Cajun Turkey Chili
Need a recipe to transform your leftover Thanksgiving turkey? This Cajun Turkey Chili is a total transformation and easily thrown together for an effortless crockpot slow cook. (You can easily use chicken as well.) With the help of Poppa Earle’s Cajun Seasoning and a few other simple ingredients, this cozy chili is full of flavor and brings some added spicy heat to warm you up on a cold day.
Let’s begin!
Ingredients:
3-4 cups cooked turkey, cubed or
shredded
2 beef bouillon cubes
2 cups boiling water
1 tbsp vegetable oil (or high-heat olive oil)
1 large sweet onion, chopped
1 can (15.5oz) dark red kidney beans
1 can (15.5oz) black beans
3 stalks celery, chopped
1 can (4oz) green chilis
2 cans (10oz each) mild diced tomatoes
1/4 cup ketchup
3 tbsp Cajun Seasoning (I use Poppa Earle’s)
1 tsp cumin
1 tsp Mexican style chili powder
Salt and pepper, to taste
Instructions:
Add 2 cups of water to a small pot and bring to a boil. Add bouillon cubes and stir to dissolve.
Remove from heat and set aside.
Add oil to a large frying pan and turn heat to med-high. Heat oil till it runs easily and coats bottom when pan is rolled around.
Add chopped onions and stir and toss to coat with oil. Cook, stirring frequently, until onions are tender and translucent. Remove from heat.
Drain and wash both cans of beans, then set aside.
Chop your celery up. I like to chop small, but for a heartier chili, chop larger size.
.
In bottom of your crockpot, add the bouillon broth, ketchup, Cajun seasoning, cumin and Mexican style chili powder.
Stir all ingredients together to combine.
Next, add turkey, beans, diced green chilis, onions, chopped celery, diced tomatoes and a dash of salt and pepper. (I usually add about 1/4 tsp each)
Stir to combine, secure lid and cook on low for 8-10 hours or optionally, cook on high for 4-6 hours.
Serve moderately hot with crackers or bread.
The Cajun seasoning used is Poppa Earle’s “Pop’s Season All” and was provided by my husband’s work, Atlantic Tire. Poppa Earle’s was founded by two Baton Rouge friends who shared a love for their cooking and Cajun culture.
Enjoy!
💜Julie
Cajun Turkey Chili
Ingredients
Instructions
- Add 2 cups of water to a small pot and bring to a boil. Add bouillon cubes and stir to dissolve. Remove from heat and set aside.
- Add oil to a large frying pan and turn heat to med-high. Heat oil till it runs easily and coats bottom when pan is rolled around.
- Add chopped onions and stir and toss to coat with oil. Cook, stirring frequently, until onions are tender and translucent. Remove from heat.
- Drain and wash both cans of beans, then set aside.
- Chop your celery up. I like to chop small, but for a heartier chili, chop larger size.
- In bottom of your crockpot, add the bouillon broth, ketchup, Cajun seasoning, cumin and Mexican style chili powder. Stir all ingredients together to combine.
- Next, add turkey, beans, diced green chilis, onions, chopped celery, diced tomatoes and a dash of salt and pepper. (I usually add about 1/4 tsp each)
- Stir to combine, secure lid and cook on low for 8-10 hours or optionally, cook on high for 4-6 hours. Serve moderately hot with crackers or bread.
