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