Description
This Cajun Chicken Chili is a hearty, flavorful dish combining spicy and savory elements with tender chicken, smoky andouille sausage, and a medley of beans and vegetables. Perfect for a cozy meal, it’s packed with Cajun spices and finished with a creamy touch for richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons oil or butter
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups cooked chicken, chopped or shredded
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained
- 1 (11 oz) can white corn, drained
- 2 (4 oz each) cans chopped green chilies
- 1 teaspoon cumin
- 2 tablespoons cajun seasoning
- 1 cup half and half or heavy cream
- Kosher salt and freshly ground black pepper, to taste
Optional Garnishes and Serving
- White rice, for serving (optional)
- Fresh parsley, chopped, for serving (optional)
Instructions
- Sauté vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant. Then add the sliced andouille sausage and cook until it is lightly browned, allowing the flavors to develop.
- Make the roux: Sprinkle the all-purpose flour evenly over the vegetable and sausage mixture. Cook, stirring constantly, for about 1 minute to create a roux, which will help thicken the chili.
- Simmer the chili: Stir in the chicken broth to deglaze the pot, followed by the cooked chicken, rinsed and drained beans, drained white corn, chopped green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil, then reduce to a gentle simmer. Allow it to cook uncovered for about 15 minutes until the chili thickens and the flavors meld together.
- Add cream and season: Stir in the half and half or heavy cream to add richness and creaminess to the chili. Season with kosher salt and freshly ground black pepper to taste. Continue cooking for 2-3 minutes to slightly reduce and integrate the cream into the chili.
- Serve: Serve the Cajun Chicken Chili hot. Optionally, spoon it over cooked white rice and garnish with freshly chopped parsley for a fresh contrast.
Notes
- Using cooked chicken reduces overall cooking time and enhances texture.
- Adjust Cajun seasoning amount based on your preferred spice level.
- For a thicker chili, simmer longer or add a bit more flour during roux preparation.
- Serve with white rice to make it a complete, comforting meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
