
Warm, hearty, and bursting with bold flavors, this gluten-free turkey chili is the go-to dish for a stress-free, crowd-pleasing meal. Whether you’re hosting a casual game night or pulling together a weeknight dinner, this recipe is as simple as it is satisfying—leaving you more time to enjoy the moments that matter.
It’s easy to prepare, packed with bold spices, and made with gluten-free ingredients so everyone can enjoy it worry-free. Serve it with a toppings bar for a fun, customizable twist that’s sure to impress your guests!
You’ll love this recipe because…
Ingredients
TIP
While this chili is ready after 4–6 hours in the slow cooker, letting it cook on low for the full 6 hours allows the flavors to meld and deepen. If you have time, chili always tastes even better the next day—make it ahead and reheat for a truly bold and rich dish!
Ingredient Notes
- Ground Turkey – Ground turkey is a flavorful base for this chili, but you can easily swap it with ground chicken or ground beef, depending on your preference.
- Diced Tomatoes – Use canned diced tomatoes with their juices for the perfect balance of texture and acidity. You can also use fire-roasted diced tomatoes, which add a smoky depth that complements the chili spices.
- Beans – Black beans, kidney beans, or pinto beans all work beautifully in this recipe. I usually use one can of black beans and one can of kidney beans. Make sure to drain and rinse canned beans to remove any excess liquid.
- Spices – Did you know that most store-bought packets of chili seasoning are NOT gluten-free? Instead, use individual spices to flavor your chili! It’s so simple and cheaper, too. Chili powder, cumin, and paprika create a bold, flavorful base for the chili. Feel free to add cayenne pepper or crushed red pepper flakes for extra heat, or adjust the spices to suit your taste.
- Chicken Broth – Use chicken broth to create a flavorful, cohesive base. If you are on a gluten-free diet, be sure that the chicken broth you buy is gluten-free as some brands are not.
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! Brown the turkey, onion, and garlic in a large pot, then add the remaining ingredients. Simmer on low heat for 30–45 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Absolutely! Chili often tastes even better the next day. Prepare it in advance, let it cool completely, and store it in the refrigerator. Reheat on the stove or in the slow cooker before serving.
In addition to avocado and green onions, try shredded cheese, sour cream, pickled onions, cilantro, tortilla chips, or a squeeze of lime juice to brighten the flavors.
Yes! Let the chili cool completely, then transfer it to airtight freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the slow cooker.
Expert Tips
Storage instructions
Refrigerating Leftovers: Let the chili cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezing Leftovers: Chili freezes beautifully! Allow it to cool completely, then portion it into freezer-safe containers or zip-top bags. Lay bags flat in the freezer for easier storage. Freeze for up to 3 months. I typically will store in 1-2 serving portions so that I can just reheat what we need for dinner for me and my husband, so consider how large your family is before portioning and freezing.
Pro Tip for Freezing: Label your containers with the date and reheating instructions to make busy weeknights even easier.
Thawing and Reheating: Thaw frozen chili overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, or warm in the microwave in 1-minute intervals until hot.
How to Create the Ultimate Chili Topping Bar Setup
Hosting a chili bar is a fun and stress-free way to feed a crowd while letting guests customize their bowls to perfection. Here’s how to set up a chili bar that’s a crowd-pleaser at every party.
Keep the chili warm. Serve the slow cooker turkey chili directly from the slow cooker to keep it warm throughout the event. Use the “keep warm” setting so guests can serve themselves at their leisure.
Add topping station essentials. Arrange toppings in small bowls with serving spoons for easy access. Include:
- Creamy Options: Easy 4-ingredient guacamole, sour cream, or Greek yogurt
- Cheese: Shredded cheddar, Monterey Jack, or crumbled queso fresco.
- Fresh Additions: Chopped green onions, diced tomato, diced avocado, fresh cilantro, or lime wedges
- Crunchy Add-Ons: Crushed tortilla chips or corn chips
- A Bit of Heat: Pickled jalapeños or hot sauce
Don’t forget side dish pairings.
- Offer gluten-free cornbread or gluten-free garlic bread for dipping on the side
- A cold side, like cabbage dill coleslaw, is great to offset the heat from the chili
- Set out bowls of tortilla chips or gluten-free crackers for guests who love a little crunch.
Drink pairings are always a great idea. Don’t forget a refreshing drink, like my cucumber jalapeño margarita or pineapple margarita. My cucumber lemonade is a great option for a non-alcoholic drink, too.
Decor and ambiance make the whole party come together. Add small chalkboard signs or tags to label each topping for an organized look. I like to include dietary information on each sign so if guests have multiple allergies they know what to avoid. Take extra care when prepping ingredients with allergens to eliminate any cross-contact in the kitchen if you are cooking for those with food allergies. I make my chili bar 100% gluten-free since I have celiac disease and I swear no one ever knows the difference!
More soups and stews to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Slow Cooker Turkey Chili
Ingredients
Ingredients:
- 1 lb ground turkey
- 1 tablespoon olive oil or avocado oil
- 1 1/2 cups diced onion - about 1 medium onion
- 2 cloves garlic - minced
- 1 cup diced green bell pepper - about 1 bell pepper
- 16 oz tomato sauce
- 16 oz diced tomatoes
- 15 oz black beans - canned and drained
- 15 oz kidney beans - canned and drained
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 teaspoon paprika
Optional for serving:
- diced avocado
- chopped green onions
- sour cream
Instructions
Directions:
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add 1 lb ground turkey and cook until browned, breaking it into crumbles as it cooks.
- Add 1 1/2 cups diced onion to the skillet and sauté for 3-5 minutes, until softened. Stir in 2 cloves minced garlic and cook for an additional minute, until fragrant.
- Transfer the cooked turkey, onion, and garlic mixture to the slow cooker. Add the remaining ingredients, including 1 cup diced green bell pepper, 16 oz tomato sauce, 16 oz diced tomatoes, 15 oz black beans (drained), 15 oz kidney beans (drained), 1 tablespoon chili powder, 1 tablespoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground pepper, and 1/2 teaspoon paprika. Stir everything together until fully combined.
- Cook the chili in the slow cooker on low for 4-6 hours, stirring occasionally, until heated through and flavors have melded together. Taste and adjust seasonings as needed.
- To serve, top each bowl with your desired toppings, such as diced avocado, sour cream and chopped green onions, if desired. Enjoy!
Notes
- Gluten Free Note: While this recipe is naturally gluten-free as written, make sure to use gluten-free labeled chicken broth, canned beans, and spices. Some brands of spice blends or broths can contain hidden gluten, so reading labels is key!
- Stovetop option: Don’t have a slow cooker? You can make this chili in a large pot on the stovetop. After browning the turkey and sautéing the veggies, add all ingredients to the pot. Simmer on low for 30-40 minutes, stirring occasionally.
- Freezer-friendly: This chili freezes beautifully! Store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
- Topping ideas: Avocado, sour cream, and green onions are what I went with, but shredded cheese, pickled red onions, corn chips, tortilla chips, sliced jalapeño or a squeeze of lime also are great options!
This chili looks so warm, filling, and hearty. I love that you made it in the slowcooker!
Chili is always a must right now!! Yum!
Love, love, love slow cooker meals, and this chili looks so hearty and de-lish! I need to try that easy guac recipe too!
I seriously need this chili in my life!!
i’m ready to dig in!
I love using a slow cooker for chili! Such an easy meal!
LOVE the guac on top!
I made a double batch of this yesterday because I needed a make-ahead dinner for a busy night, and it was a winner! Not only was it easy to put together, but it was flavorful and so comforting for a chilly evening. I am so excited to eat the leftovers for lunch. We’ll definitely be making this again!