With andouille sausage, tender chicken thighs, and vibrant vegetables simmered to perfection, this dish is ideal for family gatherings or chilly nights.
INGREDIENTS
- 2 (15.5 oz.) cans black-eyed peas, rinsed and drained
- 3 cups reduced-sodium chicken broth
- 2 tbsp oil (olive or vegetable)
- 1 (13.5 oz.) andouille sausage, sliced
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 tbsp Creole Kick (or your favorite Cajun seasoning)
- 2 tbsp chili powder
- 1 tsp dried thyme
- 1 (28 oz.) can fire-roasted tomatoes, undrained
- 1 (15 oz.) pkg. frozen cut okra
- 1 lb. boneless skinless chicken thighs
DIRECTIONS
- In a large pot or Dutch oven, heat the oil over medium heat. Once hot, pan sear the chicken for 2-3 minutes on each side and then remove. Add the sliced andouille sausage and sauté for about 5 minutes until browned. This will infuse the oil with smoky flavor, which sets the stage for your chili.
- Add the chopped yellow onion and green bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant. You’ll want to ensure that the garlic doesn’t burn, as this can lead to bitterness.
- Sprinkle in the Creole Kick, chili powder, and dried thyme. Stir to combine and let the spices toast for about 1 minute, releasing their rich flavors.
- Pour in the chicken broth and add the undrained fire-roasted tomatoes, rinsed black-eyed peas, frozen cut okra, and chicken thighs. Stir everything together until well mixed.
- Bring the chili to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes. This allows the flavors to meld beautifully.
- Taste and adjust the seasoning if needed, adding salt, pepper, or more spice if desired.
- Once everything is cooked and the flavors have come together, serve the Cajun chili hot.
Cajun Style Chili with Chicken
