There are plenty of nights when all I want is a big, cozy bowl of chili, but I don't always want the heaviness that comes with beans. That's where this easy no bean turkey chili comes in. It's hearty, flavorful, and still feels light enough for a weeknight dinner. Made with lean ground turkey, simple pantry spices, and plenty of veggies, it's the kind of recipe you can throw together quickly and know everyone will dig into without complaint. I love that it's ready in under 40 minutes, and the leftovers taste even better the next day, which makes it perfect for meal prep.
My husband actually doesn't like beans, so that's where my no-bean recipes come from, including my no-bean minestrone. For this chili, I keep things simple with lean ground turkey, onion, bell pepper, garlic, and a mix of warm spices like chili powder and cumin. Everything simmers together with crushed tomatoes and a little broth until it's thick and flavorful. I love cooking a huge pot of this and keeping the leftovers in the freezer for quick weeknight meals. If you're craving a heartier, bean-filled version, try my Easy Beef Chili.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
This chili recipe without beans can be made on the stovetop or in a slow cooker. You can find instructions for both methods in the recipe card.
Step 1: Brown the ground turkey. Heat oil in a Dutch oven over medium-high heat, then add ground turkey and cook until browned.
Step 2: Add the diced onion and peppers to the pan and cook on medium heat until the onion is translucent.
Step 3: Next, stir the remaining ingredients, including chili seasonings, into the pot and simmer for about 45 minutes.
Step 4: Serve with your favorite chili toppings and enjoy!
What Toppings to Add
Half the fun of chili is loading it up with your favorite toppings! Here are some ideas to inspire you:
- Shredded cheddar, Monterey Jack, or pepper jack cheese
- A dollop of sour cream or plain Greek yogurt
- Sliced avocado or guacamole
- Fresh cilantro or parsley
- Diced red onion or green onions
- Pickled jalapeños or fresh chili slices for extra heat
- Crushed tortilla chips, corn chips, or oyster crackers
- A squeeze of fresh lime juice to brighten everything up
Sarah's Top Tip
- Brown the turkey well. Don't rush this step. Browning adds rich, savory flavor that makes the chili taste heartier.
- Toast the spices. Let the chili powder, cumin, and paprika cook in the pot for about a minute before adding liquids. This helps release their full flavor.
- If your chili looks too thin, simmer uncovered for 5-10 minutes until it thickens. Too thick? Stir in a splash of broth.
- Every brand of chili powder is different. I like to taste as I go. Start with less and add more to suit your heat preference.
Serving
This no bean turkey chili is hearty enough to stand on its own, but it's even better with a few sides and a good drink. I love serving it with warm, buttery cornbread to soak up the sauce, or some crusty bread if that's what I have on hand.
Storage and Reheating
Fridge: Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheat: When you're ready to enjoy it again, reheat gently on the stovetop over medium heat, stirring occasionally, or warm individual servings in the microwave. If the chili thickens too much after chilling, add a splash of broth or water to loosen it up as it heats.
Freezer: It also freezes beautifully-just portion into freezer-safe containers and keep for up to 3 months.
More Soup and Chili Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy No Bean Turkey Chili
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Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, deseed and diced
- 1 (15 ounce) can of diced tomatoes
- 1 (15 ounce) can of tomato sauce
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 ½ cups chicken, beef or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Stovetop
- Heat oil in a Dutch oven or large pot over medium-high heat, then add ground turkey and brown while crumbling with a spatula, about 6-8 minutes.2 tablespoons olive oil or avocado oil, 1 pound ground turkey
- Add the diced onion, bell peppers and jalapeño to the pan. Stir and cook until onion is translucent, about 5 minutes. Add in the minced garlic, a can of diced tomatoes and a can of tomato sauce. Stir to combine.1 yellow onion, 1 green bell pepper, 1 red bell pepper, 1 jalapeno pepper, 1 (15 ounce) can of diced tomatoes, 1 (15 ounce) can of tomato sauce, 3 cloves garlic
- Stir in the spices, salt, black pepper and broth. Bring the chili to a simmer. Turn down the heat to medium-low, cover and cook for about 45 minutes.2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon cumin, 1 ½ cups chicken, beef or vegetable broth, 1 teaspoon salt, ½ teaspoon black pepper
- Turn off the heat, let cool for a few minutes and serve with your favorite toppings.
Slow Cooker
- Heat oil in a skillet over medium-high heat, then add ground turkey and brown while crumbling, about 6-8 minutes.
- Turn off the heat then add the turkey to the slow cooker along with the rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Turn off the slow cooker and serve with your favorite toppings.
Sarah's Tips
- Let the chili simmer long enough for the flavors to develop.
- If you want more spice, add more jalapeño or increase the amount of cayenne pepper.
- Feel free to add extra vegetables such as sweet potato.
- This is perfect to make ahead of time. Make it on Friday to serve for Sunday game day! It keeps well for a while in the fridge.
- If you prefer a thicker chili, simmer uncovered for the last 10-15 minutes. Chili will also continue to thicken as it rests.
Karyn says
I loved all the ingredients in this, was unsure about the chicken broth, but decided to give it a try. Will say this is really delicious, but it smells strongly of the broth (and it maybe that I didn't cook it long enough - I gave it the full 45 minutes but it was still pretty liquidy) but the taste is pure chili and very good! Will definitely make again, maybe with less broth, or longer cook time.
Sarah Hill says
Hi Karyn,
Thank you so much, I’m glad you loved the flavor! 😊 You’re right that the broth can be more noticeable if the chili doesn’t reduce enough. For a thicker chili, I recommend using 1½ cups broth instead of 2, or simmering uncovered for the last 10–15 minutes. (I just adjusted the recipe card to reflect this) It also thickens a bit as it rests. So glad you’ll make it again!
Chili lover says
Delicious! Perfect spice blend and packed with flavor. Saving this for my go to chili recipe!
Nancy Holt says
Just made this for dinner
I did add a can of kidney beans
Delicious and because I doubled the recipe we have leftovers for few lunches
Trish Harr says
So good! Brought this up for a ski weekend. The perfect apres meal.
Sarah Holt says
The perfect aprés ski recipe!