Name: Leftover Turkey Chili with Black Beans and Lime Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 1 teaspoon kosher salt; 8 grinds fresh black pepper; 2 Tablespoons chili powder; 1 Tablespoon paprika; 1 Tablespoon cumin; 1 Tablespoon brown sugar; 2 cups turkey stock (or chicken or veggie stock, or water); 6 oz can tomato paste; 15 oz can black beans, drained and rinsed; 15 oz can pinto beans or kidney beans, drained and rinsed; 28 oz can crushed tomato; 28 oz can whole peeled tomatoes, chopped including juice; 2 cups cooked turkey, chopped or shredded; ½ lime, squeezed into the finished pot or served in wedges as a topping; Lime wedges; Shredded cheddar cheese; Sliced scallions; Sour cream or plain yogurt; Avocado; Tortilla chips

I absolutely love turning leftover turkey into a comforting, flavorful meal, and this Leftover Turkey Chili with Black Beans and Lime Recipe has quickly become one of my personal favorites. It’s the perfect way to breathe new life into Thanksgiving leftovers or simply enjoy a hearty, wholesome chili any time of year. The combination of bold spices, tender shredded turkey, black beans, and a fresh squeeze of lime creates a perfect balance of warmth and zest that feels like a hug in a bowl. I can’t wait to share this delicious recipe with you!

Why You'll Love This Leftover Turkey Chili with Black Beans and Lime Recipe

What makes this recipe so special to me is how the bold, smoky spices meld together with the hearty turkey and creamy black beans to create a flavor-packed meal that’s at once comforting and vibrant. The cumin, chili powder, and paprika build a deep base of warmth, and the lime’s brightness at the end keeps every bite fresh and exciting. I love how each spoonful feels rich without being too heavy.

Another thing I appreciate is how easy it is to make. If you already have leftover turkey in your fridge, you just need to prep a few simple veggies and spices, then let everything simmer gently for about an hour. It’s such a rewarding, one-pot meal that doesn’t require standing over the stove the whole time. Honestly, it’s the kind of recipe I’m grateful to have on hand when I want something homey but fuss-free.

This chili is incredibly versatile too. Whether you’re serving it for a cozy family dinner, bringing it to a potluck, or just wanting a nourishing weeknight meal, it fits the bill perfectly. I especially like making it during the cooler months, but it’s equally great any time with some fresh cornbread or crispy tortilla chips on the side. The lime wedges and toppings really make it feel special and festive every time I serve it.

Ingredients You'll Need

A white oval pot sits on a white marbled surface with a striped green and white cloth under the right side. Inside the pot, the food is divided into four distinct sections: the top left section has shredded pale beige meat, the top middle is filled with shiny black beans, the top right holds light brown beans, and the bottom section has a thick, chunky deep red sauce with visible small pieces. A light wooden spoon rests inside on the left side, partially submerged in the sauce. The pot's edges show slight browning marks from cooking. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity—each ingredient plays a crucial role in building layers of flavor, texture, and color. From the aromatic sautéed onions and bell pepper to the creamy beans and vibrant lime, every component comes together to create such a satisfying chili.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: The base for sautéing, it adds a subtle richness to bring out the flavors of the veggies and spices.
Onion: Chopped and sautéed to add sweetness and depth.
Green bell pepper: Adds a fresh, slightly grassy taste and a nice pop of color.
Garlic: Minced to infuse the chili with savory warmth.
Kosher salt: Essential for enhancing all the flavors evenly.
Fresh black pepper: Adds a subtle heat and spice.
Chili powder, paprika, cumin: The heart of the spice blend, providing complexity and smokiness.
Brown sugar: Balances the spices with a touch of sweetness.
Turkey stock: Adds a rich, meaty depth that ties everything together.
Tomato paste: Concentrates the tomato flavor and thickens the chili.
Black beans and pinto or kidney beans: Provide hearty texture and protein.
Crushed and diced whole tomatoes: Freshen up the chili with acidity and substance.
Cooked turkey: The star ingredient for a satisfying leftover makeover.
Lime juice: Brightens the entire pot with zesty freshness.
Toppings: Such as shredded cheddar, scallions, sour cream, avocado, and tortilla chips, add indulgent finishing touches.

Directions

Step 1: Prepare all your ingredients by chopping the onion and bell pepper, mincing the garlic, draining and rinsing the beans, and measuring out the spices into a small bowl for easy access.

Step 2: Heat a large soup pot or Dutch oven over medium heat and add the olive oil. Once hot, sauté the onion and bell pepper until they start to caramelize and soften, about 4 minutes. This step is crucial for developing the base flavor of your chili.

Step 3: Add the garlic and all the spices—kosher salt, fresh black pepper, chili powder, paprika, cumin, and brown sugar. Stir and sauté together for 2 more minutes. Be careful not to let the spices burn; they should toast lightly and smell fragrant.

Step 4: Pour in the turkey stock to deglaze the pan, scraping up any brown bits stuck to the bottom. Then add the tomato paste, black beans, pinto or kidney beans, crushed tomatoes, diced whole tomatoes with their juice, and the cooked turkey. Stir everything to combine.

Step 5: Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 1 hour, stirring occasionally to avoid sticking. This slow simmer allows all the flavors to meld beautifully.

Step 6: When you're ready to serve, squeeze fresh lime juice into the pot or offer lime wedges on the side for guests to customize their bowls. Don’t forget to load up on your favorite toppings like shredded cheddar, scallions, sour cream, avocado, or crunchy tortilla chips!

Servings and Timing

This recipe generously serves 6 to 8 people, making it perfect for family dinners or sharing with friends. The active prep time is about 15 minutes, where you get all your ingredients ready. Then, the chili cooks for roughly 1 hour, allowing the flavors to fully develop and the beans to soften just right. Altogether, you’re looking at around 1 hour and 15 minutes from start to finish. There isn’t any required resting time, but letting it sit a bit before serving can help deepen the flavors even more.

How to Serve This Leftover Turkey Chili with Black Beans and Lime Recipe

A white bowl sits on a white marbled surface, filled with a thick, dark red chili stew containing black beans, corn, and small pieces of meat, topped with sliced avocado and thin shredded white cheese in the center. On one side, three large yellow tortilla chips stand upright, partially resting in the chili, with some green chopped herbs sprinkled over the cheese. The overall look is colorful with layers of rich textures and fresh toppings. Photo taken with an iphone --ar 4:5 --v 7

I find this chili really shines when served steaming hot, right from the pot, with plenty of colorful, fresh toppings. A classic presentation includes layering a ladleful in a bowl and scattering shredded cheddar cheese, bright green sliced scallions, creamy dollops of sour cream or plain yogurt, and ripe avocado chunks on top. Finishing with crunchy tortilla chips or cornbread on the side adds textural contrast that I love.

This dish pairs beautifully with a chilled beverage like a crisp lager or a light red wine such as a Pinot Noir, which balances the chili’s spices nicely. For non-alcoholic options, an ice-cold sparkling lime soda or simply fresh iced tea complements the citrus notes. I’ve also served this chili at casual gatherings and found it’s a crowd-pleaser for both weeknight meals and holiday leftover makeovers.

When plating for a dinner party, I like to use wide, shallow bowls to show off the colorful toppings and make it easy to enjoy a large portion. This chili warms the spirit and the appetite, so I usually recommend hearty bowls with plenty of bread or chips to soak up every last bit of that delicious sauce.

Variations

I love experimenting with different spins on this recipe depending on what I have on hand or dietary needs. For instance, if you want a spicier version, adding a chipotle pepper in adobo sauce or a few dashes of hot sauce really amps up the heat while adding smoky depth. You could also swap out the black beans for chickpeas or add extra veggies like corn or zucchini for more texture.

If you’re looking for a gluten-free meal, this recipe already fits the bill perfectly, just be sure to serve with gluten-free cornbread or chips. For a vegan or vegetarian adaptation, you can substitute the turkey with a plant-based meat alternative or double the beans and add lentils. Use vegetable stock instead of turkey stock to keep it fully plant-based.

I also like to sometimes cook the chili in a slow cooker for convenience. Just sauté the veggies and spices on the stove, then add everything to the slow cooker and let it simmer on low for 4-6 hours. This hands-off method deepens the flavor even more and frees up time in the kitchen.

Storage and Reheating

Storing Leftovers

I always store leftover turkey chili in airtight glass containers or BPA-free plastic ones to maintain freshness and avoid odors transferring. It keeps beautifully in the fridge for up to 4 days. I find that allowing it to cool to room temperature before sealing the container helps prevent condensation and sogginess.

Freezing

This chili freezes wonderfully, making it a perfect make-ahead meal. I recommend portioning it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Frozen chili stays good for up to 6 months. When freezing, I like to label each container with the date and contents for easy meal rotation.

Reheating

The best way to reheat this chili is gently on the stove over medium-low heat, stirring occasionally until warmed through. You can add a splash of water or stock if the chili has thickened too much. Avoid microwaving straight from frozen, as it can heat unevenly and dry out the turkey. Adding fresh lime juice after reheating really brightens up the flavors again.

FAQs

Can I use ground turkey instead of leftover shredded turkey?

Absolutely! If you don’t have leftover turkey, you can brown 1 pound of ground turkey before adding the onions and peppers. It gives a slightly different texture but is equally delicious and perfect for this chili.

Can I make this recipe vegetarian or vegan?

Definitely. Simply replace the turkey with extra beans, lentils, or a plant-based protein, and use vegetable stock instead of turkey stock. It will still have wonderful flavor and hearty texture without meat.

How spicy is this chili, and can I adjust the heat?

This chili is medium mild by default but has plenty of warm spices. You can easily add more chili powder or include chopped jalapeños or chipotle peppers if you want it spicier. Likewise, reduce the chili powder for a gentler flavor.

What are some good toppings to serve with this chili?

I love shredded cheddar cheese, scallions, sour cream or plain yogurt, fresh avocado slices, and crunchy tortilla chips. A squeeze of lime or lime wedges on the side really bring the dish to life.

Can I prepare this chili ahead of time?

Yes! In fact, chili often tastes better the next day once the flavors have had time to meld. You can make it up to 2 days before serving and simply reheat gently on the stove.

Conclusion

I hope you’re as excited as I am to try this Leftover Turkey Chili with Black Beans and Lime Recipe. It’s a cozy, flavorful way to enjoy turkey in a whole new style and a true crowd-pleaser that’s both satisfying and nourishing. Whether you’re making it to use up holiday leftovers or just craving a zesty, hearty meal, I know it will become a favorite in your kitchen too. Enjoy every bite!