Buffalo Chicken Chili
Description
This Buffalo chicken chili has the zing of Buffalo wings. Serve at your game day party.
Ingredients
•
1 tablespoon extra-virgin olive oil
•
2 tablespoons butter
•
2 pounds ground chicken breast
•
1 large carrot, peeled and finely chopped
•
1 large onion, chopped
•
3 stalks celery, finely chopped
•
5 cloves garlic, chopped
•
5 tablespoons chili powder
•
2 tablespoons ground cumin
•
1 tablespoon ground paprika
•
salt and pepper to taste
•
1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
•
2 (15 ounce) cans tomato sauce
•
1 (15 ounce) can crushed tomatoes
•
1 (15 ounce) can white kidney or cannellini beans, drained
•
1 (19 ounce) can red kidney beans, drained
Directions
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.
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.
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.