Easy Cajun Chili (Print-Friendly Version)
# What You'll Need:
→ Canned and Jarred
01 -
4 cups chicken broth
02 -
1/2 cup green salsa
03 -
2 cans white beans, drained and rinsed, 14.5 ounces each
→ Seasonings & Pantry
04 -
1 tablespoon cooking oil
05 -
2 teaspoons cajun spice blend, save a bit for later
06 -
1 teaspoon ground cumin
07 -
black pepper and salt, just sprinkle as you like
→ Aromatics and Produce
08 -
1 cup onion, chopped up
09 -
1 cup celery, chopped
10 -
1 cup bell pepper, chopped
11 -
1 jalapeno, diced small
12 -
4 garlic cloves, chopped
13 -
2 tablespoons fresh cilantro or parsley, chopped, optional
14 -
2 green onions, sliced thin, optional
15 -
1 tablespoon lime juice, totally up to you
→ Dairy
16 -
1/2 cup sour cream, or heavy cream, or 4 ounces of cream cheese
17 -
1/4 cup grated cotija or parmesan
18 -
1 tablespoon butter
→ Meats and Proteins
19 -
1 pound andouille sausage, sliced
20 -
1 pound boneless, skinless chicken, breasts or thighs
# Step-by-Step Directions:
01 -
If you want, add green onions, some cilantro, plus a splash of lime juice right before you’re done. Taste it and toss in more salt or pepper if it needs a little something.
02 -
Mix in your cheese and that sour cream. Keep stirring until everything’s melted and creamy.
03 -
Switch off the heat and pull the chicken out. Shred or cube it how you want. Chuck it back in once you’re done.
04 -
Throw in the chicken, sausage, broth, beans, and salsa. Crank up the heat to get it bubbling, then turn it down low and let it gently cook for about 15 minutes.
05 -
Toss in your cumin, the rest of that cajun spice, and all the garlic. Give it a good stir so it smells fragrant, about a minute.
06 -
Melt your butter in there, then add onion, celery, peppers, and jalapeno next. Stir every now and then and let them soften up—should take around 7 to 10 minutes.
07 -
Sprinkle on a teaspoon of the cajun seasoning. Sear chicken pieces a few minutes on each side, 5 to 7 minutes total, until done. Take out and rest it for now.
08 -
Heat the oil in your big pan over medium. Toss in sausage, let it get nicely browned, about 5 to 7 minutes. Take it out and keep it for later.
# Helpful Notes:
01 -
Not into heat? You can use poblano, serrano, canned chilies, or just leave the jalapeno out altogether.
02 -
Toppings are fair game! Try avocado, a little more cheese, a sprinkle of fresh herbs, or some corn.
03 -
Love things spicy? Squirt on some hot sauce at the table.
04 -
For a slow cooker: brown sausage and chicken with veggies and spices first, then put it all (except any dairy bits) in your cooker. Go low for 6–10 hours or crank it up to high for 2–4. At the end, mix in dairy and shredded chicken.