Leftover Turkey Chili Recipe

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November 27, 2025 5 Comments Go to recipe

If you do my turkey breast in oven bagyou might have leftovers to deal with and you should make my leftover turkey chili recipe.

You can freeze them or use them in all kinds of ways. Sandwiches, salads, turkey tetrazzini… zzzz… wait! I still blog!

Don’t prepare boring dishes with this golden turkey breast! Make a white chili that everyone will declare amazing – and so easy you’ll wonder why you ate that boring sandwich.

The key to the chili’s vibrancy here is toasting the spices before adding the broth. Toasting helps intensify the flavor of spices, just as roasting makes vegetables sweeter. It’s Cooking 101 and I’m always happy when I take the time to do this step.

Another great seasonal chili is my pumpkin chili which uses both ground turkey and pumpkin (but not pumpkin spice because that would be gross).

Another good thing about this recipe is that most of the ingredients are probably already in your pantry (except for the chopped green chili). Turkey and chili peppers are a surprisingly good combination. Since turkey has such a strong flavor (unlike chicken), it contrasts greatly with the spiciness of the pepper.

You can easily double this recipe and freeze it. My family had already snacked on the roasted turkey breast I made, so I only had a pound left by the time I got around to making it.

Be sure to drain and rinse canned beans. You can reduce sodium by more than 10% by rinsing them.

Roasting a turkey breast and then preparing several meals from it is a great idea to save money. You also won’t be putting together takeout meals when you look in your fridge and see a big honking turkey breast – ready to eat.

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Makes 6 servings

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Ingredients

1 tablespoon of olive oil
1 small onion, chopped
1 clove of garlic, chopped
1 teaspoon of ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 4-ounce can chopped green chiles (can be found in the Mexican section)
1 can of white beans, drained and rinsed
2 cups low sodium chicken broth
1 pound roasted turkey breast, skin removed

Instructions

Heat the olive oil in a large saucepan. Sauté the onion until translucent (about 5 minutes). Add the garlic and stir for a minute. Add the cumin, oregano and cayenne pepper and toast the spices for another minute.

Add green chiles (undrained), beans and chicken broth and heat over medium-high heat. While you heat the broth mixture, cut the turkey breast into small pieces. Add the turkey breast and serve hot.

I love adding a dollop of sour cream or a little shredded cheddar cheese to this chili.