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Buffalo Chicken Chili

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A comforting chili dish packed with the bold flavors of Buffalo chicken, perfect for chilly nights or game days.

Ingredients

Scale
  • 1 Tablespoon (15mL) olive oil
  • 3–4 cloves garlic (chopped)
  • 3–4 large stalks of celery (sliced)
  • 2–3 large carrots (sliced)
  • 1 large bell pepper (any color, chopped)
  • 1 large onion (chopped, preferably white or sweet Vidalia)
  • 5 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon paprika
  • ½ cup (120mL) hot sauce
  • 1 jar (709g) tomato sauce (not Italian flavored/spiced)
  • 1–15 ounce can (425g) diced tomatoes with green chiles (do not drain)
  • 1–15 ounce can (425g) kidney beans (drained and rinsed)
  • 1–15 ounce can (425g) black beans (drained and rinsed)
  • 1–15 ounce can (425g) chili beans (in sauce)
  • 2–3 cups shredded cooked chicken (approximately 1–2 pounds)
  • Salt and pepper (to taste)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped garlic, sliced celery, sliced carrots, chopped bell pepper, and chopped onion. Sauté these vegetables for approximately 5-7 minutes, until they are tender.
  3. Add in the chili powder, ground cumin, and paprika. Stir well to coat the vegetables in the spices.
  4. Pour in the hot sauce, tomato sauce, diced tomatoes, and all beans. Stir until combined.
  5. Add the shredded chicken and mix well to distribute throughout the chili. Season with salt, pepper, and additional spices to taste.
  6. Reduce heat to low and let the chili simmer for at least 60 minutes, stirring occasionally.
  7. For best flavor, refrigerate overnight and reheat before serving.

Notes

Serve with cornbread and your favorite toppings like cheese, sour cream, or avocado. Leftovers can be stored in the refrigerator for up to a week or frozen for three months.

Nutrition

Keywords: chili, buffalo chicken, comfort food, game day, spicy, hearty

Find it online: https://alexandrarecipes.com/buffalo-chicken-chili-buffalo-chicken-recipe/