Leftover Turkey Chili Recipe

What To Do With Leftover Thanksgiving Turkey: Green Chili Turkey Stew

After the big feast winds down and the dishes are done, you're often left with one delicious challenge: what to do with all that leftover turkey? Instead of settling for dry sandwiches or another round of reheated plates, try turning those savory scraps into something completely new, a flavorful green chili turkey stew that’s perfect for cozy fall evenings.

This recipe is loaded with roasted peppers, tender shredded turkey, white beans, and a swirl of optional spinach for a boost of veggies. It’s smoky, hearty, and easy to adjust to your spice preference. Even better? It comes together in one pot and feeds a crowd.

Ingredients

Main:

• 2 lbs. leftover Thanksgiving turkey, shredded

• 1 can cannellini beans, rinsed

• 2 poblano peppers

• 4 Anaheim chilis (or frozen Hatch green chiles)

• 2 jalapeños (adjust to taste)

• 1 yellow onion, quartered

• 8 cloves garlic, peeled

• 3 cups fresh spinach (optional)

• 3 tablespoons avocado oil

• 1 quart chicken broth or turkey stock (if you have it!)

• 1 tablespoon ground cumin

• 1 teaspoon ground coriander

Garnish:

• Limes (cut into wedges)

• Fresh cilantro

• Shredded Pepper Jack, Monterey Jack, or Cheddar

• Sour cream

• Serve with cornbread or warm tortillas

Instructions

1. Roast the Veggies
Preheat your oven to 425°F. On a sheet pan, toss the poblanos, Anaheim peppers, jalapeños, quartered onion, and garlic cloves with avocado oil, salt, and pepper. Roast until everything is soft and slightly charred — about 20–25 minutes.

Let the peppers cool slightly, then peel the skins and remove the seeds.

2. Make the Green Base
Add the roasted peppers, onion, garlic, and chicken or turkey stock to a blender. Blend until smooth. (Want to sneak in some greens? Toss in the spinach here and blend it with the broth mixture.)

3. Build the Stew
In a large Dutch oven, heat a splash of avocado oil over medium heat. Add cumin and coriander, stirring until fragrant, about 1 minute. Pour in the blended green chili mixture.

Add the shredded turkey and rinsed cannellini beans. Let everything simmer gently for 20–30 minutes, stirring occasionally. If you like a thicker chili, blend some of the beans separately and stir them in, or simmer longer to reduce.

4. Garnish & Serve
Ladle the chili into bowls and top with a squeeze of lime, a handful of fresh cilantro, a dollop of sour cream, and your favorite shredded cheese. Serve with warm cornbread or tortillas.

Why We Love This Recipe

It’s the perfect way to give new life to Thanksgiving leftovers while keeping things fresh, flavorful, and nourishing. Plus, it’s easy to make ahead, freezes beautifully, and tastes even better the next day.

Hosting friends or family the weekend after Thanksgiving? Double the batch and let everyone build their own bowl with fun garnishes.

Looking for more seasonal cooking ideas? Check out our Cooking Instructions page or stop by South Street Market in downtown Louisville, Colorado, we’re always here to help you make the most of what’s in your kitchen.