Happy Election Day everyone! I hope you all get a chance to get out there today and cast your votes - I will definitely be hitting up the poles this afternoon, and no matter the outcome, I am just happy that the onslaught of political ads will soon be behind us!
I had every intention of posting this Buffalo Chicken Chili recipe a couple weeks ago, but life has gotten in the way. Between sick kids and finishing up coaching my daughters soccer team, my "me" time has been severely lacking.
I came up with this recipe when asked to participate in a Chili Cook-off at a recent family gathering. My goal was to create a chili that was packed full of lean protein and veggies, and this was the final result. I will admit that my chili did not win, I got lots of compliments on the texture and flavor, and so I am excited to share the recipe.
Buffalo Chicken Chili
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 3 cloves minced garlic
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1.5 lbs ground chicken
- 28 ounce can fire roasted diced tomatoes
- 1/2 teaspoon paprika
- 3/4 teaspoon chili powder
- 1/4 cup hot sauce (I used Cholula)
- 3 cups unsalted chicken stock
- 3 cups cooked white beans
- Crumbled blue cheese and additional hot sauce for topping
Step 1: In a Dutch oven, sauté the onion, garlic, carrots, and celery in olive oil over medium heat for about 5 minutes, or until the veggies begin to soften. Season the veggies with salt and pepper if desired.
Step 2: Push the veggies to the side of the pan, and add the ground chicken to the center, cooking until the meat begins to brown.
Step 3: Add the diced tomatoes, white beans, paprika, chili powder, hot sauce, and chicken stock to the pot. Bring to a boil, and then reduce to a simmer for 25-30 minutes. To serve, top with additional hot sauce if you want some extra spice, and a generous sprinkle of crumbled blue cheese.