Cajun Chili
Spice up your dinner table with this bold and hearty Cajun Chili, a zesty twist on the classic comfort food. Packed with smoky andouille sausage, seasoned ground beef, and a colorful medley of vegetables, this one-pot wonder combines the vibrant flavors of Cajun cuisine with the satisfying heartiness of chili. Simmered to perfection with diced tomatoes, kidney and black beans, and a tantalizing blend of Cajun seasoning, smoked paprika, and cayenne pepper, this dish brings just the right amount of heat. Perfect for a cozy family dinner or game-day gathering, it's ready in under an hour and can be topped with cheddar cheese, green onions, and sour cream for a customizable feast. Serve with cornbread or over rice for the ultimate indulgence in spicy southern comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 8 ounces andouille sausage
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 28 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces green onions (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if needed.
Slice andouille sausage into small rounds and add to the pot. Cook for 3-4 minutes until lightly browned.
Dice the onion, green bell pepper, and celery. Mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes until softened.
Stir in Cajun seasoning, smoked paprika, ground cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and stir to combine. Cook for an additional minute.
Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. For more heat, add additional cayenne pepper or Cajun seasoning.
Ladle the chili into bowls and garnish with chopped green onions, shredded cheddar cheese, and a dollop of sour cream, if desired.
Serve hot with cornbread or over rice for a complete meal.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
