This is a great idea for your leftover Thanksgiving turkey. Dutch Oven Turkey Chili, it's full of the perfect amount of seasoning making this version of a chili very hearty and full of flavor.
Naturally, we all love to eat chili when it's colder outside. I especially like to make this Dutch Oven Turkey Chili with my leftover Thanksgiving Turkey meat.
We actually do cook turkey quite oven, usually on the smoker, so often have leftover turkey meat.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Dutch Oven Turkey Chili
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- Who doesn't like a recipe that you can use your leftovers in. My Pellet Grill Smoked Turkey always gives me some great leftover turkey.
- There's a little bit of work needed (like 10 minutes) to get the chili going, then it simmers by itself for a few hours. It's pretty much hands-off.
- The chili can be used for so many thing (on top of a hot dog, chili cheese fries, etc.)
Groceries you'll need: Ingredients
- Leftover Turkey (or ground turkey)
- Fire Roasted Tomatoes
- Fresh Garlic
- Tomato Sauce
- Tomatoes and Chilies (Rotel)
- Red Kidney Beans
- Onion
- Celery
- Green Bell Pepper
- Vegetable Oil
- Paprika
- Ground Cumin
- Chili Powder
- Salt and pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the vegetable oil with the onion, bell pepper and celery to a Dutch Oven, turn on heat to medium-high. Cook until soft, then add garlic.
- Step 2: Add the tomatoes, sauce and seasonings, give a good stir. Cover and simmer for 2 hours.
- Step 3: Add the leftover turkey to a food processor and chop.
- Step 4: Add to the chili along with the kidney beans. Cover and simmer again another 1 hour.
- Step 5: Serve with favorite toppings.
Hint: Before serving taste the chili for any seasoning adjustments you might like to make. Brown sugar is sometimes good for if the tomatoes are too acidic.
Recipe variations and substitute ideas
- Ground Turkey - can be used in place of the leftover turkey.
- Cayenne Pepper - add some for more heat if you like more spicy food.
- Ground Beef - instead of turkey this recipe still works.
- Tomato Paste
- Chicken Broth - or beef broth.
- Pinto Beans - black beans or white beans instead of kidney beans.
- Olive Oil - or avocado oil instead of vegetable oil.
- Bay Leaf
- Garlic Powder
- Onion Powder
- Adobo Sauce - for some added heat and flavor.
- Chipotle Peppers - for more heat.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I use my 12 Quart Dutch Oven for this recipe. I have an affiliate link in the recipe card below if you want to know more.
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How to store leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Turkey Chili does freeze well. Store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
This Dutch Oven Turkey Chili is one of those dishes that tastes even better the next day. Prepare ahead of time for some awesome flavors.
Frequently asked questions: FAQs
I like to offer corn chips, cornbread, cilantro, avocado, shredded cheese, salsa, sour cream, even sometimes rice.
Great question! This is personal preference. Some people like a very thick, very meaty chili. Some like it more soup-like. We sit in the middle, slightly more toward the thick type.
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Dutch Oven Turkey Chili
Video
Ingredients
- 2 Pounds Leftover Turkey or ground turkey
- 1 Each Yellow Onion diced, large
- 2 Ribs Celery diced
- 1 Each Green Bell Pepper diced
- 1 Tablespoon Vegetable Oil
- 5 Cloves Garlic minced
- 4 (14.5 Ounce) Cans Fire Roasted Tomatoes
- 1 (14.5 Ounce) Can Tomato Sauce
- 1 (10 Ounce) Can Diced Tomatoes and Chilies
- 3 Tablespoons Chili Powder
- 1-½ Tablespoons Cumin
- 1 Tablespoon Paprika
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 (14.5 Ounce) Cans Dark Red Kidney Beans drained and rinsed
Instructions
- In a large Dutch Oven pot add the oil and heat using medium-high heat.1 Tablespoon Vegetable Oil
- Add the diced onions, bell peppers and celery. Cook until translucent.1 Each Yellow Onion, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add minced garlic and cook another 2 minutes.5 Cloves Garlic
- Add the canned tomatoes, sauce and tomatoes and chilies. Mix well and bring to a simmer.4 (14.5 Ounce) Cans Fire Roasted Tomatoes, 1 (14.5 Ounce) Can Tomato Sauce, 1 (10 Ounce) Can Diced Tomatoes and Chilies
- Add the chili powder, cumin, paprika, salt and pepper.3 Tablespoons Chili Powder, 1-½ Tablespoons Cumin, 1 Tablespoon Paprika, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Cover and cook at a simmer on a low-medium heat, for 2 hours, stirring occasionally.
- Chop the leftover turkey in a food processor to small pieces (but not to a pulp). Add this to the chili, along with the kidney beans.2 Pounds Leftover Turkey, 2 (14.5 Ounce) Cans Dark Red Kidney Beans
- Give a good stir and cover again. Cook another 1 hour.
- Taste the chili, make sure it is to your seasoning liking, then serve with favorite chili toppings.
Notes
Nutrition
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