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Buffalo Chicken Chili

Buffalo Chicken Chili

5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 234kcal
Author: Organize Yourself Skinny

Ingredients

  • 1 ½ - 2 lbs boneless skinless chicken breast cut into medium to small chunks
  • 1 tablespoon olive oil
  • 2 medium carrots peeled and chopped
  • 3 celery stalks chopped
  • 5 cloves garlic chopped
  • 1 large onion chopped
  • 5 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 2 15 ounce cans tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can white kidney beans
  • 1 15 ounce can red kidney beans
  • ½ cup Franks Hot Sauce
  • blue cheese crumbles

Instructions

  • In a large dutch oven, or soup pot, heat up the olive oil and cook chicken until no longer pink.
  • Add in the carrots, celery, garlic, and onion. Cook until onions are translucent, about 4-5 minutes.
  • Stir in the chili powder, cumin, paprika, and cook for about 1-2 minutes or until fragrant.
  • Stir in tomato sauce, diced tomatoes, red and white kidney beans, and hot sauce. Bring to a boil then simmer for 45 minutes to an hour or until carrots and celery are soft.
  • Serve hot with 1 tablespoon blue cheese crumbles on top per serving.

Notes

Make Ahead Tips
This chili can be made completely ahead of time and frozen for future lunches or dinners.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 28g | Protein: 21g | Fat: 4g | Fiber: 9g | Sugar: 5g