This healthy No Bean Turkey Vegetable Chili can be made in the slow cooker or on the stovetop. It is loaded with kale, squash, onions, and peppers. This easy recipe is low carb & keto friendly. Serve with greek yogurt and cheese.
I absolutely love a good bowl of chili. Try my classic Dutch Oven Chili Recipe, quick No Bean Instant Pot Chili, or creamy Crockpot Cream Cheese Chicken Chili.
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Why You’ll Love This Recipe
- Smoky - The smoked paprika adds a rich smoky flavor.
- Mild - Despite all of the dry spices, this recipe has a very mild heat level.
- Healthy - This turkey chili recipe is full of vegetables, protein, and fiber.
- Slow cooker & stovetop friendly - Depending on how much time you have you can make this in the slow cooker on low or high or on the stove.
- Great for meal prep - Since this recipe makes multiple servings it is great to prepare at the beginning of the week and reheat in the microwave for lunch or dinner.
- Versatile - Use whatever veggies you have in the fridge.
- Low carb, gluten-free, & dairy-free - Always check all nutrition labels if you have dietary restrictions as ingredients differ.
Ingredients & Substitutions
- Ground Turkey: Substitute for ground beef or chicken.
- 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!Smoked Paprika: Be sure to use smoked and NOT plain.
- Kale: Substitute with chopped spinach or regular kale.
- Butternut Squash: Substitute with yellow squash, zucchini, or sweet potato.
- 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.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make No Bean Turkey Chili
Quick Overview
- Sauté the turkey and spices.
- Add all ingredients to the slow cooker.
- Cover and cook.
Step by Step Instructions
The turkey should be completely browned.
Step 1: In a large skillet over medium heat, heat the olive oil. Add the ground turkey and begin to break it up.
Step 2: Stir in the chili powder, smoked paprika, cumin, garlic, oregano, salt, and pepper.
Step 3: Add ¾ cup of the water or broth, bell pepper, and onion.
Step 4: Continue cooking until the turkey is completely cooked through.
The chili might seem thick but the veggies will release water as they cook.
Step 5: 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.
Step 6: 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 for 1-2 hours on the stove, stirring occasionally.
Recipe Serving Suggestions
Healthy turkey chili is not complete without your favorite toppings and a side of cornbread. Here’s some options for serving:
- Toppings: Crispy tortilla strips, tortilla chips, fritos, greek yogurt, sour cream, green onions, red onion, shredded cheese, jalapeños, cilantro, or avocado
- Super soft & fluffy Cornbread without Buttermilk
- Easy no-knead Dutch Oven Rustic Bread
- Homemade cheesy garlic butter Texas Toast Recipe
Expert Tips & Variations
- Slow cook. Chili needs time for all of the flavors to develop. This is why I recommend the slow cooker or simmering on the stove for at least an hour. I even think this chili tastes better the next day.
- Add spice. This recipe is extremely mild. Add red pepper flakes or cayenne pepper to make it spicy.
- Freeze leftovers. Portion the chili in individual freezer bags or containers. Store in the freezer for 2-3 months. Reheat from frozen on the stove covered until heated through.
Recipe FAQs
Instead of beans, this recipe calls for vegetables. I like to use corn, kale, and butternut squash.
No, not at all. This is completely a personal preference.
I like to add onions, bell peppers, corn, squash, and kale. You could also add spinach, sweet potato, zucchini, celery, or carrot.
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.
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No Bean Turkey & Vegetable Chili
Equipment:
Ingredients:
- 2 Tablespoons olive oil
- 1 pound lean ground turkey*
Chili Seasoning
- 3 Tablespoons chili powder
- 2 Tablespoons smoked paprika*
- 1 ½ Tablespoons cumin
- 1 Tablespoon granulated garlic
- 2 teaspoons oregano
- 1 ½ 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 ½ 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
- ¼ 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:
- In a large skillet over medium heat, heat the olive oil. Add the ground turkey and begin to break it up.
- Stir in the chili powder, smoked paprika, cumin, garlic, oregano, salt, and pepper.
- Add ¾ cup of the water or broth, bell pepper, and onion.
- Continue cooking until the turkey is completely cooked through.
- 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.
- 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 for 1-2 hours on the stove, stirring occasionally.
Notes:
- Ground Turkey: Substitute for ground beef or chicken.
- Smoked Paprika: Be sure to use smoked and NOT plain.
- Kale: Substitute with chopped spinach or regular kale.
- Butternut Squash: Substitute with yellow squash, zucchini, or sweet potato.
- 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.
- Slow cook. Chili needs time for all of the flavors to develop. This is why I recommend the slow cooker or simmering on the stove for at least an hour. I even think this chili tastes better the next day.
- Add spice. This recipe is extremely mild. Add red pepper flakes or cayenne pepper to make it spicy.
- Freeze leftovers. Portion the chili in individual freezer bags or containers. Store in the freezer for 2-3 months. Reheat from frozen on the stove covered until heated through.
This is perfect comfort for our cold weather