Turkey Chili (No Beans!)
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A Healthy Turkey Chili recipe that is made with no beans! Delicious and easy to make in the crockpot or instant pot. Paleo & Whole30 too!
Turkey Chili is one of the best crockpot meal you’ll ever make.
This recipe is on repeat in our house because it’s veggie and protein packed, loaded with flavor, low in fat and easy to make in your slow cooker! (You can make it on the stove top or instant pot too!)
It’s perfect for a week night dinner, meal prepping, or a game day snack!
Liz’s Tips for the Best Chili
- Cook the chili on low for at least 6 hours – chili really is best simmered low and slow. You can put this on high in the crockpot or make it on the stovetop, but I find a minimum of 6 hours in the crockpot is best.
- Use a food processor to chop your veggies– I put the carrots, onion and garlic in the food processor to make them super fine. It also saves a ton of time!
- If making in the instant pot: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
Ingredients
Substitutions
Turkey: This turkey chili works with ground turkey, ground beef, or ground chicken! You can also use chicken breasts and make a shredded chicken chili. We also have a Healthy White Chicken Chili or Pumpkin Chicken Chili if you’re looking for other chili recipes, or this Gluten Free Chili Mac is a delicious twist on chili!
Veggies: You can use more or less of any of the veggies in this recipe. Feel free to use fewer peppers, more carrots, etc. It’s a pretty flexible recipe.
Beans: You can totally add beans to this chili. Black beans or pinto beans would be a great addition! Or check out our Ground Turkey Chili! I also love to add 1 cup of corn to this chili for sweetness.
Sweet Potatoes: I have made this with sweet potatoes. I cut them into large 1 inch chunks. I would recommend adding 2 cups of sweet potatoes if you’d like. I bet butternut squash would also be good, but I haven’t tried it. You could also check out our Ground Beef and Sweet Potato Chili.
Spices: You can add more and less spices if you like. It seems like a lot of seasoning but I promise it’s delicious!
How to Make No Bean Chili
- Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes.
- Form into ball Add browned turkey + all ingredients to the crockpot.
- Stir all of the ingredients together in the crockpot until thoroughly mixed.
- Cook on low for 6 hours. Serve over rice or cauliflower rice.
The ground turkey in this recipe is way lighter than beef, making this the perfect protein and veggie packed dish (we also love it in shepherd’s pie)! Your family is totally going to love it.
Something to note – this recipe makes a pretty large batch of chili (an entire crockpot full).
However, it does freeze very well. It’s perfect for making one large batch, enjoying it for dinner + freezing it for later in the week!
Instant Pot Turkey Chili
Yes, you can make this turkey chili in the instant pot, crockpot OR on your stovetop!
If you are making this in the instant pot, make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may have a burn notice during cooking.
You also must make sure your Instant Pot pressure is set to sealing. See below for instant pot instructions in the recipe.
What to Serve with This Chili
- Rice/Quinoa: I like to put this over rice. I usually stir in 1/2 a cup of califlower rice for extra veggies too!
- Toppings: Guacamole, avocado, red onion, salsa, sour cream, or jalapeño are all great toppings for this recipe. You could add cheddar cheese or crushed tortilla chips
- Over a salad
- If you’re paleo or whole30: Serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains.
Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this turkey chili! This chili freezes very well. In fact, I usually get 3 or 4 small containers and divided the leftovers from the crockpot once we’re done eating it for dinner. We like these containers for freezing.
Reheating: Then, when you’re ready to enjoy, you can take a container out of the freezer and heat over the stove or in the microwave. It’s great for a quick meal!
If you LOVE healthy slow cooker recipes you should click here to get my healthy crockpot cookbook! If you love ground turkey, check out these Healthy Ground Turkey Recipes!
Other healthy crockpot dinners:
We love our crockpot! Here are some of our favorite healthy crockpot dinners:
Turkey Chili with No Beans
Ingredients
- 2 lbs ground turkey
- 2 tablespoons olive oil
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1 cup diced red bell peppers
- 1 cup minced carrots
- 28 oz canned crushed tomatoes low salt if necessary
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon optional
- ¼ teaspoon red pepper flakes optional
Instructions
Crockpot Instructions:
- In a large sauté pan, heat the olive oil. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Add the cooked turkey/onion/garlic mixture to the crockpot. Stir in carrots, bell peppers, crushed tomatoes and dried spices.
- Stir all of the ingredients together in the crockpot until thoroughly combined
- Cook on low for 6-8 hours or high for 4-6 hours. (Low is recommended) Stir every hour or so if you can. Serve over rice or cauliflower rice.
Instant Pot Instructions
- *Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 10 minutes. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Stir in carrots, bell peppers, crushed tomatoes and dried spices. Important step only for the instant pot: Add 1 cup of water, then stir again.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Serve over rice or cauliflower rice.
Stovetop Instructions:
- In a large pot, heat the olive oil. Cook the turkey over medium high heat for about 5 minutes until somewhat browned.
- While the turkey is cooking, chop all vegetables and measure spices.
- Once the turkey has cooked for 5 minutes, add the onions and garlic to the pan and sauté for an additional 5 minutes.
- Stir in carrots, bell peppers, crushed tomatoes and dried spices until thoroughly combined.
- Turn the heat to medium and bring the chili to a simmer. Cook over low-medium heat for 30 minutes to 2 hours stirring every 10-15 minutes.
- Serve over rice or cauliflower rice.
Video
Notes
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
- Make sure your Instant Pot pressure is set to sealing.
My family loved it! Easy to make, no weird ingredients, just yummy clean food!
I’ve been using this recipe for 3 years now. My family of 6 loves it. I have to double the recipe because they always go back for 3rd helpings.
So happy you like it, Saadia!