Andouille Sausage and Black Bean Chili

I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever.  But of course when I go to actually make it, the store is out of chorizo.  Andouille seemed like it would also go well, and actually it was pretty good!  This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot.  It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through.  It lost some flavor in the crock pot all day.


  • Cooking spray
  • 2 onions, chopped
  • 3 peppers, any color, chopped
  • 5 garlic cloves, crushed
  • 3-4 links sausage, diced (chorizo was the original recipe)
  • 1lb ground turkey 
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon unsweetened cocoa
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground cinnamon
  • 3 cans black beans, drained
  • 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
  • 1  can no-salt-added whole-kernel corn, drained
  • 1 1/2 ounces semisweet chocolate, chopped
  • 1 bottle of beer – I used Shiner Bock, which is my go-to for cooking with beer, but you could use anything.
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

If using a slow cooker, brown turkey and then add all ingredients to the slow cooker, mix well, and cook 4 hours on high or 6-7 on low.

If using a dutch oven, heat oven over medium-high heat. Add sausage to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add turkey to pan; sauté 5 minutes or until browned. Add onion and garlic to pan; sauté 3 minutes.  Add spices, stir, and cook for about 30 seconds until fragrant.  

Stir in the rest of the ingredients and bring to a boil.  Reduce heat and simmer for an hour or so.  Remove from heat and check seasoning; serve with chili fixings. 


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