This No Bean Turkey Chili is cozy, hearty, and packed with tons of hidden veggies—without a single bean in sight. It’s smoky, slightly sweet, and rich with flavor thanks to a bold homemade chili seasoning and a medley of colorful ingredients like fire-roasted tomatoes, kale, butternut squash, corn, and green chiles. It’s perfect for meal prep, busy weeknight dinners, or game day gatherings. Just set it in the slow cooker and let it do all the work!
If you’re looking for more no bean chili recipes, try my Slow Cooker No Bean Chili or my Instant Pot Chili (No Beans). Perfect for a cozy meal during the Fall!
Looking for chicken chili? Try my No Bean White Chicken Chili! This is a cozy dish ideal for cold weather. Made with bacon, chili spices, chicken breast, cream cheese, and milk.
If you like a bean chili recipe, then you’ll enjoy my Dutch Oven Chili. This recipe is hearty, rich, and full of flavor. This is a dish your whole family will love!
Table of Contents
Why You’ll Love This Recipe
- No Beans Needed: Perfect for anyone who avoids beans or just prefers a lighter chili.
- Hidden Veggies: Butternut squash and kale add a boost of fiber and nutrients without overpowering the flavor.
- Smoky & Flavorful: Layers of spice, fire-roasted tomatoes, and Worcestershire sauce make every bite rich and satisfying.
- Flexible Cooking Options: Use a slow cooker or simmer it on the stove depending on your schedule.
- Meal-Prep Friendly: This chili stores and reheats beautifully.
Ingredients & Substitutions
- Ground Turkey: Use lean (93/7) for the best balance of flavor and texture. Sub with ground chicken or beef if preferred.
- Chili Powder: A must for flavor. Adjust to taste depending on heat tolerance.
- Smoked Paprika: Adds depth and smokiness. Regular paprika works in a pinch, but it won’t have the same richness.
- Cumin: Classic chili spice—don’t skip!
- Granulated Garlic: Or sub with 5–6 fresh cloves, minced.
- Oregano: Dried oregano adds earthiness. Use Mexican oregano if you have it.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Onion & Bell Pepper: These build the veggie base—any color bell pepper works.
- Chicken Broth or Water: Broth adds more flavor; water works fine in a pinch.
- Crushed Fire-Roasted Tomatoes: Adds smoky depth—regular crushed tomatoes can sub.
- Diced Tomatoes: Adds texture and acidity.
- Yellow Corn: Adds sweetness and a pop of color. Frozen corn also works—just thaw and drain.
- Diced Green Chiles: Mildly spicy and flavorful. Use hot chiles for more heat.
- Tomato Paste: Helps thicken the chili and intensify flavor.
- Dino Kale (Lacinato Kale): Adds nutrients and texture. Sub with baby spinach or curly kale.
- Frozen Butternut Squash Cubes: Adds sweetness and creaminess as they cook down. Fresh cubes work too.
- Honey: A touch of sweetness to balance the acidity of the tomatoes.
- Worcestershire Sauce: Deepens the umami. Sub with soy sauce or coconut aminos if needed.
- Homemade Crispy Corn Tortilla Strips: Preheat the oven to 400 degrees. Rub both sides of 5 corn tortillas with a lime wedge so they are coated in lime juice. Brush each side with 1 Tablespoon of avocado oil as well. Stack and slice into 1.5 inch strips. Sprinkle generously with coarse kosher salt. Bake for 9-11 minutes.
- Toppings: Optional but highly recommended—try shredded cheese, green onions, avocado, or a dollop of Greek yogurt.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make No Bean Turkey Chili
Quick Overview
- Brown turkey.
- Add spices.
- Cook veggies.
- Transfer to slow cooker.
- Stir & simmer.
Step by Step Instructions
Quick Tip From Bri
Use pre-chopped frozen butternut squash and bagged kale to cut down on prep time.
- Brown the Turkey: In a large skillet over medium heat, heat the olive oil. Add the ground turkey and begin to break it up.
- Add the Spices: Stir in the chili powder, smoked paprika, cumin, garlic, oregano, salt, and pepper.
- Cook the Veggies: Add 3/4 cup of the water or broth, bell pepper, and onion.
- Finish Cooking Turkey: Continue cooking until the turkey is completely cooked through.
Quick Tip From Bri
Once everything is in the slow cooker, give it a good stir, cover, and let it do its thing.
- Transfer to Slow Cooker: In the base of a slow cooker, add the cooked turkey mixture, remaining water or broth, crushed tomatoes, diced tomatoes, corn, green chiles, tomato paste, kale, squash, honey, and worcestershire sauce. Stir until combined.
- Simmer: Cover and cook for 3-4 hours on high or on low for 6-8 hours. You can also simmer in a large pot covered on medium-low heat for 1-2 hours on the stove, stirring occasionally.
Recipe Serving Suggestions
You can’t go wrong with some warm bread for your cozy meal. Here are some of my favorites:
- Cheddar Chive Muffins: Quick, easy, and delicious, you’ll love these cheddar chive muffins!
- Cornbread Recipe without Buttermilk: This cornbread is sweet, buttery, and fluffy.
- Rustic Bread Recipe: The perfect beginner friendly loaf. You only need 4 ingredients to make it and no sourdough starter.
- Homemade Drop Biscuits: These biscuits are fluffy, buttery, and super soft. They are super easy to make and made up of only 7 pantry staples.
Don’t forget to add your favorite toppings! If you need some ideas, check out my 33 Best Toppings for Chili.
Expert Tips
- Brown the Meat Well: Let the ground turkey cook undisturbed for a minute or two before stirring to develop more flavor from browning.
- Use Fire-Roasted Tomatoes: These add a layer of smoky depth you won’t get from regular tomatoes. It’s worth it!
- Add Greens at the End (If Stovetop): If simmering on the stove instead of a slow cooker, wait until the last 10–15 minutes to stir in the kale so it doesn’t overcook.
- Chop Veggies Evenly: Uniform pieces of bell pepper, onion, and squash cook more evenly, especially in the slow cooker.
- Adjust Spice to Taste: The recipe is mild to medium. Add crushed red pepper flakes or diced jalapeño if you prefer more heat.
Most Common Mistakes
- Not Seasoning Enough: Ground turkey is very lean and needs plenty of seasoning. Don’t skimp on salt or the chili spices.
- Overcooking On the Stove: If you simmer this chili too hard or too long uncovered, it can dry out or burn. Keep it at a gentle simmer and stir occasionally.
- Adding Too Much Liquid: If using broth instead of water, be sure to stick to the 1½ cup measurement total or the chili may be too thin.
Additions & Variations
- Spicy Version: Add 1 diced jalapeño with the onion and bell pepper or stir in a pinch of cayenne pepper.
- Sweeter Option: Add more honey or a splash of maple syrup for a sweeter chili.
- Extra Protein: Stir in cooked quinoa or lentils at the end for even more bulk and nutrition.
- Different Greens: Swap the kale for baby spinach, chopped Swiss chard, or even shredded cabbage.
- Stovetop Shortcut: Skip the slow cooker and simmer everything in a large pot for 60–90 minutes—perfect for a quicker weeknight meal.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
Recipe FAQs
What can I put in chili instead of beans?
Instead of beans, this recipe calls for vegetables. I like to use corn, kale, and butternut squash.
Are beans necessary for chili?
No, not at all. This is completely a personal preference.
What vegetables are good with chili?
I like to add onions, bell peppers, corn, squash, and kale. You could also add spinach, sweet potato, zucchini, celery, or carrot.
What are some secret ingredients for chili?
The key to a flavorful chili is a good spice blend. I like to balance the acidity in the tomatoes with a touch of honey as well.
What can I do with leftovers?
Once cooled to room temperature, store leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze your turkey chili for up to 3-4 months. Allow the chili to cool completely before transferring it to a freezer-safe container or bag. If using freezer bags, lay them flat to save space and help the chili freeze quickly.
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No Bean Turkey Chili
This No Bean Turkey Chili is cozy, hearty, and packed with tons of hidden veggies—without a single bean in sight. It’s smoky, slightly sweet, and rich with flavor thanks to a bold homemade chili seasoning and a medley of colorful ingredients like fire-roasted tomatoes, kale, butternut squash, corn, and green chiles. It’s perfect for meal prep, busy weeknight dinners, or game day gatherings. Just set it in the slow cooker and let it do all the work!
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 pound lean ground turkey*
Chili Seasoning
- 3 Tablespoons chili powder
- 2 Tablespoons smoked paprika*
- 1 1/2 Tablespoons cumin
- 1 Tablespoon granulated garlic
- 2 teaspoons oregano
- 1 1/2 teaspoons Morton coarse kosher salt, plus more to taste*
- 1 teaspoon black pepper
Vegetables & Liquids
- 1 large white onion, diced
- 1 large green bell pepper, diced
- 1 1/2 cup water or chicken broth, divided
- 1 (28 ounce) can crushed fire roasted tomato
- 1 (15 ounce) diced tomatoes
- 1 (15 ounce) can yellow corn, drained
- 1 (7 ounce) diced green chiles
- 1/4 cup tomato paste
- 1 medium bunch dino kale, ribs removed & chopped finely*
- 2 cups frozen butternut squash cubes
- 1 Tablespoon honey
- 1 Tablespoon worcestershire sauce
Toppings
- homemade crispy corn tortilla strips, see notes for instructions*
- greek yogurt, green onions, shredded cheese, or avocado
Instructions
- Brown the Turkey: In a large skillet over medium heat, heat the olive oil. Add the ground turkey and begin to break it up.2 Tablespoons olive oil, 1 pound lean ground turkey*
- Add the Spices: Stir in the chili powder, smoked paprika, cumin, garlic, oregano, salt, and pepper.3 Tablespoons chili powder, 2 Tablespoons smoked paprika*, 1 1/2 Tablespoons cumin, 1 Tablespoon granulated garlic, 2 teaspoons oregano, 1 1/2 teaspoons Morton coarse kosher salt, plus more to taste*, 1 teaspoon black pepper
- Cook the Veggies: Add 3/4 cup of the water or broth, bell pepper, and onion.1 large white onion, diced, 1 large green bell pepper, diced, 1 1/2 cup water or chicken broth, divided
- Finish Cooking Turkey: Continue cooking until the turkey is completely cooked through.
- Transfer to Slow Cooker: In the base of a slow cooker, add the cooked turkey mixture, remaining water or broth, crushed tomatoes, diced tomatoes, corn, green chiles, tomato paste, kale, squash, honey, and worcestershire sauce. Stir until combined.1 (28 ounce) can crushed fire roasted tomato, 1 (15 ounce) diced tomatoes, 1 (15 ounce) can yellow corn, drained, 1 (7 ounce) diced green chiles, 1/4 cup tomato paste, 1 medium bunch dino kale, ribs removed & chopped finely*, 2 cups frozen butternut squash cubes, 1 Tablespoon honey, 1 Tablespoon worcestershire sauce
- Simmer: Cover and cook for 3-4 hours on high or on low for 6-8 hours. You can also simmer in a large pot covered on medium-low heat for 1-2 hours on the stove, stirring occasionally.
Did you make this recipe? Leave a comment below!
Notes
- Ground Turkey: Use lean (93/7) for the best balance of flavor and texture. Sub with ground chicken or beef if preferred.
- Smoked Paprika: Adds depth and smokiness. Regular paprika works in a pinch, but it won’t have the same richness.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dino Kale (Lacinato Kale): Adds nutrients and texture. Sub with baby spinach or curly kale.
- Homemade Crispy Corn Tortilla Strips: Preheat the oven to 400 degrees. Rub both sides of 5 corn tortillas with a lime wedge so they are coated in lime juice. Brush each side with 1 Tablespoon of avocado oil as well. Stack and slice into 1.5 inch strips. Sprinkle generously with coarse kosher salt. Bake for 9-11 minutes.
- Brown the Meat Well: Let the ground turkey cook undisturbed for a minute or two before stirring to develop more flavor from browning.
- Use Fire-Roasted Tomatoes: These add a layer of smoky depth you won’t get from regular tomatoes. It’s worth it!
- Add Greens at the End (If Stovetop): If simmering on the stove instead of a slow cooker, wait until the last 10–15 minutes to stir in the kale so it doesn’t overcook.
- Chop Veggies Evenly: Uniform pieces of bell pepper, onion, and squash cook more evenly, especially in the slow cooker.
- Adjust Spice to Taste: The recipe is mild to medium. Add crushed red pepper flakes or diced jalapeño if you prefer more heat.
- Stovetop Shortcut: Skip the slow cooker and simmer everything in a large pot for 60–90 minutes—perfect for a quicker weeknight meal.
Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1164mg | Fiber: 6g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is perfect comfort for our cold weather