Crockpot Leftover Thanksgiving Turkey Chili {easy + delicious}

Have you had turkey and stuffing for days now and are wondering if there’s any end in sight? Well, why not mix things up and use your leftover turkey meat to make this crockpot leftover Thanksgiving turkey chili? This recipe also comes in handy when you wish to defrost any turkey leftovers from your Thanksgiving dinner later on. It’s the perfect thing to make on a chilly day.

This recipe is not only simple but it is absolutely delicious. I have started to make a batch each year after Thanksgiving and my family loves it. I love it too because it’s a healthy recipe (which is much needed after all the Thanksgiving feasting) and my crockpot can do all the work for me with this recipe!

What meat is best for this chili?

Dark meat goes really nicely but a blend of both white and dark meat is also nice. I’ve also used all white meat before and I’ve even used rotisserie chicken for this recipe and it was fantastic.

What ingredients do I need for this recipe?

To make this recipe, you will need:

• Shredded turkey meat
• White onion
• Canned diced tomatoes
• Cannellini beans
• Great northern beans
• Diced green chiles
• Garlic
• Cumin
• Red pepper flakes
• Oregano
• Thyme
• Chicken stock or broth
• Lime
• Water
• Green hot sauce (optional)
• Salt and pepper

What toppings go well on this chili?

I love to serve this chili with oyster crackers, corn chips, or yellow cake mix corn bread along with shredded cheddar and sour cream. Avocado and diced onion also go well on top of this chili.

What else can I do with leftover Thanksgiving turkey meat?

I love making this chili recipe with leftover Thanksgiving turkey meat but shredded turkey meat in this southwest quinoa casserole is also really good. I also like to shred and freeze leftovers.

How do I make this crockpot leftover turkey chili?

To make this leftover turkey chili, first gather and measure out your ingredients. You will need:

• 3 to 4 cups of shredded turkey meat
• 1 medium white onion finely diced
• 1 can of diced tomatoes
• 1 can of cannellini beans
• 1 can of great northern beans
• 1 can of diced green chiles (with their juice)
• 2 tablespoons of minced garlic
• 2 teaspoons of cumin
• 1 teaspoon of red pepper flakes
• ½ teaspoon of oregano
• ½ teaspoon of thyme
• 1 carton of chicken stock or broth (32 ounces)
• The juice of one small lime
• ½ cup of water (if needed)
• 1 tablespoon of green hot sauce (optional)
• Salt and pepper to taste

For serving (optional)

• Sour cream
• Shredded cheese
• Corn bread or corn chips
• Sliced avocado

Next spray your slow cooker with non-stick spray. Add the onion, garlic, and turkey first. Rinse and drain the beans before adding. Afterwards, add the green chiles with their juice, the diced tomatoes, and chicken stock. Add the spices, hot sauce (if desired), lime juice, and water if needed. Stir well and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Need more ideas for your crockpot? Be sure to join our Slow Cooker and Crockpot Recipe group on Facebook.

If you liked this crockpot leftover Thanksgiving turkey chili recipe, you might also like:

• The Big List of Crockpot Recipes
• No Boil Crockpot Mac and Cheese
• Yellow Cake Mix Corn Bread
• Crockpot Black Eyed Peas {Perfect for New Years}
• Copycat Panera Turkey Chili

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