Slow Cooker Leftover Thanksgiving Turkey and Three Bean Chili
Easy slow cooker leftover Thanksgiving turkey and three bean chili. A hearty and flavorful way to use leftover holiday turkey.
It’s Friday! Yay! Less than a week until Thanksgiving and that means a week until leftovers! Of course, Thanksgiving isn’t at my house, so I’ll have to sneak some leftovers out or make my own mini Thanksgiving the weekend after just for the purpose of leftovers. The second best part of the holiday meal. Pie is the first.
The other night I saw this Campbell’s soup commercial and I suddenly had a flash forward to what’s really coming. It was that true realization that yes, winter is coming.
“This storm promises to be the biggest of the decade… roads shut down indefinitely and schools are closed.”
Thankfully that isn’t the case, yet. I need another month or two to really prepare myself for massive amounts of snow.
Leftovers. Everyone loves leftovers, but they can quickly get really boring and old. Even growing up, I remember just eating them as basic leftovers. I’d sneak pieces of cold turkey straight from the platter in the fridge. Still a classic and truly enjoyable way to sneak a quick taste.
But… taking those leftovers to create an entirely new dish is fun and a good way to not get bored with the food hanging out in your fridge.
This slow cooker leftover Thanksgiving turkey and three bean chili is not only packed full of amazing flavor, it’s super simple to make, which makes it an absolute must make! Ditch the boring leftover routine and add this turkey chili to your weekend plans! You’ll be glad you did!
Looking for even more leftover ideas? Check out the archives for fun turkey ideas from chowder to enchiladas and even pizza!
Slow Cooker Leftover Thanksgiving Turkey and Three Bean Chili
Ingredients
- 4 C turkey, cooked and shredded or chopped
- 1 C yellow onion, chopped
- 3/4 C red bell pepper, chopped
- 1 jalapeño, finely diced
- 2 cloves garlic, minced
- 7 oz corn, drained
- 1 : 15oz black beans, drained and rinsed well
- 1 : 15oz navy beans, drained and rinsed
- 2 : 15oz northern white beans, drained and rinsed
- 1 : 15oz petite diced tomatoes, drained
- 1 tsp cumin
- 2 tsp chili powder
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 C chicken broth
- green onions, for topping
Instructions
- Prepare vegetables. Drain and rinse all beans well. Add all ingredients to the bowl of a 6 quart slow cooker. Cook on high for 4 hours or low for 8 hours.
- Serve warm with optional green onion slices, cheese, sour cream or lime juice.
Soup is my favorite way to use Thanksgiving leftovers. I love that this is SO easy!
Thanks Lauren!
Hard not to think of the coming snow Rachel….(!) I feel your pain.But I don’t mind it so much if I’m prepared, as in…this amazing turkey chili. I won’t be at home on Thanksgiving either, and we are definitely cooking a separate turkey so we can have leftovers too. Must try this chili, looks so flavorful and delicious! Have a wonderful Thanksgiving!
If I could have groceries delivered, I’d become a hermit for winter lol. I’m generally not a fan ;)
This makes leftovers not boring or old! Think I like the idea of this turkey and three bean chili more than plain ol turkey!
Happy Thanksgiving Rachel!
Thanks Shashi and same to you!! :)
Have you ever put a can of pumpkin puree in your chili. It adds a good consistency. Yours sounds really good!
I have actually! I have a pumpkin beer chili recipe on the site. I agree, it adds fun flavor and texture. :)
I can only do turkey sandwich leftovers for so long – this is such a great way to use up the turkey – and so cozy, too!
Totally agree, Megan. And thank you! :)