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–+ servings
Chili in a white bowl, topped with cilantro and cheese. Cornbread resting on the corner of the bowl.

Slow Cooker Gluten-Free Turkey Chili

Heather King
This hearty Gluten-Free Turkey Chili is packed with flavor, protein, and colorful vegetables. The seasonings meld together beautifully while slow cooking for hours in your Crockpot. It includes just the right amount of quinoa, a gluten-free, whole grain that is a good source of protein and fiber.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, Mediterranean, Mexican
Servings 6
Calories 313 kcal

Equipment

  • Slow Cooker (I use a 7-quart Crockpot, perfect for doubling the recipe.)
  • Large Frying Pan

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 medium bell pepper any color, chopped
  • 2 carrots chopped
  • 3 fresh garlic cloves minced
  • 1 pound ground turkey
  • 2 tablespoon chili powder
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • 1 teaspoon cayenne pepper optional, for more spice
  • ½ cup quinoa gluten-free
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted tomatoes
  • 3-4 cups chicken broth gluten-free

Instructions
 

  • Heat oil in a large frying pan over medium heat. Add onions, bell pepper, carrots, and garlic. Sauté for 5 minutes.
  • Add ground turkey. Break up the meat and cook until lightly browned, approximately 5-6 minutes.
  • Add chili powder, cumin, salt, and (optional) cayenne pepper. Cook another 2 minutes.
  • Transfer the turkey mixture to the slow cooker.
  • Add quinoa, beans, tomato paste, fire-roasted tomatoes, and 2 cups of the chicken broth. (Reserve remaining broth until the chili is fully cooked.) Stir until everything is evenly combined.
  • Set crockpot to low for 6 hours (or high for 3 hours).
  • The quinoa will absorb a lot of liquid. Prior to serving, add optional 1-2 cups of broth until the chili is your preferred consistency, and stir to combine. Serve with desired toppings.

Notes

Gluten-Free Beef Chili: Substitute ground beef for the ground turkey.
Next-Day Chili: Chili is always better the next day. If you have time, make this easy recipe the day before, but don't add the extra broth, yet. Let the flavors meld in the slow cooker for six hours and then overnight in the fridge. The chili will thicken more overnight. Add 1-2 cups of broth, reheat, and serve.
Quinoa Options:
  • More Quinoa: Increase quinoa to 1 cup and use a 28-ounce can of fire-roasted tomatoes, instead of a 14.5-ounce can.
  • Subtle Quinoa: If you are hiding quinoa from picky eaters, add it to the slow cooker during the last two hours of cooking. It will not absorb as much liquid and will be less prominent in the dish.
  • No Quinoa: Omit quinoa from the recipe and reduce total broth to 1½ cups.  You do not need to add extra broth during the final step.
Double the Recipe: Double all ingredients. Cook the vegetables, ground turkey, and spices according to steps 1-4 in two batches. Then add everything to a large 7-quart slow cooker and cook according to steps 5-7.

Nutrition

Calories: 313kcalCarbohydrates: 35gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 44mgSodium: 1060mgPotassium: 970mgFiber: 9gSugar: 8gVitamin A: 5688IUVitamin C: 36mgCalcium: 86mgIron: 5mg
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