Buffalo Chicken Chili

This is a bit of a departure from our usual Sunday winter chilis. But watch out, though, it leaves a bit of a lingering burn.  In the future, I would add in a spot or two of Ranch dressing to cool it down a bit.

BUFFALO CHICKEN CHILI

OLYMPUS DIGITAL CAMERA

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • ½ cup celery, sliced
  • ½ cup carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1½ cups chicken broth
  • 15 oz Great Northern bean, drained and rinsed
  • 15 oz diced tomatoes, undrained
  • 1 tsp oregano
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ½ cup hot sauce
  • Blue cheese crumbles

In a large pot, cook ground chicken over medium heat until completely cooked through. Remove chicken from pot and set aside. Add olive oil and saute onions, celery, and carrots until tender, about 10-12 minutes. Add garlic and cumin. Cook, stirring, for 1 minute. Add broth, tomatoes, beans, oregano, paprika, cayenne pepper, and hot sauce. Stir to incorporate fully. Simmer mixture for 15 minutes. Serve with blue cheese (and maybe a bit of Ranch dressing)

Makes 4-6 servings. Enjoy!

Advertisements

About Gerard

Fun-loving, well-read foodie.
This entry was posted in Dinner and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s