Turkey Chili for Leftovers in the Slow Cooker

This hearty chili is perfect for busy days when you want a warm, comforting meal waiting for you. Packed with flavorful turkey and spices, it’s an easy slow cooker recipe that makes delicious leftovers for the week.

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TIME8 hr 50 min

SERVINGS4

RATING5.0 / 5

Turkey Chili for Leftovers in the Slow Cooker

01 / WHAT YOU NEED

Ingredients

1 pound dried pinto beans 2 tablespoons butter 1 onion, finely chopped 1 green bell pepper, finely chopped 1 jalapeno pepper, finely chopped 2 tablespoons chopped garlic 1 leftover turkey carcass ½ cup chicken broth 3 tablespoons chili powder 2 bay leaves 1 (14.5 ounce) can diced tomatoes 1 cup frozen corn ¼ tablespoon masa, or to taste 1 dash hot sauce, or to taste 1 pinch chili powder, or to taste 1 pinch ground white pepper, or to taste 1 pinch red pepper flakes, or to taste salt to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by soaking the beans in a large bowl, covering them with plenty of cool water. Let them sit for at least 8 hours or overnight so they soften up nicely. While the beans are soaking, heat some butter in a skillet over medium-high heat. Toss in the onion, bell pepper, jalapeno, and garlic, and cook everything until the veggies are soft and fragrant, about 5 to 7 minutes.

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Step 2

Once the beans are drained, add them to your slow cooker along with the turkey carcass, sautéed veggies, chicken broth, chili powder, and bay leaves. Cover and let it cook on low for about 8 hours — this is when all those flavors really come together.

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Step 3

After cooking, fish out any bones from the turkey carcass and discard them. Stir in the tomatoes, corn, masa, hot sauce, and a bit more chili powder, plus white pepper, red pepper flakes, and salt to taste. Let the chili simmer on low for another 30 minutes before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the turkey before adding it to the slow cooker to enhance the flavor.
- Use low heat for 6-8 hours to allow the spices to develop fully.
- Stir the chili halfway through cooking to mix the ingredients well.

Why you’ll love it

This dish is perfect for busy days because it cooks slowly and fills your home with wonderful aromas. It’s hearty, flavorful, and makes plenty of food to enjoy for several meals. Plus, it’s a great way to use lean turkey for a healthy twist on classic chili.

Serving ideas

Serve this chili topped with shredded cheese, sour cream, or chopped green onions. It pairs nicely with cornbread, rice, or a simple green salad. For extra heat, add a few dashes of hot sauce or sliced jalapeños.

Storage & leftovers

Let the chili cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.