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Buffalo Chicken Chili

This Buffalo chicken chili has the zing of Buffalo wings. Serve at your game day party.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 10 servings
Course: Dinner, Lunch
Cuisine: Tex-Mex
Calories: 301
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 pounds ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 stalks celery, finely chopped
  • 5 cloves garlic, chopped
  • 5 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground paprika
  • salt and pepper to taste
  • 0.5 cup hot buffalo wing sauce such as Frank’s® REDHOT Buffalo Wing Sauce, or to taste
  • 2 15 ounce cans tomato sauce
  • 1 15 ounce can crushed tomatoes
  • 1 15 ounce can white kidney or cannellini beans, drained
  • 1 19 ounce can red kidney beans, drained

Method
 

  1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
  2. Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
  3. Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

Nutrition

Calories: 301kcalCarbohydrates: 30gProtein: 28gFat: 9gSaturated Fat: 3gCholesterol: 61mgSodium: 1152mgFiber: 9gSugar: 5g

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