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.
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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.