Transform your holiday leftovers into something entirely new with this cozy Cranberry Turkey Chili. Combine shredded turkey, hearty beans, and warm spices with a surprising twist — a helping of cranberry sauce that adds a touch of sweetness and depth to every bite. Simmer everything together for a rich, comforting bowl that’s both familiar and refreshingly different. Serve it with a dollop of sour cream, a sprinkle of fresh herbs, or a batch of my Cornbread Waffles for the ultimate post-holiday comfort meal.
This recipe was developed in partnership with Manitoba Turkey Producers.
Use up leftover cranberry jelly by create holiday appetizers like my Cranberry Jalapeno Meatballs and Cranberry Brie Phyllo Cups. Add dried cranberried for a tart freshness in my Apple Cranberry Coleslaw. If you enjoy a warm comforting dish containing beans, I highly suggest making my Baked Beans with Ground Beef recipe.
Ingredients
Find below the list of ingredients to make my Cranberry Turkey Chili recipe.
- Celery
- Carrots
- Red Onion
- Garlic Cloves
- Shredded Leftover Turkey Meat
- Canned Diced Tomatoes
- Cranberry Sauce
- White Kidney Beans
- Tomato Pasta Sauce
- Chili Powder
- Salt
See recipe card for quantities.
Substituions and Variations
Protein Substitutions
- Chicken: Replace shredded turkey with cooked shredded chicken for a similar texture and flavor.
- Ground Meat: Use ground turkey, chicken, or beef for a heartier, more traditional chili base.
- Vegetarian Option: Swap the meat for extra beans, lentils, or crumbled tofu for a plant-based version.
Tomato Components
- Diced Tomatoes: Substitute with Mutti Polpa or crushed tomatoes for a smoother consistency.
- Tomato Sauce: Replace with tomato purée, passata, or an equal amount of salsa for added spice.
Flavor Boosters & Seasonings
- Chili Powder: Adjust to taste or mix in smoked paprika, cumin, or chipotle powder for a deeper smoky note.
- Garlic & Onion: Substitute with shallots, leeks, or garlic powder/onion powder if needed.
- Cranberry Sauce: Use fresh or frozen cranberries simmered with honey or apricot jam for a sweet-tart alternative.
Vegetable Variations
- Add: Diced bell peppers, corn, or sweet potatoes for extra color and texture.
- Swap: Use zucchini or butternut squash instead of carrots for a seasonal twist.
Bean Options
- White Kidney Beans: Substitute with cannellini beans, navy beans, or pinto beans for a slightly different texture.
- No Beans: Omit and add extra vegetables or grains (like quinoa or bulgur) for a lighter version.
Serving & Flavor Variations
- Add Heat: Stir in a diced jalapeño, hot sauce, or crushed red pepper flakes.
- Add Creaminess: Top with sour cream, Greek yogurt, or a drizzle of coconut milk for a silky finish.
- Add Freshness: Finish with lime juice, fresh cilantro, or green onions before serving.
How to make Cranberry Turkey Chili
- Chop in a fine dice, the carrots, celery, and onion. Finely mince the garlic. Before you start cooking you also want to make sure to have 2 cups of shredded cooked turkey.
- Drizzle the olive oil in a Dutch oven on medium heat. Add in the chopped vegetables and cook until the onion are translucent.
- Add to the Dutch oven, the canned tomatoes, tomato sauce, cranberry sauce, kidney beans, shredded turkey, chili powder, and salt.
- Stir everything to combine and bring to a simmer. Place the lid on the pot and simmer on low for 15-20 minutes.
Storage
Cool the Cranberry Turkey Chili completely before storing to maintain its flavor and texture. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat it gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. Freeze any leftovers for up to 3 months in freezer-safe containers or resealable bags, leaving a little room for expansion. Thaw it overnight in the fridge, then warm it on the stove until hot and bubbling before serving.
Recipe
Cranberry Turkey Chili
Ingredients
- 2 cups Cooked Turkey shredded
- 2 tbsp Olive Oil
- 2 ribs Celery
- 2 medium Carrots
- 5 cloves Garlic
- ½ cup Red Onion
- 19 oz White Kidney Beans drained
- 1 cup Cranberry Sauce
- 28 oz Diced Tomatoes
- 1 cup Tomato Sauce
- 3 tablespoon Chili Powder
- 2 teaspoon Salt
Instructions
- Chop in a fine dice, the carrots, celery, and onion. Finely mince the garlic. Before you start cooking you also want to make sure to have 2 cups of shredded cooked turkey.2 cups Cooked Turkey , 2 ribs Celery, 2 medium Carrots, 5 cloves Garlic, ½ cup Red Onion
- Drizzle the olive oil in a Dutch oven on medium heat. Add in the chopped vegetables and cook until the onion are translucent.2 tablespoon Olive Oil
- Add to the Dutch oven, the canned tomatoes, tomato sauce, cranberry sauce, kidney beans, shredded turkey, chili powder, and salt.19 oz White Kidney Beans, 1 cup Cranberry Sauce , 28 oz Diced Tomatoes , 1 cup Tomato Sauce , 3 tablespoon Chili Powder, 2 teaspoon Salt
- Stir everything to combine and bring to a simmer. Place the lid on the pot and simmer on low for 15-20 minutes.
