Hearty Cajun Chicken Chili
This Hearty Cajun Chicken Chili is pure comfort in a bowl. Think smoky andouille sausage, tender chicken, beans, and a mix of colorful veggies, all simmered together with just the right kick of spice. The Cajun seasoning brings that deep, bold flavor, and the creamy broth makes it so rich and satisfying. Spoon it over a bed of fluffy white rice, and you've got the perfect meal for a cozy night in, game day, or anytime you’re craving something hearty and full of flavor. Plus, it’s ready in just 40 minutes, even though it tastes like it’s been cooking all day.
6 Servings
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
Want to make this chili gluten-free? It’s super easy! Just swap out the all-purpose flour for a gluten-free blend, or skip it altogether if you prefer a lighter consistency. Make sure to double-check your Cajun seasoning, as some brands sneak in additives that contain gluten. The same goes for the sausage—look for a gluten-free version to be sure. With just a few simple tweaks, you can still enjoy all those warm, spicy, and creamy flavors without any gluten worries!