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Easy Creamy Cajun Chili

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Transform dinner into a flavor-packed adventure with this Easy Creamy Cajun Chili! Crafted with Johnsonville Cajun Chicken Sausage, white beans, and a creamy kick, this chili is a quick and delicious escape to Cajun-inspired bliss.

White soup bowl with cajun chili and cornbread.

Experience the fiery flair of Cajun Chili, a creation straight from the kitchen of firemen! Crafted with Cajun chicken sausage, white chili seasoning, and a handful of secret ingredients, this chili magically transforms into an incredibly delicious meal that’ll fill your belly and warm your soul.

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.

Fireman holding a lid to a stew pot.

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.

Paper bowls filled with brat stew and blue spoons.
Johnsonville Brat Pasta Stew
Fireman ladling chili into a bowl.

There was plenty for everyone to enjoy. (Should I confess to having more than one bowl of my favorite?)

Pot of cajun chili with two large ladles.
Johnsonville Cajun Chili
Black person handing a white person a bowl of cajun chili.

It’s unfortunate that you weren’t able to make it to the cookoff. However, the kind folks at Johnsonville have permitted me to share with you the recipe for Cajun Chili. (For more delicious recipes featuring Johnsonville products, click here.)

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 Cajun Chili

To make it, start by melting butter in a soup pot over medium heat.

Next, add the Johnsonville Cajun Chicken Sausage pieces, onions, and peppers. Sauté them for about 5 minutes.

Add the can of diced tomatoes & green chilies and a package of white chili seasoning and cook for another few minutes.

Add in the two cans of drained white beans and heavy cream and simmer for 15-20 minutes.

Kitchen Note

When I make this at home, I add about 1 ½ cups of chicken broth to the chili when I add the packet of chili seasoning.


Like Cajun cuisine? Be sure to check out my recipe for Cajun Shrimp and Sausage – a delicious sheet pan dinner that’s easy to make.

White soup bowl with cajun chili and cornbread.

Station 4 Johnsonville Cajun Chili

A delicious, hearty recipe created by real firemen.
4.50 from 16 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 410kcal

Ingredients

  • 1 tablespoon butter
  • 1 package of Johnsonville Cajun Chicken Sausage Links cut in 1/2″ pieces
  • ½ onion diced
  • ½ red pepper diced
  • ½ green pepper diced
  • 2 tablespoons diced Jalapeño peppers
  • 10 ounces diced tomatoes & green chilies
  • 30 ounces canned white beans drained
  • 1 package of white chili seasoning
  • ½ cup heavy cream

Instructions

  • 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

Serving: 1 | Calories: 410kcal | Carbohydrates: 50g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 635mg | Fiber: 13g | Sugar: 5g
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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!) 

Firemen at a chili cookoff.

Johnsonville donated $5,000 to the Birmingham Fire Department to show support and appreciation for their hard work in the community.

Bowl of cajun chili and sausage.

More Delicious Recipes At Southern Kissed

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11 Comments

  1. 1 star
    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

  2. 5 stars
    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.

    1. 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.

    1. 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.

  3. This is not Cajun very misleading. defiantly not cajun coming out of Alabama. No Cajun would be caught dead using Johnsonville sausage.

    1. 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?

    2. @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!!

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