The most important difference between Cajun and Creole food is tomatoes. Creole has tomatoes. Cajun does not. Both are excellent.
This one-pot Creole Chili recipe combines traditional Creole flavors with Western chili ingredients. It is a winner for folks on a low carb diet because it replaces Cajun/Creole rice with beans. Ingredients are all fresh, so prep work takes a little time.
Total Time: 20 minutes
- 1 lb ground chuck (or any ground meat, but add oil if using lean meat like chicken or turkey)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 celery stalk
- 1 yellow onion
- 2 cloves garlic (or 1/2 tsp garlic powder)
- 28 oz can of crushed tomatoes
- 15.5 oz can of black beans
- 15.5 oz can of red beans
- 15.5 oz can of kidney beans
- 1/2 tsp brown sugar
- Tabasco (optional)
- Dump ground meat into large pot on medium heat, and immediately use metal or wooden spatula to chop meat into smaller pieces, at least bite-sized.
- Dice bell peppers, celery, and onion into 1/4″ cubes, then dump into pot and stir thoroughly once.
- Press garlic into pot (or peal and then dice garlic into tiny shreds and dump into pot) and stir thoroughly once.
- Open all cans and dump into pot, along with brown sugar.
- Stir occasionally until warm, then serve (with steamed rice for the carbohydrate-tolerant crowd).