Hearty Cajun Chicken Chili – Looking for a warm, comforting dish with a bit of a kick? This Hearty Cajun Chicken Chili has you covered. Packed with andouille sausage, tender chicken, beans, and a medley of spices, it’s a flavorful one-pot meal that’s ready in just 40 minutes. Serve it over white rice for a complete, satisfying dish that’ll make any night feel cozier.
The first time I made this chili, I was craving something hearty but not too heavy. I wanted those warm, comforting vibes, but with a little kick to wake up my taste buds. My husband, who’s a huge fan of anything with a little spice, took one bite and was hooked. And my kid? Let’s just say they were more excited about the sausage, but seeing them dig in was all the approval I needed. Now, this chili is a go-to for us on cold nights. It’s got everything you want—rich flavor, a bit of heat, and that creamy, comforting finish.
What makes this Hearty Cajun Chicken Chili truly special?
This chili has all the good things going for it. It’s loaded with layers of taste, thanks to the smoky andouille sausage, tender chicken, and the holy trinity of onion, bell pepper, and celery. The Cajun seasoning gives it a nice kick, but nothing too overwhelming, so it’s just the right amount of spice. Plus, the creamy finish from the half-and-half (or heavy cream) makes it feel extra rich and comforting. Serve it over a bowl of white rice, and you’ve got yourself a filling, scrumptious meal that’s excellent for feeding a hungry crowd or for cozying up on the couch after a lengthy day.
What You Need To Make This Hearty Cajun Chicken Chili Recipe?
Oil or Butter: Start with your pick—oil is a bit lighter, but butter adds that extra rich flavor. I usually go for butter because it brings out that deep, comforting taste, but either one works!
Andouille Sausage: This is where the smoky, spicy kick comes in. Andouille has that classic Cajun flavor that makes this chili stand out. If you can’t find it, try a different smoked sausage or even chorizo for a twist.
Chicken Broth: The base that ties everything together. I like to use low-sodium so I can control the salt, but use what you’ve got. Homemade broth, store-bought—either way, it’s all good!
Cooked Chicken: Leftovers work great here. Roasted, grilled, rotisserie—whatever’s easiest. Just chop or shred it up, and you’re good to go. It adds heartiness to the chili and soaks up all the Cajun spices.
Cajun Seasoning: This is where the magic happens. You get that blend of paprika, garlic, cayenne, and more. It’s spicy, smoky, and gives the whole dish that classic Southern vibe. Adjust it to your taste—more if you want extra heat, less if you like it mild.
Half and Half or Heavy Cream: This is what makes the chili so comforting and creamy. Half and half keep it a bit lighter, but heavy cream will make it extra rich. I like to add it right at the end so it doesn’t lose that smooth, velvety feel.
White Rice: Serve the chili over rice, and it soaks up all that flavor beautifully. Plus, it makes the meal even more filling. If you’ve got leftovers, it’s perfect to bulk them up.
Green Chilies & Spices: The chilies add a little extra flavor without too much heat, and the cumin just rounds everything out. It’s all about building those layers of taste.
Steps To Make Hearty Cajun Chicken Chili:
Heat Things Up: Start by warming up some oil or butter in a big pot or Dutch oven over medium heat. Once it’s melted and hot, toss in the chopped onion, bell pepper, celery, and garlic. Let them cook for about 5-7 minutes, stirring every now and then, until they start to soften and smell amazing.
Add the Sausage: Next, add the sliced andouille sausage. Cook it for another 2-3 minutes, letting it brown up a bit. You want those little crispy edges—that’s where all the flavor hides!
Sprinkle & Stir: Sprinkle the flour over everything and give it a good stir. Let it cook for about a minute. This helps thicken up the chili later, so don’t skip it!
Time to Combine: Pour in the chicken broth and stir to combine. Then add the cooked chicken, beans, corn, green chilies, cumin, and Cajun seasoning. Stir it all together and crank up the heat until it starts to boil.
Simmer & Let It Thicken: Once it’s boiling, turn the heat down to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally. It’ll start to thicken, and the flavors will come together nicely.
Creamy Finish: Stir in the half and half (or heavy cream) and season with salt and pepper to taste. Let it cook for another 2-3 minutes, just to warm everything through and make it a bit creamy.
Serve & Enjoy: Scoop it up over some fluffy white rice, sprinkle with fresh parsley, and dig in. It’s best when it’s hot, creamy, and full of flavor!
Tip:
For the best flavor, don’t rush the step where you brown the sausage and cook the veggies. Letting the sausage get those crispy, browned edges adds a ton of smoky, savory flavor to the whole dish. Plus, when the veggies cook down a bit, they release their natural sweetness, which balances out the spice. Take your time here—it’s worth it. Also, when you add the flour, make sure to stir it in well and let it cook for at least a minute. This will get rid of any raw flour taste and help thicken the chili. Lastly, if you want even more flavor, make the chili a day ahead. It’s one of those dishes that tastes even better after the flavors have had time to meld together overnight.
Frequently Asked Questions:
Can I use a different kind of sausage?
Absolutely! If you can’t find andouille sausage or just want to switch things up, try a smoked sausage, kielbasa, or even chorizo for a different twist. Each one will bring a unique flavor, but they’ll all work great. Just keep in mind that using a spicier sausage might make the chili a little hotter!
How do I make this chili thicker?
If you like your chili on the thicker side, there are a couple of easy tricks. Use a little less chicken broth, or let the chili simmer for a bit longer so it reduces down. You can also mash a few of the beans against the side of the pot and stir them in—this helps thicken things up naturally without changing the flavor.
Can I make this ahead of time?
Definitely! In fact, this chili tastes even better the next day because the flavors have more time to develop. Just store it in an airtight container in the fridge, and when you’re ready to serve, warm it up on the stove over medium heat. You might need to add a splash of broth or water if it’s thickened up too much overnight.
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Planning to try this recipe soon? Pin it for a quick find later!
Hearty Cajun Chicken Chili
Ingredients
- 2 tbsp oil or butter
- 1 small yellow onion chopped
- 1 green bell pepper chopped
- 2 celery ribs chopped
- 3 cloves garlic minced
- 1 pound andouille sausage sliced
- 2 tbsp all-purpose flour
- 3 c chicken broth
- 3 c cooked chicken chopped or shredded
- 2 15-ounce cans red beans or navy beans, rinsed and drained
- 1 11-ounce can white corn, drained
- 2 4-ounce cans chopped green chilies
- 1 tsp cumin
- 2 tbsp Cajun seasoning
- 1 c half and half or heavy cream
- Kosher salt and freshly ground black pepper to taste
- White rice for serving
- Fresh parsley chopped, for serving
Instructions
Warm Up the Pot:
- Heat some oil or butter in a big pot or Dutch oven over medium heat.
Cook the Veggies & Sausage:
- Once it’s hot, toss in the chopped onion, bell pepper, celery, and garlic. Let them cook for about 5-7 minutes, stirring occasionally, until they’re soft and starting to smell amazing. Add the sliced andouille sausage and cook for another 2-3 minutes so it gets a bit browned and flavorful.
Add the Flour:
- Sprinkle the flour over everything and stir constantly for about a minute. This helps thicken up the chili later, so don’t skip it!
Bring It All Together:
- Pour in the chicken broth, then add the cooked chicken, beans, corn, green chilies, cumin, and Cajun seasoning. Give it all a good stir and turn up the heat until it starts to boil.
Let it gently bubble & Thicken:
- Once it’s boiling, reduce the heat to a gentle simmer. Let it cook for around 15 minutes, stirring every so often, until the chili thickens and the flavors come together nicely.
Creamy Finish:
- Stir in the half and half (or heavy cream) and season with salt and pepper to your taste. Let it cook for just another 2-3 minutes to thicken up a bit.
Dish it up & Enjoy:
- Ladle the chili over a bed of white rice if you’d like, and dig in while it’s warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
