Fall is in the air, which means it’s time for comfort food and crockpot meals! The season of football and festive gatherings has officially begun. I love the social aspect of this time of year, and I especially love sharing meals with my favorite people that are both delicious and nourishing.
Why I Love This Recipe
- Perfect for feeding a large crowd (with plenty of leftovers!)
- Rich, hearty flavor—the ultimate comfort food
- Packed with lean protein and lots of veggies
- Make it ahead and let the slow cooker work its magic
My top priorities in any meal I make are lean protein, plenty of veggies, and bold, robust flavors. This recipe checks all three boxes!
While chili has always been one of my favorite go-to recipes, I decided to play with the flavors and add a Cajun twist. The secret ingredient? Andouille sausage!
This recipe is big on flavor and also flexible. You can swap out protein choices, beans, or veggies and still end up with a wonderful meal. Plus, it’s naturally gluten free!
Recipe Notes
Servings
I made this chili for my Bible study group, so the portions below will feed a large crowd. It’s ideal for football parties, Sunday suppers, or potlucks. Since chili freezes beautifully, it’s also perfect for meal prep.
Protein
I used a mix of lean ground turkey (93% lean) and lean ground beef (96% lean). I love the flavor of beef, but the turkey balances it out by cutting fat and calories. Using lean beef also means you don’t have to drain grease. Feel free to mix and match proteins to suit your taste and nutritional needs.
Beans
For a true Cajun-inspired chili, red beans or kidney beans are traditional. I used what I had in my pantry and loved the mix. A variety of beans adds extra flavor and texture.
Kitchen Tool Spotlight
I’m a big fan of cooking efficiently which means using the best tools. For this chili, a few key items make the process so much easier:
- My Lodge cast iron skillet is a total game changer. It heats evenly, holds all the ingredients without crowding, and lets me sauté everything in one pan before transferring it to the slow cooker. Fewer dishes = more time saved!
- An adjustable measuring spoon makes measuring spices and ingredients a breeze. The smaller end fits right into most spice jars, which means less mess and fewer dishes.
- And of course, a reliable Crock-Pot is a must-have. This one is affordable, easy to clean, and looks great on your counter while it works its magic.
Using these tools together saves time, minimizes cleanup, and helps you create a flavorful chili every single time.
Hearty Crockpot Chili with a Cajun Spin | Gluten-Free & Packed with Veggies and Lean Protein
Ingredients
Equipment
Method
- Dice onion, peppers, and carrot. Mince garlic; set aside.
- In a large cast-iron or nonstick skillet, sauté the veggies—start with onions, then add carrot, then peppers.
- While veggies cook, slice sausage into half-moons.
- Transfer sautéed veggies to the slow cooker.
- In the same skillet, brown the sausage, then add it to the slow cooker.
- In the sausage drippings, brown turkey and beef. Stir in garlic at the end, then transfer to the slow cooker.
- Pro Tip: If you have a large Lodge cast iron skillet, you can sauté all your veggies, sausage, and meat at the same time. Total time saver, and less cleanup too!Using an adjustable measuring spoon, measuring spices is quick, precise, and low-mess. Finally, your slow cooker will make this chili effortlessly—my go-to is this sleek Crock-Pot, which is easy to use, clean, and looks beautiful on the counter.
- Add canned beans and tomatoes with green chilies to the slow cooker.
- Stir in spices (chili powder, cumin, oregano, paprika, cayenne). Mix well.
- Cover and cook for 4 hours on high or 8 hours on low. The longer it cooks, the bolder the flavor!
Notes
- Cilantro
- Cheddar
- Sour cream
- Fresh jalapenos
- Green onions
- Corn chips
- Avocado
Leftovers & Storage
One of the best things about chili is how well it keeps! In fact, I think it tastes even better the next day once the flavors have had more time to blend.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Chili freezes beautifully—portion it into freezer-safe bags or containers for up to 3 months. Lay the bags flat in the freezer to save space.
- Reheating: Thaw overnight in the fridge, then warm on the stovetop or in the microwave. If it’s a little thick, just add a splash of broth or water.
This makes it perfect for meal prep, busy weeknights, or having a comforting meal ready whenever you need it.
Happy chili cooking! I can’t wait to hear how you like this recipe. Share your beautiful bowls on social media with #savoringmomentsofadventure or leave a comment below.