Ingredients
Scale
- 1 pound chicken thighs (boneless, skinless), chopped up small
- 1 pound andouille sausage, cut into rounds
- 4 garlic cloves, chopped
- 1 jalapeño, diced with seeds removed
- 1 cup chopped bell pepper
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 cans white beans (15 oz. each), rinsed and drained
- 4 cups chicken broth
- 1/2 cup salsa verde
- 2 teaspoons Cajun spice mix
- A bit of salt and pepper
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan
- Lime squeezed over top
- Green onions, thinly sliced
- Chopped cilantro or parsley for garnish
Instructions
- Heat a tablespoon of oil in a large Dutch oven on medium heat.
- Add sausage rounds and brown for about 5 minutes, then remove from the pot.
- Add chicken chunks and half of the Cajun blend, searing until cooked through, then remove.
- Melt a spoonful of butter in the pot and stir in onion, celery, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
- Add garlic, remaining Cajun spice, and cumin. Cook for another minute.
- Pour in chicken broth, add white beans, and mix in salsa verde. Return sausage and chicken to the pot.
- Simmer gently for 15-20 minutes.
- Stir in sour cream and Parmesan until smooth and creamy.
- Spoon chili into bowls and top with green onions, chopped herbs, and a squeeze of lime before serving.
Notes
For a milder chili, omit jalapeño or reduce Cajun spice. This recipe can also be made vegetarian by using vegetable broth and plant-based proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Flexitarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg