If you love buffalo chicken wings but don’t want to deal with the mess, we have good news for you. Today, we are making buffalo chicken chili. This weeknight chicken chili recipe is easy to make, flavorful, and a healthier way to enjoy the buffalo wing sauce we all love.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 pound ground chicken
28 ounce can diced tomatoes
1 cup chicken stock
½ cup buffalo wing sauce
2 15-ounce cans cannellini bean, drained and rinsed
Optional ToppingsSliced jalapenos
Sliced avocados
Diced red onion
Tortilla chips
Shredded Mexican cheese or Blue Cheese
Method
* Heat the vegetable oil in a heavy-bottomed pot over medium-high heat.
* Add the onion, celery, chili powder, and ground cumin. Saute, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
* Add the ground chicken and saute, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
* Put the fire-roasted tomatoes, chicken stock, buffalo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes.
* When ready to serve, ladle the chili into bowls and add your favorite toppings.