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Dinner Food & Drink Healthy Lunch Recipes Soup

Buffalo Chicken Chili


Have you seen shirts that say “feed me doughnuts + tell me I’m pretty” or “give me pizza + tell me I’m beautiful”? Well, I’m more of a “give me hot wings + you don’t have to say anything to me” kind of girl. So naturally, I love anything that mimics the flavors of hot wings and the accompaniments.

When I think of eating wings, I think of chicken, hot sauce, celery, carrots, blue cheese and beer (because beer and wings, duh!). Imagine all of those amazing flavors inside of a delicious, piping hot bowl, and you have my Buffalo Chicken Chili! For what it’s worth, this chili recipe won first place at a chili cook off!

Servings Size: 1 heaping cup

Servings: 6

Nutrition per serving: Calories: 283 | Fat: 13.8 g | Carbs 20 g | Protein 23 g

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Ingredients

1 tbsp olive oil

1 lb ground chicken

3 large carrots, chopped

4 celery stalks, chopped

medium onion, diced

1 tbsp minced garlic

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp chili powder

1 tsp celery seeds

tsp salt

1 14.5 oz can fire roasted tomatoes, drained

2 c fat free chicken broth

1 c light beer (you may drink the rest, you’re welcome)

cup hot sauce (start with cup if you don’t like too much heat)

1 15 oz can white kidney beans, drained and rinsed

6 tbsp blue cheese crumbles

Directions

In a large pot, add olive oil over medium heat. Brown the ground chicken until cooked through. Drain any excess fat.

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Add in chopped carrots, celery, onion and minced garlic.

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Cover with lid and allow the vegetables to soften, stirring occasionally, for about 5 minutes. Season the chicken and vegetables with the onion powder, garlic powder, chili powder, celery seeds and salt, and stir to thoroughly combine.

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Continue cooking for about 2 minutes. Add in drained fire roasted tomatoes, chicken broth, beer and hot sauce.

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Reduce heat to low and simmer uncovered for 30 minutes. Stir in the drained and rinsed beans and heat through, about 5 minutes.

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Serve the chili in a bowl and top with 1 tbsp of blue cheese crumbles.

MTP (My Toddler’s Plate)

This is a meal that I really adapt to make it palatable for my kids! If you have young kids that do not like or can’t tolerate spicy foods quite yet, there is a very simple solution! Before adding the tomatoes and cooking liquids to the pot, remove a bit of the saut ed ground chicken and vegetables with spices (don’t be afraid of the chili powder, you’d be surprised what your kiddos will eat). I just serve the chicken and vegetables to eat alongside tomato slices and apple slices. You could also add the mixture with cheese in a tortilla to make a super quick quesadilla!

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Kaitlyn

Kaitlyn is a wife and mama bear of two sweet girls. She loves home cooking, entertaining, creating recipes, day dates and good beer.

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