Leftover Turkey Chili Crock Pot Recipe

This leftover turkey chili crock pot recipe is the cozy, dump-and-go dinner your busy week needs-bold enchilada flavor, no chopping required, and total family comfort. Dump everything in, let the slow cooker work its magic, then pile on the toppings for a craveable bowl that tastes like the holidays (without the hassle).

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The backstory.

I made this the year I finally admitted I'm only sentimental about one leftover: the turkey. No stuffing remix, no cranberry experiments-just me, a container of sliced turkey, and a craving for something cozy. I raided the pantry (beans, diced tomatoes, enchilada sauce), tossed everything in the slow cooker, and let it simmer into a bold, saucy chili that tastes like a hug in a bowl. It's not a "clean out the fridge" situation-just a smart way to turn leftover turkey into a brand-new, flavor-packed dinner with zero extra fuss.

It's a must make.

This leftover turkey chili crock pot recipe is a must-make for busy nights-big enchilada flavor, zero babysitting, and a bowl everyone will devour.

• Big enchilada energy. You'll get that deep, saucy enchilada flavor in a leftover turkey chili crock pot recipe with just pantry staples-no fuss, all payoff.
• Weeknight-easy. It's a true dump-and-go crockpot dinner: just add, stir, and cook. Dinner's handled.
• Family-friendly. Mild, cozy, and customizable-let everyone top their own bowl and you've got happy eaters across the table.

Let's talk flavor and texture.

Think cozy enchilada-in-a-bowl. The base is bold and saucy from red enchilada sauce, chili powder, and cumin-warm, gently smoky, and super comforting. Diced tomatoes add a bright, tangy lift while corn brings little pops of sweetness. The beans make it hearty and creamy without feeling heavy, and the leftover turkey stays tender and meaty (no dryness here). After a slow simmer, the chili thickens into a spoonable, slightly chunky bowl-perfect for piling on cheese, sour cream, avocado, and a crunchy finish of tortilla chips.

What you'll need.

You'll build all the flavor of turkey enchilada chili using simple pantry ingredients and leftover holiday turkey.

• Leftover turkey: Chopped cooked turkey (white or dark meat) is perfect; using leftover turkey keeps things juicy and budget-friendly.
• Black beans & pinto beans: A two-bean combo adds hearty texture to this turkey chili recipe.
• Diced fire-roasted tomatoes: Helps form a smoky chili base with enchilada sauce and brings a little acidity.
• Red enchilada sauce: The shortcut to that classic enchilada flavor.
• Frozen chopped onion: Easy, no chopping required.
• Frozen corn: Sweet pops of texture that balance smoky spices.
• Chicken or turkey broth: Loosens the chili so it slow-cooks beautifully.
• Chili powder, ground cumin, garlic powder, smoked paprika: The core seasoning blend for enchilada chili warmth and depth.
• Salt & pepper
• Optional: cayenne pepper to boost the spice levels.

For exact ingredient quantities, please see the recipe card below!

Customize it your own way.

If you love flexibility, this leftover turkey chili is your new best friend-customize the heat, texture, and toppings.

• Make it spicy with hot sauce, red pepper flakes, cayenne, or a spoonful of chipotle in adobo.
• Leftover chicken can be used in place of turkey.
• Stir in diced green chiles or sautéed green bell pepper for extra veg.
• Swap beans-black beans, pinto beans, or even kidney beans all work.
• Add a smoky note with more smoked paprika or a splash of your favorite salsa.

How to serve it.

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When it comes to toppings, this leftover turkey chili crock pot recipe is basically a choose-your-own-adventure.

• Top with shredded cheese, sour cream, avocado, cilantro, and green onions.
• Add crunch: tortilla chips, fritos, or crispy tortilla strips.
• Spoon over white rice or cilantro-lime rice for a hearty bowl.
• Load into baked potatoes or sweet potatoes.
• Make "walking chili": serve in small bags of chips and top to taste (game day win!).

Meal idea! Make a chili bar: bowls of cheese, sour cream, avocado, diced red onion, jalapeños, and lime wedges. Serve the chili over rice with a side of warm tortillas or cornbread.

Kori's tips.

• For a thicker chili, uncover and cook on HIGH for about 20 minutes to reduce.
• Taste and adjust salt at the end-enchilada sauce and broth can vary in sodium.
• Prefer extra-rich body? Stir in a couple tablespoons of cream cheese at the end.
• Make-ahead friendly: the flavor is even better the next day, so this is great for busy weeks.

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