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Buffalo Chicken Chili

4

0 min

Buffalo Chicken Chili

Buffalo Chicken Chili Photo 1

Time

0 min

Serving

10 persons

Calories

301

Rating

4.00★ (205)

Cuisine

Author: Victoria Buriak
I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.

Ingredients

  • extra-virgin olive oil: 1 Tbsp
  • butter: 2 Tbsp
  • ground chicken breast: 2 pound
  • carrot, peeled and: 1 piece (chopped)
  • onion: 1 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • garlic: 5 clove (chopped)
  • chili powder: 5 Tbsp
  • ground cumin: 2 Tbsp
  • ground paprika: 1 Tbsp
  • salt and pepper: (to taste)
  • hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce): 0.5 cup (to taste)
  • tomato sauce: 2 cans (15 ounce cans)
  • tomatoes: 1 can (15 ounce can, crushed)
  • white kidney or cannellini beans: 1 can (15 ounce can, drained)
  • red kidney beans: 1 can (19 ounce can, drained)

Metric Conversion

Stages of cooking

Buffalo Chicken Chili Photo 21
Buffalo Chicken Chili Photo 32
Buffalo Chicken Chili Photo 43
  1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
    Buffalo Chicken Chili Photo 2
  2. Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
    Buffalo Chicken Chili Photo 3
  3. Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.
    Buffalo Chicken Chili Photo 4

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