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.



  • 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!


About Gerard

Fun-loving, well-read foodie.
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