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Budget-Friendly Slow Cooker Leftover Turkey Chili

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This easy slow cooker chili transforms leftover turkey into a warm, affordable, and deeply flavorful meal. With simple pantry staples and minimal prep, it’s the perfect weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 3 cups cooked leftover turkey, shredded or diced (about 450g)
  • 1 tablespoon olive oil (15ml)
  • 1 large yellow onion, diced (about 1.5 cups, 200g)
  • 3 cloves garlic, minced (about 1 tablespoon, 15g)
  • 1 red bell pepper, diced (about 1 cup, 150g)
  • 1 jalapeño, seeded and minced (optional, about 2 tablespoons, 20g)
  • 2 cans (15 oz each) diced tomatoes, undrained (about 850g total)
  • 1 can (15 oz) tomato sauce (about 425g)
  • 1 can (15 oz) kidney beans, drained and rinsed (about 425g)
  • 1 can (15 oz) black beans, drained and rinsed (about 425g)
  • 2 tablespoons chili powder (about 16g)
  • 1 teaspoon ground cumin (about 2g)
  • 1 teaspoon smoked paprika (about 2g)
  • 1/2 teaspoon dried oregano (about 1g)
  • 1/2 teaspoon salt (about 3g)
  • 1/4 teaspoon black pepper (about 1g)
  • 1 tablespoon brown sugar (about 12g) or a squeeze of honey
  • For serving (optional): shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced green onions, tortilla chips, or cornbread

Instructions

  1. Prep your turkey: If your leftover turkey is in large pieces, shred or dice it into bite-sized chunks. You want about 3 cups total. If using frozen leftover turkey, thaw it in the fridge overnight or run the sealed bag under cold water for 30 minutes.
  2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges. Add the minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 3-4 minutes, until the pepper softens.
  3. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the sautéed vegetables. Stir constantly for about 30 seconds to 1 minute until fragrant. Be careful not to burn them.
  4. Combine everything in the slow cooker: Transfer the sautéed vegetable and spice mixture to your slow cooker. Add the diced tomatoes (with their juice), tomato sauce, drained and rinsed kidney beans, drained and rinsed black beans, and the shredded or diced turkey. Stir everything together until well combined.
  5. Add the secret ingredient: Stir in the brown sugar or honey.
  6. Cook low and slow: Put the lid on your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. About halfway through, give it a quick stir if you’re home, but it’s not essential.
  7. Taste and adjust: Before serving, give the chili a taste. Adjust salt, heat, or thickness as needed. If too thin, let it cook uncovered for 15-20 minutes to thicken.
  8. Serve and enjoy: Ladle the chili into bowls and let everyone add their own toppings.

Notes

Don’t skip sautéing the aromatics—it adds depth. Brown sugar balances acidity. Low and slow yields the best flavor. Chili tastes even better the next day. To thicken, mash some beans against the pot. For a stovetop version, simmer in a Dutch oven for about 1.5 hours.

Nutrition

Keywords: leftover turkey chili, slow cooker chili, budget-friendly chili, turkey chili, easy chili recipe, pantry staple chili, family dinner, comfort food

Find it online: https://evabake.com/budget-friendly-slow-cooker-leftover-turkey-chili/