Turkey Andouille Chili Recipe

Name: Turkey Andouille Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons peanut, canola, or vegetable oil, divided, 1 pound andouille sausages (4 links), chopped, 1 medium yellow onion, diced, 1 medium carrot, diced, and more.

Yes, Turkey Andouille 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.

Turkey Andouille Chili

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