Cajun Chili Recipe

Name: Cajun Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Louisiana hot link sausages, cut in half and then sliced; 2 tablespoons extra virgin olive oil; 2 lbs ground turkey breast; 4 celery ribs, chopped; 1 onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 5 tablespoons garlic, minced; 1/4 cup Frank's red hot sauce; 2 tablespoons chili powder; 2 tablespoons cumin; 1 tablespoon paprika; 1 tablespoon cayenne pepper; 1 tablespoon creole seasoning (I used Tony Chachere's); 4 cups chicken stock; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 2 cups spicy hot V8; 2 (15 ounce) cans red kidney beans, drained; 1 (15 ounce) can black beans, drained; salt & freshly ground black pepper; 2 bunches scallions; 6 cups Fritos corn chips, crushed

Servings: persons

1 lb Louisiana hot link sausages, cut in half and then sliced
2 tablespoons extra virgin olive oil
2 lbs ground turkey breast
4 celery ribs, chopped
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 tablespoons garlic, minced
1/4 cup Frank's red hot sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon creole seasoning (I used Tony Chachere's)
4 cups chicken stock
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 cups spicy hot V8
2 (15 ounce) cans red kidney beans, drained
1 (15 ounce) can black beans, drained
salt & freshly ground black pepper
2 bunches scallions
6 cups Fritos corn chips, crushed

1
Place the hot links in a large stockpot.
2
Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
3
Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
4
Put the meat and veggies in the stockpot with the sausage.
5
To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
6
Turn heat down to a simmer and cook for at least 1 hour.
7
Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

1372

kcal

Calories

Fat

108

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb Louisiana hot link sausages, cut in half and then sliced, 2 tablespoons extra virgin olive oil, 2 lbs ground turkey breast, 4 celery ribs, chopped, and more.

Yes, Cajun Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions