If you’re craving a bowl of comfort that bursts with soul and spice, this Cajun Chicken Chili Recipe is the perfect dish to warm your heart and excite your taste buds. Loaded with tender chicken, smoky andouille sausage, vibrant vegetables, and a creamy touch, it captures that iconic Cajun flair in every spoonful. Whether you’re feeding a crowd or simply treating yourself, this chili promises layers of flavor and a satisfying kick that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
These ingredients are straightforward yet essential, combining to create a beautiful balance of textures and bold flavors. Each component plays a vital role, from the aromatic veggies to the rich cream that softens the heat, giving this chili its signature warmth and heartiness.
- 2 tablespoons oil or butter: For sautéing vegetables and sausage, providing a luscious golden base.
- 1 small yellow onion, chopped: Adds sweetness and depth to the chili’s foundation.
- 1 green bell pepper, chopped: Brings a fresh, slightly crisp flavor and vibrant color.
- 2 celery ribs, chopped: Offers subtle earthiness and texture to the mix.
- 3 cloves garlic, minced: Infuses the chili with aromatic warmth and a touch of spice.
- 1 lb andouille sausage, sliced: This smoky, spicy sausage is a Cajun classic that amplifies the dish’s character.
- 2 tablespoons all-purpose flour: Used to create a roux that thickens the chili beautifully.
- 3 cups chicken broth: The savory liquid base that ties all ingredients together with comforting richness.
- 3 cups cooked chicken, chopped or shredded: Adds tender protein heightening texture and heartiness.
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained: These lend creaminess and substance.
- 1 (11 oz) can white corn, drained: Sweet corn kernels add pops of sweetness and texture contrast.
- 2 (4 oz each) cans chopped green chilies: Bring a gentle heat and bright flavor.
- 1 teaspoon cumin: Provides smoky undertones that complement the Cajun spices.
- 2 tablespoons cajun seasoning: The main event in flavor, delivering that authentic spicy, zesty Cajun punch.
- 1 cup half and half or heavy cream: Adds luscious creaminess to smooth out the spices.
- Kosher salt and freshly ground black pepper, to taste: For seasoning and enhancing all the flavors.
- White rice, for serving (optional): A classic base for soaking up every bit of the chili.
- Fresh parsley, chopped, for serving (optional): Adds a fresh herbal note and lovely color contrast.
How to Make Cajun Chicken Chili Recipe
Step 1: Sauté the Vegetables and Sausage
Start by heating your oil or butter in a large pot or Dutch oven over medium heat. Toss in the chopped onion, green bell pepper, celery, and garlic. Stir and cook them until they soften into a fragrant, flavorful base. Now add your sliced andouille sausage to the pot and let it brown lightly—this step unlocks those smoky, savory notes that are the heart of this dish.
Step 2: Make the Roux
Once your veggies and sausage have mingled and browned, sprinkle the flour evenly over the mixture. Stir constantly for about one minute—this cooks out the raw flour taste and starts thickening the chili. This little bit of percussion is what gives your chili a lovely, hearty body you’ll appreciate spooning up later.
Step 3: Simmer the Chili
Next, pour in your chicken broth, followed by the cooked chicken, rinsed beans, drained corn, and chopped green chilies. Add cumin and Cajun seasoning to build that distinctive layered flavor. Bring everything to a boil, then lower the heat to a gentle simmer. Let your chili cook uncovered for about 15 minutes; this helps meld the flavors and thicken the dish to the perfect consistency.
Step 4: Add the Cream
To finish, stir in the half and half or heavy cream. This addition smooths out the spices and adds a luxurious richness that makes every spoonful decadent. Season with salt and freshly ground black pepper to your liking, and simmer for an additional 2 to 3 minutes so the cream reduces slightly and fully integrates.
How to Serve Cajun Chicken Chili Recipe
Garnishes
A sprinkle of fresh parsley on top doesn’t just brighten the bowl visually but also adds a refreshing herbal note that balances the rich and spicy elements beautifully. You can also add a dollop of sour cream or a handful of shredded cheddar cheese if you want to jazz it up even more.
Side Dishes
This chili pairs wonderfully with fluffy white rice, which soaks up all that sauce and adds substance to your meal. Cornbread is another classic companion—it’s slightly sweet and crumbly texture creates a delightful contrast to the robust chili flavors. A simple green salad can help keep the meal balanced and bright.
Creative Ways to Present
Serve the Cajun Chicken Chili Recipe right in a hollowed-out bread bowl for a rustic, cozy presentation that doubles as an edible container. Alternatively, layer it over baked potatoes or even nachos for a fun, twisty dinner or party snack. This chili’s versatility makes it a crowd-pleaser in any form.
Make Ahead and Storage
Storing Leftovers
Leftover chili should be cooled to room temperature and stored in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it perfect for easy weeknight lunches or quick dinners.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Frozen Cajun Chicken Chili stays delicious for up to three months and defrosts quickly in the fridge overnight.
Reheating
When ready to enjoy again, gently reheat your chili on the stove over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of broth or water if it’s thickened too much. Alternatively, microwave it in bowl-safe increments, stirring as you go to avoid hot spots.
FAQs
Can I use another type of sausage instead of andouille?
Absolutely! While andouille provides that classic smoky Cajun flavor, you can substitute with kielbasa, chorizo, or even a smoked sausage you enjoy. Just keep in mind the spice and smokiness levels may vary slightly.
Is this recipe very spicy?
The Cajun seasoning and green chilies give this dish a moderate spicy kick, balanced out by the cream. If you prefer milder chili, reduce the Cajun seasoning or omit the chilies, then add heat gradually to your taste.
Can I make this recipe vegetarian?
Yes! Replace the chicken and sausage with hearty vegetables like mushrooms or smoky tofu, and use vegetable broth instead of chicken broth. Adding extra beans will keep it filling and satisfying.
What can I use instead of half and half or heavy cream?
If you want a lighter option, evaporated milk works well to keep creaminess without as much fat. Coconut milk can be an exciting dairy-free substitute, adding a slight sweetness and richness that pairs nicely with Cajun spices.
How long does it take to cook the Cajun Chicken Chili Recipe?
From start to finish, this recipe takes about 40 minutes. It’s a perfect balance of efficient preparation and enough simmering time for flavors to marry beautifully in the pot.
Final Thoughts
There’s something undeniably special about cozying up with a warm bowl of this Cajun Chicken Chili Recipe. It’s like a flavorful hug that brings together hearty ingredients and bold spices in the most comforting way. I hope you dive into making this recipe soon—you’ll find that each bite tells a delicious story of Cajun tradition and kitchen love. Happy cooking, and even happier eating!
Print
Cajun Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This hearty Cajun Chicken Chili combines tender chicken, spicy andouille sausage, and a flavorful blend of vegetables and spices. Simmered to perfection and enriched with creamy half and half, this comforting chili is perfect for a cozy weeknight meal or entertaining guests. Serve it over white rice and garnish with fresh parsley for a complete Cajun-inspired dish.
Ingredients
Base 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
Thickening & Broth
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
Protein & Beans
- 3 cups cooked chicken, chopped or shredded
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained
Vegetables & Seasonings
- 1 (11 oz) can white corn, drained
- 2 (4 oz each) cans chopped green chilies
- 1 teaspoon cumin
- 2 tablespoons Cajun seasoning
Finishing Ingredients
- 1 cup half and half or heavy cream
- Kosher salt and freshly ground black pepper, to taste
Optional Garnish
- White rice, for serving
- Fresh parsley, chopped, for serving
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, cooking until the vegetables are softened. Add the sliced andouille sausage and cook until it is lightly browned.
- Make the roux: Sprinkle all-purpose flour over the vegetable and sausage mixture. Stir constantly and cook for about 1 minute to form a roux that will help thicken the chili.
- Simmer the chili: Stir in the chicken broth, chopped or shredded cooked chicken, rinsed and drained beans, drained white corn, chopped green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook until the chili thickens, about 15 minutes.
- Add cream and season: Stir in the half and half or heavy cream to add creaminess to the chili. Season with kosher salt and freshly ground black pepper to taste. Continue cooking for 2 to 3 minutes to slightly reduce the cream and meld the flavors.
- Serve: Serve the Cajun Chicken Chili hot, optionally over white rice, and garnish with freshly chopped parsley for added freshness and color.
Notes
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- For a spicier chili, add more Cajun seasoning or include some cayenne pepper.
- Using pre-cooked chicken saves time, but you can also cook raw chicken in advance or use rotisserie chicken.
- White rice is optional but pairs wonderfully to soak up the flavorful chili.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently.
