Turkey Andouille Chili

By • November 4, 2013 0 Comments

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Turkey Andouille Chili


Author Notes: 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

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Serves 8-10

  • 2 tablespoons peanut, canola, or vegetable oil, divided
  • 1 pound andouille sausages (4 links), chopped
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • Salt to taste
  • 2 jalapeno peppers OR 1 serrano pepper, seeded and minced
  • 1 poblano (pasilla) pepper, seeded and diced
  • 4-6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika (regular or smoked)
  • 1/4 teaspoon ground cinnamon
  • 1 pound ground turkey (preferably dark meat)
  • 2 (14 oz) cans fire-roasted diced tomatoes
  • 2 (14 oz) cans low-sodium black beans
  • 1 (14 oz) can low-sodium pinto beans
  • 1 (14 oz) can low-sodium red kidney beans
  • Shredded cheddar or pepper jack cheese for serving (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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