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5 from 29 votes

No Bean Turkey & Vegetable Chili

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.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main
Cuisine: American
Servings: 6
Calories: 231kcal
Author: Brianna May

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.

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