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–+ servings
Cajun Flavor

Hearty Cajun Flavor Chicken Chili That's Totally Irresistible

Experience the bold Cajun flavor in this hearty chicken chili that’s perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lb Boneless, skinless chicken thighs Can substitute with tofu or tempeh for a vegetarian version.
  • 2 tablespoons Olive oil Vegetable oil can be used as an alternative.
  • 1 medium Onion Can swap with yellow or red onions.
  • 1 medium Red bell pepper Any bell pepper variety works as a substitute.
  • 1 medium Green bell pepper Any bell pepper variety works as a substitute.
  • 3 cloves Garlic Fresh minced is best, but garlic powder works too.
  • 14.5 oz Diced tomatoes Use fresh tomatoes if preferred.
  • 15 oz Kidney beans Black beans or pinto beans are great substitutes.
  • 15 oz Black beans Feel free to experiment with other beans.
  • 2 cups Chicken broth Vegetable broth serves as a vegetarian option.
  • 2 tablespoons Slap Ya Mama Seasoning Adjust to match your taste preferences.
  • 2 tablespoons Chili powder Increase quantity for an extra spicy kick.
  • 1 teaspoon Cumin Can substitute with coriander as needed.
  • 1 teaspoon Smoked paprika Use regular paprika for less smokiness.
  • to taste Salt and pepper Adjust according to your palate.
For the Rice
  • 1 cup Long-grain white rice Brown rice can be used for added fiber.
  • 1 tablespoon Butter Olive oil is suitable for a dairy-free option.
For the Toppings
  • 1 cup Shredded cheddar cheese Opt for a vegan cheese alternative if desired.
  • 1 cup Sour cream Greek yogurt can be a healthier substitute.
  • ¼ cup Chopped green onions Chives can be used as an alternative.
  • to taste Hot sauce Any favorite hot sauce complements the dish.
  • 1 Avocado slices Omit for a lower-calorie option.

Equipment

  • Large Pot
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Begin by patting the boneless, skinless chicken thighs dry using paper towels. Season with salt and pepper. Set aside.
  2. In a large pot, heat olive oil over medium-high heat. Add chicken thighs, sear for 3-4 minutes on each side until golden brown.
  3. Remove the chicken from the pot and set aside. In the same pot, sauté diced onion and chopped bell peppers for 5-7 minutes.
  4. Add minced garlic and cook for an additional minute. Stir in the diced tomatoes, kidney and black beans, and chicken broth.
  5. Sprinkle in the seasonings and stir well. Return the chicken to the pot, bring to a simmer, reduce heat, cover, and cook for 30-60 minutes.
  6. Taste and adjust seasoning as necessary. Prepare the rice in a separate saucepan with rice, chicken broth, butter, and salt.
  7. Cover and let the rice cook for 18-20 minutes. After cooking, let it rest covered for 5 minutes before serving.
  8. Serve the chili over a scoop of rice and add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

This dish is versatile and can easily be adapted for a vegetarian version by substituting chicken with tofu or tempeh.

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