This is my signature chili, and it gets raves every time. It's certainly not traditional--and might not even qualify as chili in some areas--but I love it, and so does everyone who tries it. The andouille sausage adds a slight sweetness and smokiness, the beans give it texture and body, and the chiles make it spicy but not scorching. It's the perfect meal to warm you up on a cold winter evening. —ieatthepeach
peanut, canola, or vegetable oil, divided
andouille sausages (4 links), chopped
medium yellow onion, diced
medium carrot, diced
Salt to taste
jalapeno peppers OR 1 serrano pepper, seeded and minced
poblano (pasilla) pepper, seeded and diced
garlic cloves, minced
paprika (regular or smoked)
ground turkey (preferably dark meat)
(14 oz) cans fire-roasted diced tomatoes
(14 oz) cans low-sodium black beans
(14 oz) can low-sodium pinto beans
(14 oz) can low-sodium red kidney beans
Shredded cheddar or pepper jack cheese for serving (optional)
In This Recipe
Heat 1 tbsp oil in your largest stockpot or Dutch oven over medium heat. Add sausage and cook, stirring occasionally, for about 5 minutes, or until the sausage starts to brown. Add onion, carrot, and a pinch of salt, and cook, stirring frequently, for another 6-7 minutes, or until the onion is translucent. Add peppers, garlic, cumin, chili powder, paprika, and cinnamon, and cook, stirring frequently, for 1-2 minutes, or until the whole mixture is fragrant.
Add remaining 1 tbsp oil and ground turkey. Cook, breaking up the meat with your spoon or spatula, until the last traces of pink are gone.
Add tomatoes and beans, along with their liquid. Increase the heat to medium-high and bring to a boil, then reduce the heat to keep the liquid at a steady simmer. Simmer, uncovered, for 1 to 1 1/2 hours, or until the chili has coalesced and thickened to your liking. Taste and season with salt, if desired.
Serve the chili warm, topped with cheese (if desired). Leftovers will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 4 months.