Tried & True Recipe: Buffalo Chicken Chili

One of the few things I look forward to as the weather turns colder is an excuse to make yummy soups for dinner.  I'm a huge fan of soup (consequently, that's why so many of the recipes I share are for soup!) and as we move away from grilling weather that means more time for soup!  I made this Buffalo Chicken Chili for the first time recently and it's so good I just had to share!  It comes together super quickly, has tons of flavor, is a crowd pleaser, and makes for great leftovers.  That makes for a recipe win in my book!

Try it out this weekend, it's great football watching food.

Happy Friday!


Buffalo Chicken Chili
Adapted from Rachel Ray as seen on Tracey's Culinary Adventures

1T extra-virgin olive oil
1 lb ground chicken
2 large carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
4 cloves garlic, minced
2T chili powder
1T ground cumin
1T smoked paprika
1/2 t salt
1/4 t black pepper
2c low-sodium chicken broth
1/2 cup cayenne pepper hot sauce (like Frank's)*
1 (15oz) can diced fire-roasted tomatoes
1 (15oz) can Great Northern beans, drained and rinsed


Heat oil in large pot over medium heat.  Add chicken, breaking it up with a spoon as it cooks.  Once chicken is browned, add carrots, onion, and celery and cook, stirring frequently, until softened (8-10 minutes).  Once veggies are nearly soft, add garlic and spices and cook until fragrant (~1 minute).  Stir in chicken broth, scraping the bottom of the pot to release any browned bits.  Stir in hot sauce, tomato sauce, tomatoes, and beans.  Bring the mixture to a bubble and simmer for 15-30 minutes to allow flavors to combine and veggies to soften.

I enjoyed this chili topped with a little shredded Monterey Jack cheese, a few blue cheese crumbles, some crushed tortilla chips, and a scoop of sour cream.  Sliced green onions or chopped white onions would also be a great addition and any kind of cheese will be tasty.  Whatever you typically like with your chili will probably work well here.

*I found that 1/2 cup of hot sauce was surprisingly enough to lend flavor and a touch of heat to the chili.  If you would like more buffalo flavor and heat increase the amount to 3/4 cup.  You could also add the hot sauce to individual bowls if some people want more than others.  

Enjoy!