Turkey Andouille Chili

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.