Slow Cooker Turkey Chili is a simple dump & go crockpot recipe that is perfect for those Thanksgiving leftovers. It’s the best comfort food recipe for fall. Don’t miss the instructions for making this in the Instant Pot/Pressure Cooker AND on the stovetop in about 30 minutes.
It may still be hot out for some of you but it’s hard to miss the changes upon us. Crisp cool breezes, shorter days, back to school, and almost every day we have been seeing the geese flying south.
For us, the cool weather marks the start of the comfort food season! Of course, any season can be a comfort food season but, it’s those meals that warm you inside and remind you of the warmth of the fireplace, home, and family.
Growing up we usually had large family get-togethers pot-luck style and undoubtedly ended up with what seemed like tons of leftovers! Mom would get creative and try to get as many meals as she could out of all of that because she refused to throw anything away!
I would always look forward to the home-cooked turkey chili she would make and after tromping home from school sometimes, very cold, wet and tired, the smell of that chili simmering in the pot as I walked into the house would instantly give me the biggest smile.
turkey chili
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You see, it didn’t really seem to matter what was happening, the way food brought us together was comfort and today, I see the same result with my family.
Mom didn’t have a slow cooker in the beginning but once she got one, this very simple recipe made life easier for everyone. A few hours before dinner, mom could literally dump all of the ingredients together in the slow cooker switch it to high and by dinner time, BOOM! Dinner was done.
As a kid and now as an adult, I always appreciated all of the hard work that would go into creating a fabulous meal for the family, however, I really appreciated and still believe that the slow cooker was and is a revolutionary invention.
I sometimes felt bad that mom spent half of her day cooking for us kids, (even though she loved to cook). Us kids were so happy when she bought her first slow cooker. Mom was able to finally spend some more valuable time with us while dinner was simply taken care of.
Let me tell you about the chili! Absolutely one of the most delicious and easiest meals to make while utilizing those delicious leftover turkey pieces. But you don’t need to wait for leftovers to make this amazing chili, there are many options at your local grocery store that can set you up for success!
To top it off, add some easy to bake cornbread on the side. I am pretty confident that this meal will become a staple in your household and contribute to some of the fond memories your family will have of being together and sharing good food, family and home.
Here are some commonly asked questions
Can I make this recipe with chicken?
Yes- of course you can make this with chicken. This recipe is great for using rotisserie chicken or leftover chicken from another recipe. If you want to use fresh chicken, just cut into bite-sized pieces & saute in a skillet until no pink remains. Then proceed with the remainder of the recipe.
What is the best way to store leftover turkey chili?
After serving, place leftover chili in an shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 4-5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. This recipe feeds our family of 5 with enough for seconds, sometimes thirds & leftovers too. This is great for those busy weeks when you don’t have a lot of time to cook. We like to make this on a Sunday & it keeps our nights simple when the week gets going.
turkey chili recipe
Can this recipe be doubled?
Yes, if you are having company over or have a super large family, you can double this recipe. However, this fill most of our large slow cooker, so only double this if you have 2 crockpots. I often have both going at the same time for this recipe & then we just freeze the second pot for another time.
Can this be made on the stovetop?
Yes, you absolutely can make this recipe on the stovetop. It’s really easy. Just dump all of the ingredients in a large stockpot & bring to a simmer over medium heat. Reduce heat to low & continue to simmer for about 20 minutes before serving.
HOW DO YOU COOK TURKEY CHILI IN THE CROCKPOT?
- Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the slow cooker.
- Cover & cook on high for 4 hours or on low for 6 hours.
Can this be made in the Instant Pot or Pressure Cooker?
Yes, you absolutely can make this recipe in your Instant Pot, pressure cooker or multi-cooker. It’s really easy. Because the pot is much smaller, you will want to cut this recipe in half. Then just dump all of the ingredients in the pot. Stir, place the lid & set on manual high pressure for 10 minutes. Once it is done cooking, slow release for 10 minutes & then quick release.
Can you freeze turkey chili?
Yes you can freeze turkey chili. Just make sure that the chili has cooled to warm. Then place in a shallow, airtight & freezer-safe container. Label with the contents & the date before placing in the freezer. I like to use a zip-top bag & then lay it flat on a cookie sheet. The cookie sheet is great just in case you have a small leak, it can catch any spills without a mess.
turkey chili crockpot
To make this recipe you will need…
- leftover turkey
- pinto beans
- black beans
- small red beans
- sliced olives
- diced tomatoes
- dried minced onions
- diced green chiles
- minced garlic
- granulated garlic
- pepper
- chili powder
- water
Products I love when making turkey chili…
This Turkey Chili recipe is so EASY and delicious – and if you’re like me, then you probably already have many of these items on hand! OR maybe you have never made chili with leftovers before, & you might be a bit nervous – but you’re going to love the how delicious this dinner is. I have made a list below of the things I absolutely can’t live without when it comes to making this awesome dinner.
- slow cooker
- Instant Pot
- stockpot
- pinto beans
- black beans
- small red beans
- sliced black olives
- diced tomatoes
- minced onions
- diced green chiles
- minced garlic
- granulated garlic
- pepper
- chili powder
- wooden spoons
- measuring cups
- measuring spoons
If you are looking for some serious comfort food – this is definitely your dish! It’s incredible!
Scroll to the bottom for the Printable Recipe
instant pot turkey chili
If you love this turkey chili recipe, you’re going to love these other delicious dinner recipes too. Please click each link below to find the easy, printable recipe!
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30 minute meal – Skillet Lasagna
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Crazy Easy Instant Pot Bacon Mac and Cheese
leftover turkey chili
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Slow Cooker Turkey Chili
Ingredients
- 4 cups leftover turkey
- 2 cans pinto beans with liquid 15 ounces each
- 2 cans black beans DRAINED & RINSED 15 ounces each
- 2 cans small red beans with liquid 15 ounces each
- 2 cans diced tomatoes with liquid 14.5 ounces each
- 2 cans diced green chiles with liquid 4 ounces each
- 1 can sliced olives 15 ounces
- 2 tbsp dried minced onions
- 1 tbsp minced garlic
- 1 tbsp granulated garlic
- 1 tbsp chili powder
- 3 tsp pepper
- 1/2 cup water
Instructions
- Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the slow cooker.
- Cover & cook on high for 4 hours or on low for 6 hours.
Notes
**Same Ingredients as the slow cooker version. Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the slow cooker.
Cover & cook on high for 4 hours or on low for 6 hours. Instant Pot-Pressure Cooker Recipe
2 cups leftover turkey
1 cans pinto beans with liquid (15 ounces )
1 can black beans DRAINED & RINSED (15 ounces)
1 can small red beans with liquid (15 ounces)
1 can diced tomatoes with liquid (14.5 ounces)
1 can diced green chiles with liquid (4 ounces)
1 can sliced olives (15 ounces)
1 tbsp dried minced onions
2 tsp minced garlic
2 tsp granulated garlic
2 tsp chili powder
1 tsp pepper
1/4 cup water Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the pressure cooker.
Stir, place the lid & set on manual high pressure for 10 minutes.
Once it is done cooking, slow-release for 10 minutes & then quick release.
Equipment
- slow cooker
- stovetop
- pressure cooker
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
