Name: Buffalo Chicken Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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 (I prefer Frank’s); salt and black pepper; optional toppings: blue cheese crumbles, chopped green onions

Description

All of the buffalo goodness you love…in a chili!

Ingredients

Scale

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 (I prefer Frank’s)
salt and black pepper
optional toppings: blue cheese crumbles, chopped green onions

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Instructions

Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent. Add garlic and saute for an additional 2 minutes until fragrant, stirring occasionally.
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.