Creole Chili

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.

Creole Chili In-the-Pot

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)


  1. 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.
  2. Dice bell peppers, celery, and onion into 1/4″ cubes, then dump into pot and stir thoroughly once.
  3. Press garlic into pot (or peal and then dice garlic into tiny shreds and dump into pot) and stir thoroughly once.
  4. Open all cans and dump into pot, along with brown sugar.
  5. Stir occasionally until warm, then serve (with steamed rice for the carbohydrate-tolerant crowd).

Five Minute Chicken Corn Chowder

This one-pot meal can be thrown together in an instant and pleases everyone!  It’s perfect when getting to anchor, dock, or slip after dark with a hungry crew, and can be a great warm meal while underway.  This meal happens to be gluten-free and lactose-free!


  • 2 short cans (or 1 tall can) of pre-cooked chicken
  • 2 short cans (or 1 tall can) of diced potatoes (omit one can for carbohydrate intolerant guests)
  • 15.5 oz can of any corn
  • 1-2 cups heavy cream (Heavy cream has no lactose.)
  • 1 tsp celery salt (or more to taste)
  • black pepper to garnish


  1. Dump chicken, potatoes, and corn in medium to large sauce pan and place on high heat.
  2. When water (from the cans) boils, reduce heat to medium.
  3. Add heavy cream to desired consistency and soupiness.
  4. Add celery salt to taste.
  5. Optionally serve with saltines, oyster crackers, or stale biscuits.

Ten Minute Savory, Smoky Pork and Beans

The secrets to this recipe are to burn the pork a bit to create a savory flavor and to use smoked paprika to impart a smoky flavor. Everything else about the recipe can be varied.

10 Minutes Later:  Savory and Smoky Ham and Beans

Required Time: 10 minutes


  • 1/2 lb pre-cooked pork (ham, loin, butt, lunch meat, etc.)
  • Medium (or whatever size) yellow onion (or 1 tsp onion powder)
  • 15.5 oz can (normal can size) of prepared pinto beans (any beans can do)
  • 1 cup water
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 Tbsp Texas Pete (or vinegar with a few dashes Tabasco)
  • 1 Tbsp soy sauce


  1. Dice pork into bite-sized pieces and place in medium or large sauce pan.
  2. Place pan on high heat. Do not stir.
  3. Dice yellow onion into small pieces, such as 1/4″ cubes.
  4. When inside bottom of the pan is black, add the onion and remove from heat.
  5. Add the water and use a hard metal spatula to deglaze the pan (means scrape all the black off the bottom – the water and heat make this easy).
  6. Place pan on low to medium heat.
  7. Add the smoked paprika, mustard, and garlic powders, black pepper, salt, Texas Pete, and soy sauce.
  8. Stir occasionally until the entire mixture is warm and serve (with optional cornbread or biscuits for the carbohydrate tolerant crowd).
Savory, Smoky Pork and Beans In-the-Pot
Savory, Smoky Pork and Beans In-the-Pot

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