This delicious Cajun White Bean Chili is packed with chicken and andouille sausage, making it a thick and meaty chili sure to please the whole family. It cooks up beautifully in your favorite dutch oven or deep cast iron skillet. It’s perfect for those winter days when you need something filling that will warm you up. It is easily adjustable to your family’s tastes. Because hey – we all know there is going to be something that someone doesn’t like. Always!
I love Chili – almost any kind of chili will do. The husband, on the other hand, isn’t as fond of tomato-based things – seriously. I do not understand and can not comprehend this, it is just not right. But I knew he was strange when I married him. Green Chili is awesome, but I have just been wanting something different, so I decided to throw all this together. Turned out fabulous.
I started out with about 3/4 of a pound each chicken breast and andouille sausage, added a few veggies and some beans. Threw in a bit of seasonings and some chicken broth, let it cook for awhile – and done! Easy as can be. Simple is always best in my book. This is even better the next day, so if you love leftovers, it’s definitely easy to double the recipe. The seasonings and the jalapeno in this are a personal preference. The jalapeno mellows as it cooks. The seasonings make it slightly spicy, but not a hot spicy. Rember though, you can always add more, but once it’s in there, it’s in there.
Serve with some home-made cornbread and you will think you are in heaven, or pretty close to it. Don’t forget to pin for later!
Cajun White Bean Chili
This delicious Cajun White Bean Chili is packed with chicken and andouille sausage, making it a thick and meaty chili sure to please the whole family. It's perfect for those winter days when you need something filling that will warm you up. It is easily adjustable to your family's tastes.
- 3/4 lb Chicken Breast - boneless, skinless (1 breast) diced
- 3/4 lb Andouille Sausage (1 package) sliced
- 1 cup Sweet Onion diced
- 1 Jalapeno diced - optional
- 1 15oz can Cannellini Beans drained
- 1 15oz can White Chili Beans not drained
- 1 15oz can Chicken Broth low sodium
- 1 4oz can Chopped Green Chilis not drained
- 1 tsp Chili Powder
- 1 tsp Creole Seasoning
- 1/4 tsp Cumin
- 1/4 tsp Crushed Red Pepper Flakes
- Olive Oil as needed
Heat about a tbsp of olive oil in your favorite large cast iron skillet over medium-high heat, add onions and saute for a few minutes. Once they begin to soften, add sausage. Cook until onions are translucent and sausage is browned.
Remove from pan and set aside.
Add a bit more olive oil to the pan and brown the diced chicken. You don't have to completely cook it, just brown a bit on a few sides.
Turn the heat up a little bit and slowly add half of the chicken broth. Stir gently, while scraping the bottom of the skillet to deglaze the pan. You want to get those tasty brown bits up from the bottom and mixed in.
Add remaining broth and lower heat back to medium-high. Add everything to the pan. If your skillet is small, put it all in a stock pot to finish cooking. Bring to a low boil.
Reduce heat to medium-low and simmer for about 1-2 hours covered. If you prefer your chili a bit thicker, tilt the lid for the last 30 minutes or so. If you prefer it to be thinner, just add another can of broth, keep the lid tilted until it's cooked to your preference.
Serve with a pan of home-made cornbread and Enjoy! Don't forget to pin for later.
The seasonings in this are a personal preference. Add a little more or less to keep your family happy. This is spicy, but not a hot spicy. The Chili is done in about 30 minutes to an hour. The longer you cook it the more the flavors mingle. Leftovers are divine, so I sometimes double it all!!