Step-by-Step Instructions
-
Sauté the Base: In a large pot, sauté diced onions and green bell peppers in a little oil until softened.
-
Season: Stir in your Cajun seasoning and minced garlic, cooking for 1 minute until fragrant.
-
Simmer: Add chicken broth, white beans (like Great Northern or Cannellini), and diced tomatoes. If using raw chicken, add it now; if using pre-cooked, wait until the final step.
-
Thicken: Once the beans are tender, stir in a bit of cream or cream cheese to achieve the desired richness.
-
Finish: Stir in the chicken and let it heat through. Just before serving, squeeze in fresh lime juice and stir in chopped parsley.
-
Garnish: Serve in a bowl or container with an extra lime wedge and a sprinkle of herbs on top.
FAQ & Storage
-
How spicy is it? You can control the heat by adjusting the amount of cayenne in your Cajun spice blend or by choosing “mild” vs. “hot” diced tomatoes.
-
Can I make this in a slow cooker? Yes! Combine all ingredients except the cream and fresh herbs in the slow cooker and cook on low for 6–8 hours. Stir in the cream and herbs just before serving.
-
Storage: This chili tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days.
How to Serve
Serve this chili in deep bowls with a side of cornbread or crusty French bread for dipping. For an extra layer of texture, you can top it with crushed tortilla chips, shredded Monterey Jack cheese, or a dollop of sour cream.
