This is my signature chili, and it gets raves every time. It’s certainly not traditional–and might not even qualify as chili in some areas–but I love it, and so does everyone who tries it. The andouille sausage adds a slight sweetness and smokiness, the beans give it texture and body, and the chiles make it spicy but not scorching. It’s the perfect meal to warm you up on a cold winter evening. —ieatthepeach
peanut, canola, or vegetable oil, divided
andouille sausages (4 links), chopped
medium yellow onion, diced
medium carrot, diced
Salt to taste
jalapeno peppers OR 1 serrano pepper, seeded and minced
poblano (pasilla) pepper, seeded and diced
garlic cloves, minced
paprika (regular or smoked)
ground turkey (preferably dark meat)
(14 oz) cans fire-roasted diced tomatoes
(14 oz) cans low-sodium black beans
(14 oz) can low-sodium pinto beans
(14 oz) can low-sodium red kidney beans
Shredded cheddar or pepper jack cheese for serving (optional)
- 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.
- 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.
- 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.
- 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.
Serves 8-10 Author Notes This is my signature chili, and it gets raves every time. It’s certainly not traditional–and might not even qualify as chili in some areas–but I love it, and so does everyone who tries it. The andouille sausage adds a slight sweetness and smokiness, the beans give it texture and body, and