Gluten-Free Turkey Chili (Dairy-Free, Slow Cooker Friendly)
Setting the Table
The story behind the recipe
This chili started as a classic. Years ago, I adapted an original Betty Crocker Chili Con Carne recipe and slowly made it my own. This has quietly become a bit of a rock star in our house.
Over time, I swapped beef for turkey, softened the heat by reducing the pepper sauce, and switched from whole tomatoes to diced ones. I also started using one can each of light and dark kidney beans, and unlike the original recipe, I always drain and rinse them. To balance that, I add chicken broth to bring back just the right amount of liquid and depth. One small change at a time, guided by how it tasted and how it made me feel.
I also doubled the recipe so it works beautifully in the slow cooker (Crock-Pot). That was a game changer.
This is the chili I make when I want something really good but don’t want to spend the day cooking. It travels well, so it’s easy to take to a friend’s house. And it freezes extremely well — which means I can make a big batch once and have up to ten servings ready whenever I need a comforting, nourishing meal.
People rave about it because it just tastes good. Simple, hearty, and deeply satisfying.
This recipe is written as a double batch and makes about 10 servings. If you’d prefer to make a smaller amount, you can easily cut the recipe in half.
Filling the Bowl
What You’ll Need
2 pounds ground turkey
2 cups chopped sweet onion
3-4 cloves garlic, crushed
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
2 teaspoons unsweetened cocoa powder
½ teaspoon red pepper sauce
2 cans (16 ounces each) diced tomatoes, undrained
1 can (16 ounces) light red kidney beans, drained and rinsed
1 can (16 ounces) dark red kidney beans, drained and rinsed
½ cup low-sodium chicken broth
A small amount of cocoa adds depth without making the chili taste sweet or chocolatey.
Creating the Magic
Heat a large skillet over medium heat and brown the ground turkey, breaking it up as it cooks.
While the turkey cooks, measure the chili powder, salt, cumin, oregano, and cocoa into a small bowl.
Once the turkey is fully cooked, carefully drain off any excess liquid, transfer to a bowl and set it aside.
In the same skillet, add a small amount of olive oil and sauté the chopped onion over medium heat until soft and translucent. Near the end, add the garlic and cook just until fragrant.
Return the cooked ground turkey to the skillet and stir to combine with the onions and garlic.
Add the diced tomatoes (with their juices) to the pan and stir.
Stir the chicken broth and red pepper sauce into the bowl of dry spices, then pour the mixture into the skillet. Stir well to combine everything evenly.
Cover the skillet and bring the chili to a gentle simmer on the stove.
After browning the ground turkey and sautéing the onions, garlic, and spices on the stove, carefully transfer everything except the beans to the slow cooker. Stir gently to combine.
Choose your cooking time
LOW (great for all-day cooking)
Cook for 6–8 hours.
Add the beans during the last 45–60 minutes.
HIGH (shorter timeline)
Cook for 3–4 hours.
Add the beans during the last 20–30 minutes.
Once the beans are added, stir gently, cover again, and let everything heat through. If you have the time, LOW is my go-to.
Seasoning with Wisdom
Mix the spices with liquid before adding them.
Stirring the dry spices and pepper sauce into the broth first helps them blend smoothly and prevents clumping.
Drain excess liquid from the turkey before adding oil.
Ground turkey releases moisture as it cooks. Draining it first keeps the chili from tasting greasy.
Add the beans at the end on purpose.
Letting the chili base cook first gives the flavors time to develop while keeping the beans tender and intact.
On HIGH, keep the bean time short.
Once the beans are added, you’re just warming them through. A gentle simmer is fine — extended boiling can cause them to break down.
Taste near the finish.
Slow cooking mellows flavors. A small adjustment at the end can make everything feel just right
Stovetop Option (About 1½ Hours).
If you’d rather make this on the stove, you can follow the same steps to brown the turkey and sauté the onions, then simmer everything gently in a large pot for a total of about 90 minutes. Stir occasionally and adjust the heat as needed to prevent sticking.
In the last 20-30 minutes of cooking, stir in the drained and rinsed beans. Add a splash of broth if needed.
Planning Ahead
Refrigerator (storage):
Let the chili cool completely, then store in an airtight container for up to 4 days. The flavor deepens overnight, making leftovers especially good.
Freezer:
This chili freezes beautifully. Portion into freezer-safe containers or bags and freeze for up to 3 months. If freezer-friendly meals are part of your routine, I share exactly how I freeze gluten-free dishes without losing texture here.
Best thawing method:
For easiest reheating, thaw frozen chili overnight in the refrigerator.
Reheating from the refrigerator:
Reheat gently on the stovetop over medium-low heat or in the microwave. Stir occasionally and add a splash of broth or water if it thickens.
Forgot to thaw it?
If you’re reheating 1–2 servings straight from the freezer, place the chili in a saucepan over the lowest heat. Cover and let it warm slowly for 20–30 minutes, stirring occasionally. Once thawed, turn up the heat slightly and bring it to a gentle simmer.
You can also use the microwave to defrost if needed — just stir between intervals.
Serving My Final Thoughts
This is one of those meals I come back to again and again. It’s steady, comforting, and flexible — the kind of food that fits real life without a lot of fuss.
I usually serve this chili just as it is, but it’s easy to make it your own. A spoonful of dairy-free sour cream, a sprinkle of dairy-free cheese, or a few fresh herbs on top can be really nice. I also love it with gluten-free corn chips on the side for a little crunch. Some people prefer corn muffins, and that works beautifully too.
Most of all, this is a recipe that doesn’t ask much of you. It cooks while you go about your day, freezes well for later, and still feels nourishing when you finally sit down with a bowl.
Originally published: January 1, 2026