Name: Buffalo Chicken Chili
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 lbs boneless, skinless chicken breasts; 2 large carrots; 3 stalks celery; 1 large red bell pepper; 5 cloves garlic; 5 tbsp chili powder; 2 tbsp ground cumin; 1 tbsp paprika; 1/2 cup hot sauce; 2 (15 oz) cans tomato sauce; 1 (15 oz) can fire-roasted diced tomatoes; 1 (15 oz) can black beans, drained; 1 (15 oz) can chili beans in sauce; salt, to taste; black pepper, to taste; shredded Mexican cheese blend, for topping; sliced fresh jalapeño, for topping

1

If not using pre-ground chicken, chop the chicken breasts into chunks and pulse in a food processor until ground. Set aside.

2

Roughly chop the carrots, celery, red bell pepper, and garlic. Add them to the food processor and pulse until finely minced or pureed.

3

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the ground chicken and cook for about 10 minutes, breaking it up, until no longer pink.

4

Add the pureed vegetable mixture to the pot with the chicken. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

5

Add the remaining ingredients to the pot: chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, and chili beans. Stir everything together to combine.

6

Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 1 hour, stirring occasionally.

7

Serve hot, topped with shredded cheese and sliced jalapeños if desired.

Buffalo Chicken Chili

Ingredients

18 Ingredients

Instructions

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