Ingredients
2 tablespoons butter Provides a rich base for the roux, adding creaminess and depth to the chili.
2 tablespoons all-purpose flour Thickens the broth to create a hearty texture; substitute with cornstarch for a gluten-free option.
3 cups chicken broth Forms the liquid foundation, enhancing the savory flavors and keeping the chili moist.
1 cup half-and-half (or heavy cream) Adds a creamy, luxurious consistency that makes the chili indulgent and smooth.
3 cups cooked chopped chicken (such as rotisserie, breasts, thighs, or tenderloins) Supplies the main protein, offering a tender and flavorful base for the dish.
1 pound sliced and browned smoked or andouille sausage (or turkey smoked sausage for a lighter option) Brings smoky, spicy notes that define the Cajun essence; turkey sausage reduces fat for health-focused variations.
2 cans (15 ounces each) rinsed and drained red beans Adds fiber and protein, contributing to the chili’s hearty texture and nutritional value.
1 can (11 ounces) drained white corn Provides a sweet crunch and extra vitamins, balancing the spices with subtle sweetness.
2 cans (4 ounces each) undrained chopped green chilies Infuses mild heat and flavor, enhancing the overall zest without overwhelming the palate.
2 tablespoons dried minced onion flakes Offers convenience and a sharp onion taste that builds the base flavors effortlessly.
1/4 teaspoon garlic powder Adds aromatic depth and a subtle garlic kick that complements the Cajun spices.
2 teaspoons cumin Brings warm, earthy notes that are essential for the chili’s robust profile.
1 teaspoon chili powder Contributes a mild heat and rich color, rounding out the seasoning blend.
1 1/2 tablespoons Cajun seasoning (a spice blend including paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme) Delivers the signature Cajun flavor, with adjustable heat from cayenne for personalized spice levels.
2 cups shredded pepper jack cheese Melts into the chili for a gooey, spicy finish that elevates the creaminess.
Diced green bell pepper Optional addition for extra flavor, crunch, or heat.
Fresh white onion Optional addition for extra flavor, crunch, or heat.
Celery Optional addition for extra flavor, crunch, or heat.
Jalapeno Optional addition for extra flavor, crunch, or heat.
Instructions
1-First Step: Prepare Your Base Start by melting 2 tablespoons of butter in a large pot over medium heat this takes just a minute or two. Stir in 2 tablespoons of all-purpose flour and cook for about 2 minutes until it forms a roux, which is the secret to that thick, creamy texture. Gradually whisk in 3 cups of chicken broth and 1 cup of half-and-half, then bring it to a boil and let it cook for another 2 minutes until thickened. If you’re making it gluten-free, swap the flour for cornstarch to keep things smooth.
2-Second Step: Add the Main Ingredients Once your base is ready, mix in 3 cups of cooked chopped chicken rotisserie works great for convenience or use breasts, thighs, or tenderloins for a fresh twist. Next, toss in 1 pound of sliced and browned smoked or andouille sausage; for a lighter option, go with turkey smoked sausage. This step builds the hearty protein base, and you can adapt by using plant-based sausage if needed for vegan preferences.
3-Third Step: Incorporate Beans, Veggies, and Spices Now, add 2 cans (15 ounces each) of rinsed and drained red beans, 1 can (11 ounces) of drained white corn, and 2 cans (4 ounces each) of undrained chopped green chilies for that essential crunch and mild heat. Stir in 2 tablespoons of dried minced onion flakes, 1/4 teaspoon of garlic powder, 2 teaspoons of cumin, 1 teaspoon of chili powder, and 1 1/2 tablespoons of Cajun seasoning. This blend brings the bold flavors to life, and you can reduce the Cajun seasoning if you’re adjusting for less spice. For added veggies like diced green bell pepper or celery, throw them in here for extra nutrition and crunch.
4-Fourth Step: Simmer and Finish Bring the whole mixture back to a boil, then lower the heat and let it simmer for 10 to 15 minutes, stirring occasionally to prevent sticking. Finally, stir in 2 cups of shredded pepper jack cheese until it melts smoothly into the chili. This creates the creamy, spicy finish that’s so satisfying. If you’re using a slow cooker, transfer everything after the base and let it cook on low for 6-8 hours for deeper flavors, which is great for busy parents or outdoor cooking fans. Here’s a quick table to summarize the timing and tips:
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Substitute cornstarch for flour to make it gluten-free.
🔥 Add diced jalapeno or fresh white onion for extra heat and flavor.
🍲 Use turkey smoked sausage for a lighter, lower-fat option.
- Prep Time: 5 minutes
- Cook time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Cajun
- Diet: Gluten-Free option
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg