Tag: Chili

Andouille Chicken Sausage Chili

Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!


Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!




Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes


  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste


  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!


If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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Ground Turkey Chili

Ground Turkey Chili

Yesterday in the Chicago-land area, we had a huge winter storm. It started in the wee hours of the morning, and ended at roughly 7:30/8. ย  It was an ice storm, and I knew that this was the perfect day to make the ground turkey chili I have been itching to cook.

I love chili. Last year while I was at school, I made a sweet potato chicken chili. That was unlike anything I’ve ever had. I really enjoyed it. This chili recipe is more your typical chili recipe, which still doesn’t disappoint.

I cooked this is a dutch oven. You could cook it in a large pot, or a slow-cooker. If you do cook it in a slow cooker, then ignore my instructions about boiling. You can just cook this on high for 3-4 hours.

To go along with the chili I made a healthy Greek yogurt mac and cheese. Because who doesn’t love a nice chili mac dinner?! I got the recipe off of Chocolate Covered Katie (find it here)

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Like my super fancy purple plastic bowls??

The dinner was a hit with my family (minus my little brother, Tommy. We won’t dive into his picky eating habits, hi Tommy)

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You’ve got the chili mixed with the mac and topped with avocado. Lots of complimentary flavors and textures.

Ground Turkey Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 40 minutes


  • 1 lb Ground Turkey
  • 2 tbsp Oil, I use coconut
  • 1 large Yellow Onion, chopped
  • 3 cloves Garlic,_minced_
  • 1 28 oz can Diced Tomatoes, with the juice
  • 1 15 oz can White Kidney Beans, drained and rinsed
  • 1 15 oz can Black Beans, drained and rinsed
  • 1 15 oz can Whole Kernel Corn, drained and rinsed
  • 2 c. Chicken Stock
  • 1 6 oz can Tomato Paste
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Chipotle Peppers
  • 1/2 tsp Taco seasoning
  • 1/2 tsp Sriracha
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper to taste


  • In a large frying pan, cook and ground your turkey until it is browned. Set aside.
  • In a large pot, heat up your 2 tbsp oil. After a few minutes, dump in your chopped onion and your minced garlic. Allow to sautee for 3 minutes.
  • Dump in your diced tomatoes (including the liquid inside can!), your beans and your corn. Stir.
  • Pour in your chicken stock, and add your cooked ground turkey. Then add in your tomato paste. Stir until paste is fully incorporated.
  • Pour in your seasonings, and salt and pepper to taste.
  • Once everything is incorporated, and on high heat, bring your chili to a boil. Leave it boiling for 10 minutes, stirring frequently.
  • After 10 minutes, switch your heat to low, give it a good stir, cover the pot, and let it sit on low and simmer for 3 hours.
  • Pair with mac and cheese, top with cheese, plain Greek yogurt, avocados, green onion- the toppings are yours for the making!
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