This No Bean Turkey Chili recipe is quick and easy to make. It's flavor-packed and can be made in the slow cooker. Add your favorite toppings such as cheese and avocado and serve on cold nights.
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🌟Why You'll Love this Recipe
- Easy to make. Chili is one of my favorite dishes to enjoy when the weather gets cooler. It is very easy to put together and there are different options for cooking, depending on how hands-on you want to be. Check out my other chili recipes: Dairy-Free White Chicken Chili with Salsa Verde and Instant Pot Chicken Chili.
- Easy to customize. This chili recipe is made with turkey but would be perfect with beef. I made this recipe with no beans but a can or two of beans can easily be added.
- Great for meal prep or making ahead of time. This is a perfect meal prep recipe for busy weeks. Check out my Weekly Meal Planning and Prepping Tips for more ideas.
🥘Ingredients and Substitutions
- Ground turkey- ground turkey is a leaner meat option. You can substitute it with ground beef or ground pork.
- Jalapeño pepper- adds some additional flavor and spice to the chili.
- Diced tomatoes- make sure there are no added flavors such as basil in the can. I like to buy diced tomatoes with no salt added so I can control the sodium content of the chili.
- Broth- you can use either chicken, beef or vegetable broth.
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 in the recipe card.
- Brown the ground turkey. Heat oil in a Dutch oven over medium-high heat, then add ground turkey and cook until browned.
- Cook the vegetables. Add the diced onion and peppers to the pan and cook until the onion is translucent.
- Simmer. Add the remaining ingredients to the pot and cook for about 45 minutes.
If using a slow cooker, add all of the ingredients to the slow cooker with the cooked turkey. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
💭Recipe FAQs
This recipe is perfect for meal prep and can be stored in the fridge all week long. It also freezes well and can be stored in a freezer-safe container or plastic bag. Store in the freezer for a few months.
Defrost in the fridge overnight and reheat in the microwave or on the stovetop.
The key to thick chili is to use less liquid and to let the chili simmer uncovered until it reaches your desired consistency. You can also add a tablespoon of cornstarch or flour to thicken.
Some great options are grains such as rice and quinoa. Lentils, edamame and even pasta make great additions.
🥑Toppings
Enjoy this turkey chili as is on its own or top it with your favorite toppings.
- Cheese- cheddar, Mexican blend cheese or pepper jack are great options.
- Sliced avocado
- Jalapeño slices- add even extra spice!
- Lime wedges
- Cilantro
- Greek yogurt or sour cream- helps to cut the heat and adds creaminess to the chili.
👩🏻🍳Chef Tips
- If you want more spice, add more jalapeño or increase the amount of cayenne pepper.
- 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.
🥗Serving
Serve this chili with my Jalapeño Cheddar Jiffy Cornbread and Spicy Grapefruit Margaritas!
More Side Dish Ideas
🍳Recipe
Easy No Bean Turkey Chili
Equipment
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
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 2 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.
- 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.
- 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.
- 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.
Notes
- If you want more spice, add more jalapeño or increase the amount of cayenne pepper.
- 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.
- This recipe is perfect for meal prep and can be stored in the fridge all week long. It also freezes well and can be stored in a freezer-safe container or plastic bag. Store in the freezer for a few months.
- Defrost in the fridge overnight and reheat in the microwave or on the stovetop.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Trish Harr says
So good! Brought this up for a ski weekend. The perfect apres meal.
Sarah Holt says
The perfect aprés ski recipe!
Rehoboth says
Excellent post