142.4…Buffalo Chicken Chili
I love chili. I also love anything with buffalo hot sauce. How about combining the two?
What you get is comforting, spicy deliciousness.
Buffalo Chicken Chili (serves 6-8)
Recipe slightly adapted from My Bizzy Kitchen
1 Tbsp olive oil
1-2 lbs. ground chicken breast
1 cup white onion, diced
2 large carrots
3 stalks celery
1 large red pepper
5 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp paprika
1/2 cup Frank's Hot Sauce
2 (15 oz.) cans tomato sauce
1 (15 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained
1 (15 oz.) can chili beans in sauce (do not drain)
Salt and pepper to taste
1. Heat oil in a large pot over medium heat and add ground chicken and onions. Cook about 10 minutes or until no longer pink.
2. Meanwhile, put carrots, celery, garlic and red pepper in a food processor and puree.
3. Add pureed vegetables to chicken mixture and cook about 5 minutes until vegetables start to soften.
4. Add the rest of the ingredients and simmer for 1 hour.
Top with whatever you'd like: cheese, onions, sour cream, jalapeños, etc. Just a note: not sure if you noticed or not….there are FIVE tablespoons of chili powder in this recipe. If you don't like it hot (like I do), you may want to tone down the chili powder. :)
This chili was fabulous. It's a keeper for sure.
Breakfast this morning was pineapple Chobani, strawberries and a new granola: Strawberry Vanilla Almond Granola (recipe to come):
I went to the gym and ran a few errands. Lunch was a turkey sandwich, veggies and ranch dressing.
What are your favorite chili toppings?