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Chili with Ground Turkey and Andouille Sausage
Chili with Ground Turkey and Andouille Sausage
Chili with Ground Turkey and Andouille Sausage
Rated 5 stars by 1 users
Category
MAIN COURSES
Servings
8
Prep Time
40 minutes
Cook Time
In
Ingredients
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2 lbs. ground turkey
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1.5 lbs. andouille sausage, cut into 1 inch pieces
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2 15.5 oz. cans of great northern beans, drained
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1 large yellow onion, chopped
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4 large cloves of garlic, chopped
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1 red bell pepper, chopped
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2 TBS. ground cumin
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2 TBS. ground coriander
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2 TBS. mild chili powder (more to taste)
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2 TBS. smoked sweet paprika
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1 TBS. ground black Tellicherry peppercorns
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1 tsp. spicy season salt or kosher salt
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2 bay leaves
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1 quart of chicken stock
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1 15 oz. can of whole tomatoes
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3 TBS. olive oil
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1 TBS. tomato paste
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3 TBS. fresh lemon juice
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2 zucchini, cut into 1-2 inch pieces (optional)
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1/2 cup grated cheddar cheese (optional)
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½ cup chives or green onions ( optional)
Can be served over rice, pasta, or roasted spaghetti squash
Directions
1. Heat up 2 TBS. olive oil in large cast iron pan until hot.
2. Place crumbled ground turkey into the pan and brown for approximately 10 minutes (meat should not be pink).
3. At same time, brown the andouille sausage in a medium size sauté pan (for approximately 10 minutes.)
4. Turn on slow cooker to high, add in stock, beans, and tomatoes and cover.
5. Put cooked sausage into pan with ground turkey and put pan on low simmer.
6. Put onions into pan, which had sausage, cook under medium high until golden brown (for approximately 8 minutes). Then add to large pan with the turkey and sausage.
7. Put 1 TBS. of olive oil in the medium size pan, heat until hot and add the garlic and red pepper.
8. Cook for 3-5 minutes on medium heat under lightly browned. Then add to larger cast iron pan with the meats.
9. Add cumin, coriander, salt, peppercorns, paprika, and mild chili powder to the mixture in the large pan. Mix and adjust spices to taste.
10. Add mixture to slow cooker, add lemon juice, tomato paste, 2 bay leaves, and stir together.
11. Cook covered in slow cooker for 4 hours, stirring on a regular basis.
12. After 4 hours, if using zucchini add.
13. After 5 hours, serve into individual bowls over cooked rice, cooked pasta, or roasted spaghetti squash.
14. Top with grated cheese and/or chives or green onion (optional).
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