Dice the onion into small, even pieces and mince the garlic. Set them aside.
Heat a tablespoon of oil in a skillet over medium heat until it shimmers. Add the diced onion and sauté, stirring occasionally, until they become fragrant and translucent, about 5 minutes, with a slight golden color.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, hearing a gentle sizzle. Remove from heat.
Shred the leftover turkey into bite-sized pieces if not already shredded. This helps it blend well into the chili.
Add the sautéed onions and garlic to the slow cooker. Then, toss in the shredded turkey, canned diced tomatoes, drained beans, chili powder, smoked paprika, cumin, oregano, salt, and pepper.
Pour in the chicken broth and stir everything together until well combined. Cover the slow cooker with its lid.
Set the slow cooker to low and cook for about 8 hours, or high for 4 hours, until the chili is thick, fragrant, and the flavors meld beautifully.
Once cooking is complete, remove the lid and give the chili a gentle stir. If it’s too thick, stir in a splash more broth or water. If it’s too thin, uncover and cook on high for an additional 30 minutes to thicken.
Taste the chili and adjust seasoning if needed—adding more chili powder or a squeeze of lime for brightness. Ladle into bowls and garnish with chopped cilantro, a dollop of sour cream, or lime wedges for extra flavor.
Enjoy your warm, hearty bowl of leftover turkey chili—perfect for cozy nights or a quick, comforting meal.
