When I’m craving something hearty with a bit of a kick, this Cajun Chicken and Sausage White Bean Chili is my go-to comfort food.
It’s a cozy one-pot wonder, brimming with bold Cajun flavor, creamy white beans, tender chicken, and smoky sausage—perfect for chilly nights or casual get-togethers.
Why You’ll Love This Recipe
A bold twist on traditional chili with creamy Cajun spice
Packed with protein from both chicken and sausage
Perfect for feeding a crowd or meal prepping
Simple one-pot recipe—less mess, more flavor!
Easily adaptable to suit your spice level
What You’ll Need (Ingredient Highlights)
Andouille sausage – Adds rich, smoky depth to the base
Chicken breasts or thighs – Tender and juicy with Cajun seasoning
Trinity vegetables – Onion, celery, and bell pepper for a flavor base
White beans – Creamy, hearty, and a perfect canvas for spice
Salsa verde & sour cream – Balance the heat with creamy tang
Cajun seasoning – Brings that signature Louisiana flavor
Pro Tips Before You Start
Brown the sausage first for maximum flavor
Dice veggies uniformly so they cook evenly
Use rotisserie chicken for a shortcut if needed
Adjust jalapeño and Cajun spice to your heat preference
Stir in cream at the end to keep it silky smooth
How to Make Cajun Chicken & Sausage White Bean Chili – Step by Step
Step 1: Brown the Sausage
Heat oil in a large pot over medium.
Add sliced andouille sausage and cook until browned, 5–7 minutes. Set aside.
Step 2: Cook the Chicken
Season chicken with Cajun seasoning.
In the same pot, cook until golden and nearly cooked through.
Remove and set aside.
Step 3: Sauté the Veggies
Add butter. Once melted, add onion, celery, bell pepper, and jalapeño.
Sauté until softened, about 7–10 minutes.
Step 4: Build the Flavor
Add garlic, cumin, and more Cajun seasoning.
Stir until fragrant, about 1 minute.
Step 5: Simmer the Chili
Pour in chicken broth, white beans, salsa verde, and return sausage and chicken to the pot.
Bring to a boil, reduce to simmer for 15 minutes.
Step 6: Shred and Stir
Remove the chicken, shred with two forks, and return to the pot.
Stir in sour cream and grated Parmesan.
Step 7: Finish and Serve
Add lime juice, chopped cilantro, and green onions.
Taste and adjust salt and pepper. Serve warm.
What to Serve It With
Crusty bread or cornbread to soak up the creamy broth
Steamed white rice for a Cajun rice bowl
Tortilla chips or crackers for added crunch
Hot sauce on the side for spice lovers
Green salad with citrus vinaigrette to balance the richness
Variations / Substitutions
Use rotisserie chicken to save time
Try turkey sausage or kielbasa for a leaner twist
Sub pinto or navy beans if white beans aren’t available
Add spinach or kale for extra greens
Make it vegetarian by skipping meat and adding mushrooms and extra beans
Storage & Leftovers
Fridge: Store in airtight containers for up to 4 days
Freezer: Freeze in portions for up to 3 months
Reheat: Gently reheat on the stove or microwave, adding broth if needed
Meal prep tip: Divide into individual containers for ready-to-grab lunches
FAQs
Can I make this in a slow cooker?
Yes! Cook everything on low for 6–7 hours. Add sour cream and cheese at the end.
What can I use instead of sour cream?
Try heavy cream, Greek yogurt, or cream cheese for similar creaminess.
Is it very spicy?
It has a kick, but you can reduce the jalapeño and Cajun seasoning to tone it down.
Can I use canned chicken?
Yes, though fresh chicken will have better texture and flavor.
What kind of beans work best?
White beans like Great Northern or cannellini are ideal, but pinto works too.
Does this freeze well?
Absolutely! Let it cool completely before freezing.
How do I thicken the chili?
Mash some beans or simmer longer to reduce the liquid naturally.
Final Thoughts
This Cajun Chicken and Sausage White Bean Chili is everything I love in one bowl—hearty, spicy, creamy, and totally satisfying.
It’s the kind of comfort food that doesn’t just warm you up, it wakes up your taste buds too.
I hope it brings the same cozy joy to your kitchen as it does to mine.
