This easy chili recipe is made with turkey, veggies and andouille sausage for a spicy cajun twist!
I know talking about the weather is sort of lame, but I’m going to do it anyway. It’s just that after a string of hot and humid days I finally feel a chill in the air. A chill that feels like we are officially on the brink of fall. Plus, if your grocery store is like mine than you’ve noticed all the pumpkins, the fall colored cookies and the gourds. I think everyone is getting ready for fall.
It’s been cool enough here for me to wear jeans. My policy is once the jeans come out of hiding they stay out of hiding. I’ve tucked my shorts away for the season. No one will have to see my bratwurst colored legs until next spring! No sirree, it’s all jeans all the time. Boy have I missed my jeans. Some people live in yoga pants, I live in jeans.
There is a significant mental shift that takes place in the month of September. Those first cool days bring out the comfy jeans and cozy fleece and they make us cover our grills and bring out the stock pots. It’s time for foods that warm our bellies. I love soups and chilis and make a lot of them during the cool months. I don’t descriminate on type either. I love cheesy soups and vegetarian soups. I love white chili and spicy chili. The only requirement is that they are served up piping hot! If it’s cold outside, I insist on being warm inside.
As soon as I put on my pair of trusty dusty blue jeans I knew chili was going to be happening. Chili did happen in a big, Creole sort of way! This Louisiana inspired meal is like jambalaya disguised as chili. It is a tomato based chili made with ground turkey and Andouille sausage (a must for anything Creole). I got the chili started with a mirepoix- another Creole classic. This is a mix of onions, celery and green peppers. I used frozen but you could certainly cut fresh vegetables. Most of the remaining ingredients in this chili recipe are pantry staples. The only exception would be the Robert Rothschild Farm White Wine Creole Sauce. I can find their products with the salad dressings in my grocery store. Everything in this little condiment powerhouse is from farm to table to your belly! While you can probably get away with making this chili with an extra can of tomatoes it would be boring, so don’t do it. Take my advice and use this sauce! This sauce gives this chili an authentic Creole zing and flair. It’s organic and tastes wholesome, tangy and delicious! Save the unused sauce from the jar for a remoulade sauce! (See below)
This chili recipe is an unforgettable full-bodied savory pot of goodness that will get you through any winter (and spring, summer and fall, ok maybe not summer, but all the rest!)
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Creole Chili Recipe
A flavor packed Creole chili with turkey, andouille and all the things good!
- 3 strips of bacon, chopped
- 1 lb andouille sausage chopped and halved
- 1 lb ground turkey
- 1 15 oz can kidney beans, drained
- 1 15 oz can crushed tomatoes
- 2 cups chicken broth
- 1 cup frozen mirepoix mix (onions, celery, green peppers)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- ? cup Robert Rothschild Farm White Wine Creole Sauce
- 1 bay leaf
- In a stock pot, cook bacon until it just begins to crisp. Remove and set aside. Add sausage to drippings. Cook sausage until fully cooked, remove and set aside. Add ground turkey. Cook until crumbled and no longer pink. Remove and set aside. Add frozen vegetables to the stockpot and cook until they begin to soften, about 3 minutes. Add garlic, salt, dried oregano and thyme. Cook an additional minute. Stir in tomatoes, broth and white wine sauce. Stir in beans, meats and bay leaf. Reduce heat to low and simmer for 30 minutes.
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