Name: Buffalo Chicken Chili
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 pounds boneless, skinless chicken breasts; 2 large carrots; 3 stalks celery; 1 large red bell pepper; 5 cloves of 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, undrained; salt, to taste; black pepper, to taste; shredded cheese, for garnish; sliced jalapeños, for garnish

1

In a food processor, grind the chicken breasts until they have a ground meat consistency. Alternatively, you can use pre-packaged ground chicken.

2

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

3

While the chicken cooks, roughly chop the carrots, celery, red pepper, and garlic. Add them to the food processor and puree until finely minced.

4

Add the pureed vegetable mixture to the pot with the cooked 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. Season with salt and pepper to taste.

6

Stir everything together to combine, bring to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.

7

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

Buffalo Chicken Chili

Ingredients

18 Ingredients

Instructions

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