Description

This Cajun Chicken Chili is a flavorful and hearty dish with a kick! It features tender chicken, spicy andouille sausage, and a medley of vegetables simmered in a rich and creamy broth with a Cajun twist.

Ingredients

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2 tablespoons oil or butter
1 small yellow onion, 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 (15 oz each) cans red beans or navy beans, rinsed and drained
1 (11 oz) can white corn, drained
2 (4 oz each) cans chopped green chilies
1 teaspoon cumin
2 tablespoons cajun seasoning
1 cup half and half or heavy cream
Kosher salt and freshly ground black pepper, to taste
White rice, for serving (optional)
Fresh parsley, chopped, for serving (optional)

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Instructions

Sauté vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; cook until softened. Add andouille sausage and cook until lightly browned.
Make the roux: Sprinkle flour over the mixture and cook, stirring constantly, for about 1 minute.
Simmer: Stir in chicken broth, chicken, beans, corn, green chilies, cumin, and cajun seasoning. Bring to a boil, then reduce to a simmer. Cook until thickened, about 15 minutes.
Add cream: Stir in half and half or heavy cream. Season with salt and pepper. Cook for 2-3 minutes to reduce the cream slightly.
Serve: Serve hot, over white rice if desired, and garnish with fresh parsley.

Notes

Adjust the amount of cajun seasoning to your preferred spice level.
You can use different types of beans, such as kidney beans or black beans.
For a thicker chili, you can mash some of the beans before adding them to the pot.

Nutrition

Serving Size: 1 Serving
Calories: 510kcal
Sugar: 8g
Sodium: 920mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 10g
Protein: 32g
Cholesterol: 80mg