Chicken, andouille sausage, beans, corn, green chilies, Cajun seasoning, and cream simmered into a rich, hearty one-pot chili.

This Hearty Cajun Chicken Chili didn’t come from a plan. It came from a mood. One of those evenings where the day just clings to you—work ran long, the weather couldn’t decide what season it was, and everyone in the house felt a little… prickly. I remember standing at the stove, half listening to the radio, chopping onion and thinking I just want something warm that actually feels like dinner. Not a snack pretending to be a meal. Cajun seasoning felt right. Andouille was already in the fridge. Chicken was leftover from the night before. And somewhere between the sausage hitting the pot and the spices blooming, the kitchen changed. It smelled comforting. Familiar. Like the kind of food you eat slowly, maybe with your shoulders finally relaxing. It reminded me of those meals that don’t fix everything, but they fix enough. Ever have food do that to you?

Why you’ll Love this Hearty Cajun Chicken Chili?

There’s something about Hearty Cajun Chicken Chili that feels… grounding. It’s bold and creamy without being heavy. Spicy, but not the kind of spicy that makes you sweat and regret your choices. The andouille adds smoky depth, the chicken makes it filling, and the beans and corn give it that real chili texture that sticks with you. I also love that it’s a one-pot situation. One pot. One spoon. Minimal dishes. Maximum comfort. I won’t say it’s the best chili I’ve ever had—because honestly, moods change—but it’s absolutely one of the most reliable. And sometimes that matters more.

Ingredient Notes

Before you dive in, let’s talk through the ingredients in this Hearty Cajun Chicken Chili—not a lecture, just context.

• Oil or Butter: Either works. Butter makes it richer, oil keeps things lighter. Depends how cozy you’re feeling.
• Onion, Bell Pepper & Celery: The Cajun holy trinity. This step builds the soul of the chili.
• Garlic: I’ve never once regretted adding garlic.
• Andouille Sausage: Smoky, spicy, and honestly doing a lot of the heavy lifting here.
• Flour: Just a touch to thicken everything—nothing complicated.
• Chicken Broth: Savory without overpowering the spices.
• Cooked Chicken: Leftovers, rotisserie, whatever you’ve got. This chili is flexible.
• Beans: Red or navy beans both work. I’ve used both on different days.
• Corn & Green Chilies: Sweetness and mild heat that keep things balanced.
• Cajun Seasoning & Cumin: Big, warm flavors that make the chili feel intentional.
• Cream: Softens the spice and makes the whole thing feel comforting instead of aggressive.

How to Make Hearty Cajun Chicken Chili?

Making Hearty Cajun Chicken Chili is more about feel than precision, and that’s kind of the beauty of it.

1. Start by heating oil or butter in a large pot or Dutch oven. Add the onion, bell pepper, celery, and garlic. Let them cook until softened and fragrant—don’t rush this. It’s the foundation. Add the andouille sausage and cook a few minutes more, just long enough for it to release that smoky goodness into the pot.
2. Sprinkle the flour over everything and stir constantly for about a minute. It’ll look a little strange at first, not gonna lie. That’s normal. This is what thickens the chili later.
3. Slowly stir in the chicken broth, scraping up any bits stuck to the bottom. Add the chicken, beans, corn, green chilies, cumin, and Cajun seasoning. Bring it to a boil, then reduce the heat and let it simmer. This is where the magic happens. The chili thickens, the flavors settle, and suddenly it smells like something you really want to sit down with.
4. Finish by stirring in the cream and seasoning with salt and pepper. Let it cook just a few more minutes, then serve it hot—over rice if you want, straight from the bowl if you don’t.

Storage Options

If you have leftovers (which isn’t always the case), Hearty Cajun Chicken Chili stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. It also freezes well, and honestly? I think it tastes even better the next day. Like it needed time to think about itself.

Variations & Substitutions

This Hearty Cajun Chicken Chili is forgiving, which makes it dangerous in the best way.

• Want more heat? Add cayenne or extra Cajun seasoning.
• Prefer it milder? Swap andouille for smoked sausage.
• Dairy-free: Coconut milk works surprisingly well.
• Different beans: Cannellini or great northern beans are great here.
• Low-carb: Skip the beans and corn, serve over cauliflower rice.

What to Serve with Hearty Cajun Chicken Chili?

This chili doesn’t need much, but it loves good company. White rice, crusty bread, cornbread—anything that soaks up sauce is welcome. A simple salad on the side helps balance the richness, and a cold drink (whatever that looks like for you) feels right.

FAQ:

Is this chili super spicy?
It’s warm, not wild. Easy to adjust either way.

Can I make it ahead of time?
Yes—and it reheats beautifully.

Can I use rotisserie chicken?
Absolutely. I do it all the time.

If you’re craving something bold, comforting, and a little indulgent—but still totally doable on a weeknight—this Hearty Cajun Chicken Chili might be exactly what you need. One pot, big flavor, and the kind of meal that makes everyone slow down for a minute. If you make it, tell me—did it fix the mood in your kitchen too?

Hearty Cajun Chicken Chili

A bold, one-pot Hearty Cajun Chicken Chili made with chicken, andouille sausage, beans, corn, Cajun spices, and cream for a rich, comforting meal with deep Southern-inspired flavor.

Print Pin Rate

Course: Main Course

Cuisine: Cajun, Southern-Inspired

Keyword: Hearty Cajun Chicken Chili

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Ingredients

• 2 tablespoons oil or butter
• 1 small yellow onion finely 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 cans 15 oz each red beans or navy beans rinsed and drained
• 1 can 11 oz white corn drained
• 2 cans 4 oz each chopped green chilies
• 1 teaspoon ground cumin
• 2 tablespoons Cajun seasoning
• 1 cup half-and-half or heavy cream
• Kosher salt and freshly ground black pepper to taste

For Serving (Optional)

• Cooked white rice
• Fresh parsley chopped

Instructions

• Heat the oil or butter in a large pot or Dutch oven over medium heat.
• Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, approximately 5 to 7 minutes.
• Add the sliced andouille sausage and cook for an additional 2 to 3 minutes, allowing the sausage to lightly brown and release its flavor.
• Sprinkle the flour evenly over the mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
• Gradually stir in the chicken broth, scraping the bottom of the pot to release any browned bits.
• Add the cooked chicken, beans, corn, green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil.
• Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, or until the chili has thickened.
• Stir in the half-and-half or heavy cream. Season with salt and pepper to taste and simmer for an additional 2 to 3 minutes.
• Remove from heat and serve hot, optionally over white rice, garnished with chopped parsley.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons cold broth). Ensure the Cajun seasoning and sausage are certified gluten-free, as brands may vary.