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Whether you’re finally welcoming cooler temps or a fresh blanket of snow has arrived, nothing warms the soul quite like a bowl of hearty chili. This Creole Chili is a full-bodied, savory celebration of Louisiana flavors—rich, spicy, and layered with texture. It combines smoky bacon, bold andouille sausage, lean ground turkey, tender beans, and the holy trinity of Cajun cooking—onions, celery, and green peppers—for a dish that’s perfect for holidays, weeknight dinners, or any gathering where comfort and flavor are essential.

Serving Size: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients You’ll Need

• 3 strips of fresh bacon, chopped
• 1 lb andouille sausage, halved or sliced
• 1 lb ground turkey
• 1 bay leaf
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can crushed tomatoes
• 2 cups chicken broth
• 1 cup frozen mirepoix mix (onions, celery, green peppers)
• 2 cloves garlic, minced
• ½ tsp salt
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½–1 cup Creole sauce (adjust to taste)

Instructions for Creole Chili

1. Crisp the Bacon
   In a large stockpot over medium heat, cook the chopped bacon until it begins to crisp and releases its flavorful fat. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot to flavor the rest of the chili.
   
   
2. Brown the Sausage
   Add the andouille sausage to the same stockpot. Cook until browned and heated through. Remove and set aside with the bacon.
   
   
3. Cook the Ground Turkey
   Add ground turkey to the pot and cook until fully browned and crumbled, with no pink remaining. Remove from the pot and set aside with the other cooked meats.
   
   
4. Sauté the Vegetables
   Add the frozen mirepoix mix to the stockpot. Cook for about 3 minutes until the vegetables soften. Add the minced garlic, salt, oregano, and thyme, and cook for an additional minute until fragrant.
   
   
5. Build the Chili Base
   Stir in the crushed tomatoes, chicken broth, and Creole sauce. Add the drained kidney beans, cooked bacon, sausage, and turkey. Drop in a bay leaf for extra depth of flavor.
   
   
6. Simmer to Perfection
   Reduce heat to low and simmer for 30 minutes, stirring occasionally. Allow the flavors to meld, the sauce to thicken slightly, and the chili to develop that deep, comforting Creole richness.
   
   
7. Serve and Enjoy
   Ladle hot into bowls and garnish with extra bacon, shredded cheese, or a sprinkle of green onions if desired. Serve with crusty bread, rice, or cornbread for a true Louisiana-inspired meal.

Wholey Tip

For an extra layer of depth, add a splash of Worcestershire sauce or a pinch of smoked paprika during the simmering stage. This subtle boost amplifies the savory, smoky notes and enhances the Creole flavor profile.

A Hearty Bowl of Creole Comfort

This Creole Chili is more than just a meal. It’s a hug in a bowl! Perfect for chilly evenings or festive holiday gatherings, it captures the essence of Cajun cooking: bold, hearty, and irresistibly satisfying. Serve it to friends, family, or anyone who needs a taste of Louisiana warmth.