Slow cooker turkey chili made without beans is a comforting, flavorful meal that’s perfect for busy weeknights and make-ahead dinners. Ground turkey keeps this chili lean, while tomato sauce and diced tomatoes with green chiles create a bright, tangy base. It’s an especially cozy dish during cooler months, but tasty any time of year. Serve it with your favorite toppings for a hearty, customizable bowl.
The slow cooker is one of the most convenient tools in the kitchen—set it and forget it while flavors meld together for hours. This no-bean turkey chili is simple to prepare, and it adapts well if you want to swap proteins or add vegetables. Below you’ll find an overview of ingredients, step-by-step instructions, tips, and variations to make this recipe your own.
Ingredients
This is an overview. Exact amounts and a printable recipe card are listed below in the recipe section.
- Oil – olive or canola oil for browning.
- Ground turkey – 93% lean is recommended; you can substitute ground chicken or lean ground beef.
- Worcestershire sauce
- Onions – yellow onion, chopped.
- Bell peppers – green or red, chopped.
- Jalapeño – optional; omit if you prefer milder chili.
- Garlic – fresh, minced.
- Tomato sauce – can substitute tomato paste if needed.
- Diced tomatoes with green chiles (Rotel)
- Water – or use chicken or vegetable broth for added flavor.
- Chili powder, cumin, smoked paprika, cayenne pepper
- Kosher salt and ground black pepper
- Toppings (optional) – shredded cheese, diced red onion, tortilla chips, cilantro, sliced avocado, sour cream, sliced green onions, or your favorites.
Instructions
1) Heat oil in a large skillet over medium heat. Add the ground turkey, season with salt and pepper, and cook until browned and no longer pink. Stir in the Worcestershire sauce, then transfer the turkey to the slow cooker insert.
2) In the same skillet (add a bit more oil if needed), sauté the chopped onions, bell pepper, and jalapeño until softened, about 5 to 7 minutes. Add the minced garlic and cook for another minute. Transfer the softened vegetables to the slow cooker.
3) Add the tomato sauce, drained diced tomatoes with green chiles, water or broth, chili powder, cumin, smoked paprika, cayenne, and additional salt and pepper to taste. Stir until everything is well combined.
4) Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Taste and adjust seasonings before serving. Top with your preferred garnishes.
Tips
- The turkey is fully cooked when browned, so the chili is safe to eat at any point, but it develops deeper flavor after several hours of simmering.
- Adjust the amount of water or broth to reach your desired thickness—this version is on the thinner side.
- Taste near the end of cooking and tweak the seasonings if needed.
- Chili is very forgiving—feel free to substitute ingredients or add leftovers from your fridge to customize the dish.
Variations
To add beans: Stir in a 15-ounce can of rinsed beans such as black, pinto, kidney, or white beans during the last 20–30 minutes of cooking.
Add fresh or canned corn for sweetness and texture.
Include extra vegetables like diced sweet potatoes, butternut squash, or carrots to make the chili heartier.
For a more traditional flavor, use ground beef in place of turkey.
Can I make this recipe on the stovetop?
Yes. Use a large soup pot, Dutch oven, or stockpot and follow the same steps for browning and sautéing. Combine all ingredients in the pot, bring to a boil, then reduce to a gentle simmer. Cook uncovered to thicken, stirring occasionally, or cook covered to retain more liquid. Adjust liquid as needed and simmer until flavors are melded and vegetables are tender.
How to store
Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, freeze in freezer-safe containers for a few months; thaw in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Cover loosely to prevent splatters when microwaving.
More hearty chili recipes
- Ground beef chili (classic hearty version)
- Creamy chicken and white bean crockpot chili
- Texas-style chili (no beans, robust spices)
📖 Recipe
Slow Cooker Turkey Chili (No Beans)
Ingredients
- 1 tablespoon oil or cooking spray
- 2 pounds ground turkey (93% lean)
- 2 teaspoons Worcestershire sauce
- 2 cups bell peppers, chopped (about 2 peppers)
- 1.5 cups onions, chopped
- 1 jalapeño, finely chopped (optional)
- 1 tablespoon garlic, minced
- 1.5 cups water or broth
- 15 ounces tomato sauce
- 10 ounces diced tomatoes with green chiles (drained)
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat oil in a large skillet over medium heat. Brown the ground turkey, seasoning with salt and pepper. Stir in Worcestershire sauce and transfer the turkey to the slow cooker.
- In the same skillet, sauté onions, bell peppers, and jalapeño until softened (5–7 minutes). Add garlic and cook one more minute. Add vegetables to the slow cooker.
- Add water or broth, tomato sauce, drained diced tomatoes with chiles, and the spices. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Taste and adjust seasonings. Serve with desired toppings.
Notes
- To add beans, stir in a rinsed 15-ounce can of beans near the end of cooking.
- Add corn, diced sweet potatoes, butternut squash, or carrots for more texture and nutrition.
- Substitute ground beef for a more traditional chili flavor.
Nutrition (approximate per serving)
- Calories: 267 kcal
- Carbohydrates: 17 g
- Protein: 39 g
- Fat: 7 g
- Fiber: 5 g
- Sodium: 906 mg
Tried this recipe? Leave a tip or note about how you customized the chili to make it your own.