Recipes > Soup/Stew

Cajun Chicken and Andouille Chili

Prep Time

10 minutes

Cook Time

50 minutes


8-10 people

This easy-to-make, flavor-packed chili is a winter dinner favorite from My Diary of Us. Get cooking with your family and warm up with this cozy recipe!


  • 1 Lb. Chopped Andouille Sausage

  • 1 Lb. Ground Chicken

  • 1 Cup Diced Onion

  • 1/2 Cup Diced Bell Pepper

  • 1/2 Cup Diced Celery

  • 1 Tony Chachere’s Original Chili Mix

  • 1 Can Kidney Beans

  • 1 Can Pinto Beans

  • 1 Can Black Beans

  • 1, 15 oz. Can Finely Diced Tomatoes

  • 1, 15 oz. Can Tomatoes with Green Chiles

  • 1 Tbsp. Tomato Paste

  • 1 Tbsp. Tony Chachere’s Original Creole Seasoning

  • 4 Cups Water

  • 1 Tbsp. Olive Oil

  • For Topping:

  • Green Onions

  • Sour Cream

  • Jalapeños

  • Clear


  1. Add olive oil to a large pot and then add in ground chicken. -Sauté until the chicken begins to brown and then add in andouille sausage and continue browning.
  2. Add in diced onion, bell pepper, and celery. Add 1 Tbsp. Tony Chachere’s Creole Seasoning and continue to cook until the veggies begin to soften.
  3. Add in tomato paste, both cans of tomatoes, and the drained and rinsed beans and stir.
  4. Add in Tony Chachere’s Original Chili Mix along with water and stir until combined. Simmer the chili for at least 30 minutes before serving.
  5. Top with desired toppings and enjoy!

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