Turkey Chili Mac


There are two things that make for a great Thanksgiving leftovers recipe. The first one is, it shouldn't remind you of the original meal. Plus, and just as important, it should be super easy and simple to make. Not only does this turkey chili mac satisfy those two requirements, it also happens to be incredibly delicious and pretty nice to look at. Garnish with grated cheese, onions, sour cream, and cilantro if desired.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 10 mins
6 servings


  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 teaspoon salt, or more to taste

  • 2 tablespoons chili powder, or to taste

  • ½ teaspoon ground dried chipotle pepper, or more to taste

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon unsweetened cocoa powder

  • 1 pinch ground cinnamon

  • ½ teaspoon dried oregano

  • 3 cloves garlic, minced

  • 4 cups chicken broth, or more as needed

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 cup tomato sauce

  • 1 pound coarsely chopped leftover turkey

  • 1 (15 ounce) can pinto beans, rinsed and drained

  • 1 cup elbow macaroni

  • ½ cup grated white Cheddar cheese


  1. Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes.

  2. While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl.

  3. Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes.

  4. Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

  5. Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes.

  6. Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes.

  7. Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.


Chef's Notes:

Feel free to use homemade turkey broth instead of chicken.

You can use tomato puree instead of sauce.

If you want your chili to be a little more soupy, all you need to do is add a little more broth or stock.

Nutrition Facts (per serving)

373 Calories
14g Fat
30g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 373
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 74mg 25%
Sodium 1865mg 81%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 32g
Vitamin C 10mg 50%
Calcium 165mg 13%
Iron 4mg 23%
Potassium 684mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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