Buffalo Chicken Chili
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4-6 servings
- 2 Tbsp olive oil
- 1 large white onion, diced
- 2 carrots (about 1 cup), diced
- 2 celery stalks (about 1 cup), diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups shredded cooked chicken
- 1 (14 oz) can diced tomatoes and green chiles
- 1 (14 oz) can white Northern beans
- 1/2 cup sweet corn
- 2 tsp chili powder
- 1 tsp cumin
- 1/3 cup hot sauce (preferably Frank’s)
- Salt and black pepper
- Optional toppings: blue cheese crumbles, chopped green onions
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Preparation
Step 1
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and sauté for about 5-7 minutes until the onions are cooked and translucent. Add garlic and sauté for an additional 2 minutes until fragrant, stirring occasionally.
Step 2
Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.
Step 3
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Chef's notes
Feel free to adjust the amount of hot sauce to your taste preference.
This chili can be customized with any of your favorite vegetables or beans.
Great option for Super Bowl or game day gatherings.
