If you are craving a bowl of comfort with a spicy kick, this Cajun Chicken Chili Recipe is going to become your new favorite. It blends tender chicken and smoky andouille sausage with the bold flavors of Cajun seasoning and green chilies, all simmered to perfection with creamy half and half. Whether you want a cozy weeknight meal or something to impress friends at your next gathering, this dish brings warmth, richness, and just the right amount of heat in every satisfying spoonful.
Ingredients You’ll Need
The beauty of this Cajun Chicken Chili Recipe lies in its straightforward yet flavor-packed ingredients. Each one plays a vital role, from building the savory base to adding depth, texture, and that classic southern flair we’re all here to enjoy.
- 2 tablespoons oil or butter: For sautéing the veggies and sausage, providing a rich flavor foundation.
- 1 small yellow onion, chopped: Adds sweetness and a touch of crunch when softened.
- 1 green bell pepper, chopped: Offers freshness and vibrant color that balances the spices.
- 2 celery ribs, chopped: Delivers subtle earthiness and texture.
- 3 cloves garlic, minced: Infuses the chili with aromatic warmth.
- 1 lb andouille sausage, sliced: The star of smokiness and spice that defines Cajun flavor.
- 2 tablespoons all-purpose flour: Helps thicken the chili to the perfect hearty consistency.
- 3 cups chicken broth: The flavorful liquid base that ties everything together.
- 3 cups cooked chicken, chopped or shredded: Tender protein that makes this chili satisfying and meaty.
- 2 (15 oz each) cans red beans or navy beans, rinsed and drained: Adds creaminess and fiber.
- 1 (11 oz) can white corn, drained: Sweet bursts of texture and color.
- 2 (4 oz each) cans chopped green chilies: Brings authentic mild heat and brightness.
- 1 teaspoon cumin: Earthy undertones enhancing the overall spice profile.
- 2 tablespoons Cajun seasoning: The bold, fragrant spice mix that gives this chili its signature taste.
- 1 cup half and half or heavy cream: Adds creaminess and rounds out the flavors beautifully.
- Kosher salt and freshly ground black pepper, to taste: Essential for balancing and enhancing the flavors.
- White rice, for serving (optional): A classic accompaniment to soak up every delicious drop.
- Fresh parsley, chopped, for serving (optional): A pop of color and freshness to finish the dish.
How to Make Cajun Chicken Chili Recipe
Step 1: Sauté the Aromatics and Sausage
Start by heating your choice of oil or butter in a large pot or Dutch oven over medium heat. Toss in the onion, bell pepper, celery, and garlic, letting them soften slowly to release their natural sweetness and aromas. Once those veggies are tender and your kitchen smells irresistible, add the sliced andouille sausage and cook until it develops a lovely, light brown crust—this seals in flavor and adds that smoky punch we’re after.
Step 2: Thicken the Base with Flour
Next, sprinkle the flour over the sausage and veggies, stirring constantly for about one minute. This step cooks out the raw flour taste and helps create a velvety thickness for your chili. It’s a small detail that makes a big difference in texture, giving the chili that comforting, hearty body.
Step 3: Add the Broth and Main Ingredients
Pour in the chicken broth and then mix in the cooked chicken, beans, corn, chopped green chilies, cumin, and Cajun seasoning. Give everything a good stir to combine, then bring the chili to a boil. Once boiling, reduce the heat to let it gently simmer, giving the flavors time to meld and the chili time to thicken—this usually takes about 15 minutes. Watch as the colors deepen and that wonderful Cajun aroma fills your kitchen.
Step 4: Finish with Cream and Seasoning
Now stir in the half and half or heavy cream, which softens the spices and makes the chili luxuriously creamy. Season with kosher salt and freshly ground black pepper according to your taste preferences. Let it cook a few more minutes, allowing the cream to reduce slightly and the flavors to harmonize perfectly.
Step 5: Serve and Enjoy
Your Cajun Chicken Chili is ready to be ladled into bowls. For a satisfying presentation, serve it hot over a bed of fluffy white rice and garnish with fresh chopped parsley. Every spoonful delivers a beautiful balance of smoky, spicy, and creamy that’s bound to keep you coming back for more.
How to Serve Cajun Chicken Chili Recipe
Garnishes
While the chili shines on its own, thoughtful garnishes can elevate the experience. Freshly chopped parsley adds a vibrant green contrast and bursts of freshness, while a dollop of sour cream or shredded cheddar cheese offers extra creaminess and richness. If you enjoy a bit more heat, a few thinly sliced jalapeños or a sprinkle of smoked paprika can add an exciting twist.
Side Dishes
Pair this Cajun Chicken Chili Recipe with traditional southern sides like cornbread or crusty artisan bread to sop up the sauce. A simple green salad with a tangy vinaigrette also works beautifully to balance the chili’s richness. For a complete meal, roasted vegetables or sautéed greens are delicious companions that add texture and nutrition.
Creative Ways to Present
Think outside the bowl! This chili makes an incredible filling for baked potatoes, turning an everyday spud into a dinner star. It’s also fantastic ladled over nachos, topped with cheese and jalapeños for a Cajun twist on a party favorite. For a lighter approach, serve it in lettuce cups or even use it as a flavorful dip for hearty bread or crackers.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Chicken Chili keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve its fresh flavors and prevent it from absorbing other odors. Reheating slowly on the stove or in the microwave ensures it regains that just-cooked warmth and texture.
Freezing
This recipe also freezes exceptionally well, making it perfect for busy days when you want something ready to go. Portion the chili into freezer-safe containers or bags, leaving some room for expansion. Frozen, it will stay at its best quality for about two to three months; just thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, gently reheat the chili over low to medium heat on the stovetop, stirring occasionally. If it seems too thick after refrigeration, add a splash of chicken broth or water to bring it back to your preferred consistency. Microwave reheating works fine too—use shorter intervals and stir between them to heat evenly. Finish with a quick taste test for seasoning, adjusting salt or pepper if needed.
FAQs
Can I make this Cajun Chicken Chili Recipe vegetarian?
Absolutely! You can omit the andouille sausage and chicken, then boost the protein and texture with extra beans or hearty vegetables like mushrooms and zucchini. Using vegetable broth and adjusting the seasoning to your taste will keep it flavorful and satisfying.
What if I don’t have andouille sausage?
You can substitute with any smoked sausage or even chorizo for a slightly different but equally delicious smoky touch. If you want to keep it milder, a good-quality smoked turkey sausage works well too.
How spicy is this chili?
The Cajun seasoning and green chilies give this chili a moderate level of heat that can easily be adjusted. If you prefer a milder dish, use less Cajun seasoning or swap green chilies for mild peppers. For more heat, add cayenne pepper or hot sauce to taste.
Can I use raw chicken instead of cooked chicken?
Yes, but you’ll need to adjust the cooking process. Add raw chicken after the broth and spices, and simmer until the chicken is fully cooked through and tender before adding the cream. This might take about 20 minutes.
What’s the best way to thicken the chili if it’s too watery?
If you find the chili thinner than you like, simmer it uncovered for a bit longer to reduce the liquid. Alternatively, whisk together a small amount of flour or cornstarch with cold water to create a slurry, then stir it into the chili and cook until thickened.
Final Thoughts
There is something truly special about a bowl of homemade chili that brings comfort and joy all at once, and this Cajun Chicken Chili Recipe hits all those notes beautifully. With its smoky sausage, tender chicken, hearty beans, and creamy finish, it’s a dish that feels both indulgent and homey. Don’t hesitate to give this recipe a try — your spoon will keep diving in for more, and so will your friends and family!
Print
Cajun Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (6 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Chicken Chili is a hearty and flavorful dish combining tender chicken, spicy andouille sausage, beans, and vegetables simmered together with Cajun seasonings and a touch of creamy half and half. Perfect for a comforting meal, it offers a delicious twist on traditional chili with a Southern kick.
Ingredients
Main Ingredients
- 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
For Serving (Optional)
- White rice
- Fresh parsley, chopped
Instructions
- Prepare the base vegetables and sausage: Heat oil or butter in a large pot or Dutch oven over medium heat. Add chopped onion, green bell pepper, celery, and minced garlic. Cook until the vegetables soften and become fragrant. Then add the sliced andouille sausage and cook until it is lightly browned, enhancing its smoky flavor.
- Add flour to thicken: Sprinkle the all-purpose flour over the sausage and vegetable mixture. Stir constantly and cook for about 1 minute to get rid of the raw flour taste and help thicken the chili later.
- Combine liquids and spices: Stir in the chicken broth, chopped cooked chicken, rinsed beans, drained white corn, chopped green chilies, cumin, and Cajun seasoning. Bring the mixture to a boil to meld the flavors, then reduce to a simmer and cook for about 15 minutes until the chili thickens to your desired consistency.
- Finish with cream and season: Stir in the half and half or heavy cream to add richness and creaminess to the chili. Season with kosher salt and freshly ground black pepper to taste. Let it cook for an additional 2 to 3 minutes to slightly reduce and incorporate the cream.
- Serve and garnish: Serve the Cajun Chicken Chili hot. Optionally, ladle it over white rice and garnish with chopped fresh parsley for a fresh touch and extra color.
Notes
- For a spicier chili, add additional Cajun seasoning or a dash of cayenne pepper.
- Use leftover cooked chicken or rotisserie chicken to save time.
- If you prefer a thicker chili, simmer a little longer or add an extra tablespoon of flour during step 2.
- Andouille sausage is key for authentic flavor, but you can substitute with smoked sausage if unavailable.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
