This easy chili recipe is made with turkey, veggies and Andouille sausage for a spicy Cajun twist!
Prep Time: 15 minutes
Total Time: 35 minutes
3 strips Bacon, chopped
1 lb. Andouille sausage, chopped and halved
1 lb. Turkey, ground
1 (15 oz.) can Kidney beans, drained
1 (15 oz.) can Tomatoes, crushed
2 cups Chicken broth
1 cup Mirepoix (onions, celery, green peppers) mix, frozen
2 cloves Garlic, minced
1/2 tsp. Salt
1 tsp. Oregano, dried
1/2 tsp. Thyme, dried
1/2 cup Robert Rothschild Farm White Wine Creole Organic Sauce
1 Bay leaf
In a stockpot, cook bacon until it just begins to crisp. Remove and set aside. Add sausage to drippings. Cook sausage until fully cooked, remove and set aside. Add ground turkey. Cook until crumbled and no longer pink. Remove and set aside. Add frozen vegetables to the stockpot and cook until they begin to soften, about 3 minutes. Add garlic, salt, dried oregano and thyme. Cook an additional minute. Stir in tomatoes, broth and White Wine Creole Sauce. Stir in beans, meats and bay leaf. Reduce heat to low and simmer for 30 minutes.
Recipe created by Tanya Schroeder at, lemonsforlulu.com.