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+ servings
A bowl of chili topped with jalapeno slices and a piece of cornbread.
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5 from 4 votes

Easy No Bean Turkey Chili

This No Bean Turkey Chili recipe is easy to make with minimal prep. This delicious chili is flavor-packed, can be made in the slow cooker and is a great weeknight meal for the entire family.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 110.15kcal
Author: Sarah Hill

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
  • 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.

Video

Notes

  • 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.
  • 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

Serving: 1Serving | Calories: 110.15kcal | Carbohydrates: 5.35g | Protein: 18.73g | Fat: 1.84g | Saturated Fat: 0.43g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 0.47g | Trans Fat: 0.01g | Cholesterol: 41.58mg | Sodium: 440.27mg | Potassium: 369.58mg | Fiber: 1.6g | Sugar: 2.36g | Vitamin A: 1131.87IU | Vitamin C: 48.25mg | Calcium: 19.74mg | Iron: 1.19mg