Soup: Andouille Sausage Cajun Chili

18 Jan

This is the best chili I’ve ever made! Simply spicy and satisfying. Chili is always a great option if you need a quick meal, and this recipe makes enough to last for days! If you want less spice, add less jalapeno or less seasoning…and you can always downsize the recipe 🙂






1 can tomato paste
2 cans tomato sauce

1 can diced tomatoes
2 cans kidney beans
1 can garbanzo beans
1 package of andouille sausage, diced (I used Hempler’s and it was sooo tasty!)
3 bell peppers (red, yellow, green), diced
1 medium sweet onion, diced
1 jalapeno, minced
1 ts minced garlic
1 TB (or more) creole seasoning (Zatarain’s is delicious)


  1. Cut and prepare all ingredients.
  2. On medium-high heat, stir the sausage, garlic, and jalapeno until slightly browned.
  3. Lower heat to just medium and stir in bell peppers. Cook for a few minutes, until the peppers are more tender.
  4. Add onion and creole seasoning and stir thoroughly.
  5. Add all canned tomatoes and beans and bring to a boil, then lower heat, cover, and simmer.
  6. Eat whenever desired! The longer it simmers, the better. 🙂
  7. Enjoy!

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