Go Back
Crock Pot No Bean Turkey Chili

Crock Pot No Bean Turkey Chili

Get ready to revolutionize your weeknights with this incredible Crock Pot No Bean Turkey Chili. This recipe delivers a deeply satisfying, protein-packed meal without the added carbs of beans, making it a perfect and healthy option for busy families and anyone seeking a comforting, flavorful bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Chili, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds lean ground turkey
  • 1 large yellow onion chopped
  • 2 bell peppers any color desired, e.g., red, green, yellow, chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 cup low-sodium chicken broth or turkey broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste
Optional toppings:
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • chopped fresh cilantro
  • sliced green onions
  • avocado slices

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
    1.5 pounds lean ground turkey
  2. Add the chopped yellow onion and bell peppers to the same skillet. Cook for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
    1 large yellow onion, 2 bell peppers, 2 cloves garlic
  3. Transfer the browned turkey and sautéed vegetables to your slow cooker.
  4. Pour in the crushed tomatoes and diced tomatoes (with their juice). Add the chicken or turkey broth.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 cup low-sodium chicken broth or turkey broth
  5. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Mix everything thoroughly to ensure the spices are evenly distributed.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
  6. Season the chili generously with salt and freshly ground black pepper to your taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and you can always adjust later.
    salt, freshly ground black pepper
  7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili is heated through and tender.
  8. Before serving, taste the chili and adjust seasonings as needed. Ladle the Crock Pot No Bean Turkey Chili into bowls and top with your favorite fixings.
    shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, avocado slices

Notes

Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, portion the cooled chili into freezer-safe containers or heavy-duty freezer bags. It will stay fresh in the freezer for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave.