This easy chili recipe is made with turkey, veggies, and andouille sausage for a spicy cajun twist!
You’re going to love this Creole Chili recipe!
Looking for a unique chili recipe to try soon? You can’t get any more unique than this andouille cajun chili recipe. Made with ground turkey, andouille sausages, kidney beans, tomatoes, and more we get a wonderful taste of the south in this Louisiana-inspired meal.
It’s like jambalaya disguised itself as a pot of chili. but every bite is an unforgettable full-bodied savory pot of goodness that will get you through any winter and fall.
Cajun Chili Recipe
this is the BEST Cajun chili recipe! It’s 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. 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!
Ingredients you’ll need for Creole Chili:
- Andouille sausage
- Ground turkey
- Kidney beans
- Crushed tomatoes
- Chicken broth
- Frozen mirepoix mix (onions, celery, green peppers)
- Garlic cloves
- Dried oregano
- Dried thyme
- Robert Rothschild Farm White Wine Creole Sauce
- Bay leaf
For the exact amounts needed, please see the recipe card below.
How to Make Creole Chili Recipe
- Cook the bacon in a stockpot until it’s just beginning to crisp. Remove the bacon and then set it aside.
- Add the sausage to the pot with the bacon drippings.
- Cook the sausage until fully cooked and then remove and set aside.
- Add in the ground turkey. cook until crumbled and no longer pink. Remove and set aside.
- Add in the frozen vegetables and cook until they being to soften. This should take about 3 minutes.
- Add in the garlic, salt, dried oregano, and thyme.
- Cook for an additional minute.
- Stir in the tomatoes, broth, and white wine sauce.
- Stir in the beans, meats, and bay leaf.
- Reduce the heat to low and let simmer for 30 minutes.
What can I use instead of frozen vegetables?
If you don’t wish to use a frozen blend of cut celery, onions and carrots you can always just use fresh cut by washing and chopping your own. This will add an extra minute or two to the cooking process but the textures maybe even better. I like the convenience of the frozen bags though. Use about 1 small onion (1 cup, and 2 celery stalks, and 2 medium carrots if you won’t be using the bag of the frozen blend.
How long is creole chili good for?
this chili can be kept stored in an airtight container in the fridge for up to a few days (about 3-5). Simply reheat again before serving. If you don’t think you can eat it all before it expires you can always place it in the freezer for up to 3 months. then when you’re ready to eat place it in the fridge overnight to thaw or place it on the counter for a few hours before placing it into a covered pot on the stove over medium heat until heated through.
What to serve with this creole chili recipe
You can serve up this andouille chili recipe with practically anything but our favorite is always cornbread. Other great alternatives include a side of cooked white rice. (This chili works great as a topping for the rice). Corn tortilla chips, sliced french bread, or even sandwiches can be great served with your chili.
Check out these other great tasting chili recipes!
- Homemade Chili with Beef Bulgur
- Buffalo Chicken Chili
- Mom’s Crockpot Chili
- Chipotle Brisket Chili
- Slow Cooker Chili Recipe
- Slow Cooker Chicken Chili
- 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.
Amount Per Serving Calories 466Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 101mgSodium 1265mgCarbohydrates 19gFiber 5gSugar 7gProtein 28g