Easy Creamy Cajun Chili
Some of the best recipes come from firehouse kitchens, and this Easy Creamy Cajun Chili is proof. It’s a Cajun twist on white chicken chili, made with Johnsonville Cajun Chicken Sausage, white beans, peppers, and a splash of heavy cream, and it’s ready in about 30 minutes.
I first tasted it at the Johnsonville Firehouse Challenge in Birmingham, Alabama, where two local fire stations went head-to-head in a cook-off. Station #4’s Cajun Chili took home the win, and it was my favorite, too. The folks at Johnsonville kindly gave me permission to share the recipe, and it’s been in my rotation ever since.
Johnsonville Firehouse Challenge
Several years ago, I was invited to attend the Johnsonville Firehouse Challenge in Birmingham, Alabama. How could I say no? After all, firemen – the everyday heroes who put their lives on the line to protect all of us – know their way around the kitchen and are notorious for making incredibly delicious food. This was an occasion that I did not want to miss.
The cook-off was between two Birmingham fire stations and each dish included a Johnsonville sausage product. The public was invited to attend the event and to cast their vote for the dish that he/she liked the best.
There was plenty for everyone to enjoy. (Should I confess to having more than one bowl of my favorite?)
It’s unfortunate that you weren’t able to make it to the cookoff. However, the kind folks at Johnsonville have given me permission to share the recipe for Cajun Chili with you. (For more delicious recipes featuring Johnsonville products, visit the Johnsonville recipe collection.)
Ingredients
For this delicious chili recipe, you need the following ingredients:
- 1 tablespoon butter
- 1 package of Johnsonville Cajun Chicken Sausage Links, cut into 1/2″ pieces
- ½ white onion diced
- ½ red pepper diced
- ½ green pepper diced
- 2 tablespoons diced Jalapeño peppers
- 10 ounces diced tomatoes & green chilies
- 30 ounces white beans drained
- 1 package of white chili seasoning
- ½ cup heavy cream
How to Make Creamy Cajun White Chili
- Melt butter in a soup pot over medium heat.
- Add Johnsonville Cajun Chicken Sausage pieces, onions, and peppers. Sauté them for about 5 minutes.
- Add the can of diced tomatoes & green chilies, along with a package of white chili seasoning, and cook for a few more minutes.
- Add in the two cans of drained white beans and heavy cream.
- Simmer for 15-20 minutes.
If you love hearty, flavor-packed comfort food, be sure to check out my Cajun Chicken for a spicy weeknight meal, Cajun Shrimp for a quick seafood favorite, and Cajun Potato Soup for a creamy, cozy dish that brings all the Southern flavors together. Looking for more cozy soups? From spicy chili to creamy potato soup, my soup and chili recipes roundup has something for every craving.
Station 4 Johnsonville Cajun Chili
Ingredients
Method
- Melt the butter in a soup pot over medium heat.
- Add the Johnsonville Cajun Chicken Sausage pieces, onions and peppers. Sauté for about 5 minutes.
- Add the can of diced tomatoes & green chilies and package of white chili seasoning and cook for another few minutes.
- Add in the two cans of drained white beans and heavy cream.
- Simmer for 15-20 minutes.
Nutrition
Video
Tried this recipe?
Let us know how it was!Kitchen Note
When I make this at home, I add about 1 ½ cups of chicken broth to the chili along with the packet of chili seasoning.
FAQs
Yes! It’s a Cajun-style white chili made with chicken sausage and white beans instead of the ground beef and kidney beans in traditional red chili. The heavy cream gives it a rich, creamy finish.
Andouille sausage or any smoked chicken sausage works well. Andouille will add more smoky heat, so taste before adding extra jalapeños.
Leave out the jalapeños, or use a mild variety of diced tomatoes and green chilies. You can also stir in a little extra cream to mellow the heat.
For a thinner chili, add chicken broth. (I add about 1½ cups when I make it at home.) For a thicker chili, let it simmer a few minutes longer, or mash some of the beans against the side of the pot and stir them in.
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened.
Yes, but cream-based soups can separate when frozen. For the best results, freeze the chili before adding the heavy cream. Thaw it in the fridge overnight, warm it up, then stir in the cream.
The competition was tough – both dishes were delicious. But in the end, Station #4 won with their Johnsonville Cajun Chili. (And yes, that was my favorite, too!)
Johnsonville donated $5,000 to the Birmingham Fire Department to show support and appreciation for their hard work in the community.
Last Bite
Did you make this Station #4 Cajun Chili? If you did, leave a star rating (it helps other cooks find the recipe) and tell me in the comments how it turned out. Did you add the chicken broth, or keep it thick and hearty?
Don’t forget to pin or share this recipe so you’ll have it ready for your next game day, tailgate, or cozy night in..
I love how nobody was making White chili until a little girl won a chili contest in Oklahoma in 2007 with a White Cajun chilli, now all of a sudden I see White chili recipes everywhere. and talk agent even making it the right way🤣 that was my recipe ppl are butchering
I LOVE this recipe. It is my new favorite chili. Instead of using the bell peppers, i used 1 large poblano. I also used 1 large jalapeno instead of measuring the jalapeno out. I also added the 1 1/2 c of chicken broth. It was amazingly delicious. I definite keeper! Thank you so much for sharing.
I am so delighted to hear that you love it! It is a recipe that I love, too. Your spin on it sounds good and I need to try it.
Though I did not create the recipe, I am grateful that I was allowed to share it on the blog.
Could you use other sausage? Andouille? Beef?
I don’t see why not. It could change the overall taste, but I imagine it would turn out delicious nonetheless. If you try it with another meat, please come back and let us know how it turned out.
This was so delicious. And it is something different. Thank you for sharing.
I am glad you enjoyed it! It’s one of my favorites.
This is not Cajun very misleading. defiantly not cajun coming out of Alabama. No Cajun would be caught dead using Johnsonville sausage.
Your comment made me laugh. I don’t think that the firemen in Birmingham would have great access to the various types of sausages that are abundant in Louisana. Whether it truly is Cajun or not, it’s a delicious dish! Have you tried it?
@Lynda, Let me taste a bowl of each and then I will make my decision!! It looks great and every true Cajun dish I have ever tried has been great!! Of course the Cajun version would most definately have the Andouille sausage sliced instead of the Johnsonville sausage. I’ll also take a large link of Cajun Boudin and a bowl of Gumbo. Competition is great for the best taste!!
Spicy….must try