Cajun Turkey & Sausage Chili

How to make Cajun Turkey & Sausage Chili

Chef Tom fires up the Napoleon Phantom 500 Grill for Cajun Turkey & Sausage Chili! This is a incredibly tasty utilization for leftover Thanksgiving turkey!


10-12 (1 cup) servings


  • 12 oz (3 links) andouille sausage
  • 7 oz (1 large) cajun smoked sausage
  • 2-4 jalapeños
  • 2 tbsp Colonial Chile Infused Oil
  • 2 cups red onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 1/4 cup Cattleman’s Grill Cajun Fusion Seasoning
  • 2 tbsp garlic, minced
  • 1 each (2 tbsp) chipotles in adobo, minced
  • 1 can (28 oz) Ciao San Marzano Tomatoes
  • 2 cups leftover turkey, shredded or diced
  • 1 can kidney beans, drained, rinsed
  • 1 can pinto beans, drained, rinsed
  • 1 can black beans, drained, rinsed
  • 1 quart chicken stock


  • Sharp cheddar
  • Sour cream
  • Sliced green onions
  • Pork rinds
  • Fritos


Remove the grates and heat deflectors from one half of your Napoleon Grills Phantom 500 Gas Grill. Position your Napoleon Grill Cast Iron Charcoal Tray over the burners and fill with lump charcoal. Place the grates over the charcoal tray. Ignite the burners underneath the charcoal and let them burn on high until the charcoal takes hold, about 5-10 minutes, then turn off the gas.


Grill the sausages and over the hot charcoal until nicely browned and slightly charred. Blacken the jalapeños on all sides. Remove all items from the grill. Place the jalapeños in a covered container or zip-top bag to steam. Let the sausages cool slightly, then dice into small pieces.


Place a Lodge 7 Quart Dutch Oven over the charcoal and close the grill lid to preheat for 5 minutes. Place a large chunk of smoking wood in the coals to add smoke to the cooking chamber.


Add to the dutch oven the Colonial Chile Infused Oil. Add the onion, celery, bell pepper and one quarter cup Cattleman’s Grill Cajun Fusion Seasoning. Stir well. Let the veggies sweat with the lid closed, stirring every few minutes.


When the onions are translucent and beginning to soften, add the garlic, chipotles in adobo and canned tomatoes. Stir. Using a hand masher, smash the tomatoes into small pieces.

After the garlic and cooked for about one minutes, add the turkey and beans. Stir.


Add the chicken stock. Close the lid of the grill and bring the chili to a simmer. If you need extra heat to help simmer the chili, you can turn on the gas burners on low to medium heat.

Simmer 30-45 minutes until you reach your desired consistency. You can always thin with more chicken stock or water.


Serve the Cajun Turkey & Sauce Chili with sour cream, cheddar cheese, hot sauce and pork rinds or Fritos.


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