Some evenings call for a big, cozy bowl of chili, but I don’t always want the heaviness beans bring. That’s why this easy no bean turkey chili is one of my go-to weeknight meals. It’s flavorful, satisfying, and lighter than a traditional bean chili. Made with lean ground turkey, simple pantry spices, plenty of bell peppers and onion, and a touch of jalapeño for brightness, it comes together quickly and is ready in under 40 minutes. Leftovers freeze well and taste even better the next day, which makes this an ideal option for meal prep.
My husband prefers chili without beans, so I developed several no-bean recipes like this one. This version keeps things straightforward: brown lean ground turkey in a little oil, then add diced onion, red and green bell peppers, jalapeño and garlic. Stir in diced tomatoes, tomato sauce, broth and a warming blend of chili powder, cumin and paprika. Simmer gently until the flavors meld and the chili thickens. If you prefer a chunkier, meatier bowl, try a beef version, but if you want something lighter and just as comforting, this turkey chili hits the spot.
Ingredients
See the recipe card below for exact quantities and optional conversions.
Instructions
This no-bean turkey chili can be made on the stovetop or prepared in a slow cooker. Both methods are outlined in the recipe card; the stovetop method is fastest and gives great depth of flavor.
Step 1: Heat oil in a Dutch oven or large pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until fully browned.
Step 2: Add diced onion, red and green bell peppers, and the jalapeño. Cook over medium heat until the onion becomes translucent, then stir in the minced garlic.
Step 3: Add the diced tomatoes, tomato sauce, broth and spices (chili powder, paprika, smoked paprika, cayenne, and cumin). Stir to combine, bring to a simmer, then reduce heat to low, cover and simmer for about 45 minutes so the flavors develop and the chili thickens.
Step 4: Taste and adjust seasoning if needed. Serve warm with your favorite toppings and enjoy.
What Toppings to Add
Customizing your chili with toppings makes each bowl fun. Try one or a few of these:
- Shredded cheddar, Monterey Jack, or pepper jack
- A dollop of sour cream or plain Greek yogurt
- Sliced avocado or a spoonful of guacamole
- Fresh cilantro or parsley
- Diced red onion or sliced green onions
- Pickled jalapeños or fresh chili slices for extra heat
- Crushed tortilla chips, corn chips, or oyster crackers
- A squeeze of fresh lime juice to brighten the flavors
Sarah’s Top Tip
- Brown the turkey well. Letting the meat caramelize adds deep savory flavor that makes the chili heartier.
- Toast the spices briefly. Cook the chili powder, cumin and paprika in the pot for about a minute before adding liquids to release their aroma.
- If the chili is too thin, simmer uncovered for 5–10 minutes to reduce. If it’s too thick, add a splash of broth.
- Chili powders and spice blends vary—start with less heat, taste, then add more cayenne or jalapeño to suit your preference.
Serving
This bean-free turkey chili is satisfying on its own but pairs beautifully with buttery cornbread or crusty bread to soak up the sauce. A simple green salad or roasted vegetables also complement the meal.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over medium heat, stirring occasionally, or heat individual portions in the microwave. Add a splash of broth or water if the chili thickened in the fridge.
Freezer: Portion into freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Soup and Chili Recipes
-
Italian Sausage and Kale Soup with Ditalini45 Minutes
-
Leftover Turkey Soup (Easy, Cozy & Freezer-Friendly)40 Minutes
-
Slow Cooker Beef and Barley Soup (Hearty, One-Pot Comfort Food)1 Hour 15 Minutes
-
Easy Beef Chili (Hearty One-Pot Comfort Food)55 Minutes
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Easy No Bean Turkey Chili
See the full post for extra tips and photos
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, deseeded and diced
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon cumin
- 1 ½ cups chicken, beef, or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Stovetop
- Heat oil in a Dutch oven over medium-high heat. Add ground turkey and cook 6–8 minutes, breaking it up, until browned.
- Add diced onion, bell peppers and jalapeño. Cook until the onion is translucent, about 5 minutes. Stir in the minced garlic, diced tomatoes and tomato sauce.
- Stir in chili powder, paprika, smoked paprika, cayenne, cumin, salt, black pepper and broth. Bring to a simmer, reduce heat to low, cover and cook about 45 minutes.
- Turn off the heat, let the chili rest a few minutes, then serve with your favorite toppings.
Slow Cooker
- Brown the ground turkey in a skillet for 6–8 minutes, then transfer it to the slow cooker.
- Add the remaining ingredients to the slow cooker, cover and cook on low for 6–8 hours or on high for 4–5 hours.
- Turn off the slow cooker and serve with desired toppings.
Sarah’s Tips
- Let the chili simmer long enough for the flavors to deepen.
- Increase jalapeño or cayenne for more heat.
- Boost vegetables by adding diced sweet potato or extra peppers.
- This chili makes a great make-ahead meal and keeps well in the fridge.
- For a thicker chili, simmer uncovered for the last 10–15 minutes; it will thicken more as it rests.
Tools I Use for This Recipe
- Dutch oven or large pot
- Skillet (for browning if using slow cooker)
- Slow cooker (optional)
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Calories: 110.15 kcal
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Protein: 18.73 g
Nutritional information is an estimate and may vary based on ingredients and portion sizes.
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