KarenKave Chili Kickstart
Wholesale
Bring the KareKave Chili Kickstart into your business and warm the hearts of your customers. The versatility becomes fun and healthy all in one jar when you open the lid and find so many ways to put this sauce to use.
Order Online
Our sauce is spreading across NC, but we know not everyone has access to it, so we have made it easy for you to have it shipped to your door through MADE IN NORTH CAROLINA.
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Happy New Year
Bring in 2026 with this Jambalaya !!
One 32oz jar of KarenKave Chili Kickstart
3 tbsp Avacado oil, divided
2 boneless, skinless chicken breasts, cut into bite size pieces
1 pound Andouille sausage, thinly sliced into rounds
2 small bell peppers, cleaned and sliced lengthwise (one yellow, one red)
4 gloves garlic, peeled and minced
3-4 cups chicken stock
1 1/2 cups uncooked long-grain white rice
2 tbsp. Cajun or Creole seasoning (or to taste)
1 1/4 tsp. dried thyme, crushed
1/4 tsp Cayenne Pepper
2 bay leaves
1 pound raw large shrimp, peeled and deveined
1 cup thinly -sliced Okra (optional)
Sea salt and fresh cracked pepper to taste
Directions:
Cook your rice and set aside.
Sauté the chicken and sausage in 2 tbsp. of avocado oil. Sauté until the chicken is cooked through and the sausage it lightly browned. Transfer to clean plate and set aside.
Add 1 tbsp. of oil to the pot used to brown chicken and sauté the red and yellow peppers and garlic in the same pot until soft.
Add one 32 oz. jar of KarenKave Chili Kickstart, chicken stock and seasonings, Cajun/Creoloe seasoning , thyme and bay leaf and mix well.
Cover and simmer for 5 minutes.
Add the okra and shrimp. Cook for another 5 minutes or so until the shrimp is pink and cooked.
Add the chicken and sausage back in along with the cooked rice and mix it all up well.
Taste and season. Add extra seasoning to your desire along with pepper and salt. Garnish with fresh green onions or chives (optional)
Happy New Year 2026.
KarenKave Chili KickStart :
Fall in Love this Season with recipes from our customers.
Cabbage Soup
I had some carrots and celery left over from my pot of chicken soup and decided to put them to good use with this delicious recipe from Jackie D. in Pine Knoll Shores, North Carolina.
Jackie used the KarenKave Chili Kickstart to literally give her cabbage soup that extra step up. You will know when you taste it that it’s better than that boring cabbage soup you have been eating for years.
Options for this recipe are to include ground meat or a mild sausage cut up.
Ingredients:
1/2 green cabbage, chopped
1 1/2 quarts of Chicken Broth
One jar of KARENKAVE CHILI KICKSTART (16 oz.)
On rib (or more) of celery chopped for crunch
2-3 carrots, chopped
3 tbsp dried chopped onion
1/2 tsp black pepper
1/4 tsp sea salt
Combine all ingredients and cook in a crock pot / slow cooker on LOW for 6-7 hours.
NOTE: For faster soup making. Steam your chopped cabbage, carrots and celery in an instapot or steamer until tender. Combine all your ingredients and simmer until warm.
