Turkey Chili is one of those classic January meals in our household. The sky is usually dark and gloomy, everyone is still experiencing a “holiday hangover”, and not everyone is up for cooking complex meals.
Aside from being comfort food, turkey chili is loaded with lean protein, vegetables, and beans. It’s also easy! You can leave a pot of chili simmering on the stove for the afternoon, and then have ready-made meals for the following days!
Andouille sausage pairs perfectly with the red and Anaheim peppers in the recipe, and adds a smokey, garlicky taste for a nice twist. I also love including some dark meat in my turkey chili. I find it adds a nice warm depth of flavor and balances out the dish!
Recipe for Turkey & Andouille Sausage Chili:
- 1 Turkey Breast (Cooked)
- 1 Turkey Drumstick (Cooked)
- 1 Andouille Sausage (Cooked)
- 1/2 White Onion (Diced)
- 4 Cloves of Garlic (Minced)
- 1 Cup of Grape Tomatoes (Sliced)
- 1 Red Pepper (Diced)
- 2 Jalapeno Peppers (Diced)
- 1 Anaheim Pepper (Diced)
- 2 Cans of Diced Tomatoes
- 1 Can of Red Kidney Beans (Drained)
- 1 Can of White Beans (Drained)
- 2 Tablespoons of Chili Powder
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Crushed Red Pepper Flakes
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Cayenne Pepper
- 1 Tablespoon of Cumin
- 1/2 Lime Juice
- Kosher Salt (To Taste)
- Fresh Cracked Pepper (To Taste)
- Olive Oil
Fresh Green Onion
1: Place a pot over medium heat. Drizzle in olive oil. Saute your onion, garlic, red pepper, Anaheim pepper, and jalapenos.
2: Cube up your turkey breast and drumstick and slice up your sausage. Drop them into the pan with your peppers, and lightly saute.
3: Add canned tomatoes, kidney beans, white beans, grape tomatoes, and all spices. Reduce your heat to low, and allow to simmer for 3-4 hours, stirring often.
4: Serve with fresh sour cream, shredded cheese, avocado, green onion, and fresh lime wedges.