No Bean Turkey Chili

5 from 31 votes

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!

Prep Time15

Cook Time3

Total Time3 15

Course: Main

Cuisine: American

Servings:

Author: Brianna May

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.

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.

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