’s bubbling around the edges and the flavors have melded together.
  8. Taste and adjust (2 minutes): Before serving, taste the chili and adjust the seasoning. Add another pinch of salt and a squeeze of lime juice to brighten it up. If it’s too thick, stir in a little more broth. If it’s too thin, let it cook uncovered for another 15-20 minutes to reduce.
  9. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t skip sautéing the aromatics—it builds a flavor foundation. Bloom your spices in hot oil to release their essential oils. Watch your liquid ratio; start with 1 cup of broth and add more only if needed. Let the chili rest in the slow cooker on warm for 30 minutes before serving for deeper flavor. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, leftover turkey chili, easy chili recipe, turkey chili, cozy chili, game day chili, Thanksgiving leftovers

Find it online: https://forkifyfun.com/cozy-slow-cooker-leftover-turkey-chili-easy-30-min-meal/