Cajun Chicken Chili (Printable Version)
Rich, bold Cajun chili with chicken, sausage, beans, and a spicy jalapeno kick.
# What You'll Need:
→ Meats and Proteins
01 -
1 pound boneless, skinless chicken thighs or breasts
02 -
1 pound andouille sausage, cut up
→ Dairy
03 -
1/2 cup heavy cream or sour cream or 4 oz cream cheese
04 -
1 tablespoon butter
05 -
1/4 cup cotija or parmesan, grated
→ Aromatics and Produce
06 -
1 tablespoon lime juice, as you like
07 -
2 green onions, sliced thin (use if you want)
08 -
2 tablespoons chopped parsley or cilantro, optional
09 -
4 garlic cloves, chopped up
10 -
1 jalapeno, diced small
11 -
1 cup diced bell peppers
12 -
1 cup diced celery
13 -
1 cup diced onion
→ Seasonings & Pantry
14 -
Salt and pepper, your call
15 -
1 teaspoon cumin, ground
16 -
2 teaspoons cajun seasoning—split it
17 -
1 tablespoon cooking oil
→ Canned and Jarred
18 -
1/2 cup salsa verde
19 -
2 cans (about 14.5 oz each) white beans—rinsed and drained
20 -
4 cups chicken broth
# Step-by-Step Guide:
01 -
Pop some oil into a big Dutch oven or pan and warm it on medium. Toss in the sausage and cook till it browns up—about 5 or 6 minutes. Scoop it out and set it to the side.
02 -
Sprinkle half your cajun seasoning on the chicken. Pop it into the pan, cook for several minutes (5 to 7-ish) so it's golden and cooked. Move the chicken out and keep it handy.
03 -
Drop the butter in and let it melt. Add jalapeno, bell pepper, celery, and onion. Stir every now and again until they're all soft. About 8-10 minutes does it.
04 -
Stir in the chopped garlic, cumin, and rest of the cajun spice. Keep it moving for a minute—it'll smell great quickly.
05 -
Pour in broth, then add the drained beans, salsa verde, and both your set-aside meats. Crank up the heat until it bubbles, then back it down to a gentle simmer for about 15 minutes.
06 -
When it's done simmering, cut the heat. Pull out the chicken, shred or slice it, and drop it right back in the pot.
07 -
Add your cream (or whichever dairy you picked) and cotija or parmesan. Stir until it all melts and everything looks creamy and smooth.
08 -
Top it off with lime juice, green onions, and cilantro (your call). Taste and see if it needs more salt or pepper, then ladle it up and dig in.
# Additional Notes:
01 -
Can’t find jalapeno? Swap in poblano, serrano, canned green chilis, or just skip for milder flavor.
02 -
Chunks of avocado, corn, extra cheese, and herbs are awesome toppers.
03 -
Like it spicy? A splash of hot sauce at the end wakes it up.
04 -
Want to use your slow cooker? After softening the veggies and browning sausage, dump everything up to salsa verde in the crockpot. Cook on low for 6-10 hours or high for 2-4, then finish with the last steps as written.