Ah, Buffalo Chicken Chili—it’s like a hug in a bowl, isn’t it? Picture this:
a cold, blustery evening, the kind where your breath comes out in little clouds and you just want to bury yourself under a mountain of blankets. That’s when this chili comes to the rescue.
It’s spicy, tangy, and oh-so-satisfying, like a touchdown dance for your taste buds. I remember the first time I made it; I was skeptical, thinking, “Buffalo sauce.
. .
in chili? ” But wow, was I wrong.
It was like the universe had decided to combine two of my favorite things in one glorious, messy dish. You know how sometimes you just have to trust the process?
Yeah, this is one of those times. So, grab a bowl, a spoon, and maybe a slice of crusty bread to mop up all that flavor.
You’re in for a treat.
Steps
- Begin by heating a large nonstick skillet over medium-high heat. Cook the ground chicken, breaking it into small pieces, for about 8 to 10 minutes until fully cooked. Set the cooked chicken aside.
- In the same skillet, add chopped onion, carrots, celery, and garlic. Season with chili powder, cumin, paprika, salt, and pepper, and cook for 5 to 6 minutes until the vegetables soften.
- Add the drained white beans, refried beans, water, and chicken broth to the skillet. Bring the mixture to a boil, then cover and simmer on medium-low heat for about 10 minutes.
- Stir in the hot sauce and return the cooked chicken to the skillet. Cover and continue to simmer for 25 to 30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
Ingredients
- 1 pound lean ground chicken or turkey
- 1 medium onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 3 cloves garlic, chopped
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground paprika
- Kosher salt and pepper, to taste
- 1 can (15 oz) small white beans, rinsed and drained
- 1 container (13.6 oz) fat-free refried pinto beans
- 3/4 cup reduced sodium chicken broth
- 1/2 cup water
- 6 tablespoons Frank’s hot sauce
- Reduced fat shredded cheddar cheese
- Chopped scallions
- Reduced fat sour cream
Nutritional Values
Calories: 1535 kcal | Protein: 130 g | Carbohydrates: 155 g | Fat: 55 g | Saturated Fat: 12.5 g | Cholesterol: 340 mg | Sodium: 6815 mg | Fiber: 47.5 g | Sugar: 7.5 g
FAQ
- Can I use turkey instead of chicken for this recipe?
- Yes, you can substitute lean ground turkey for chicken in this chili recipe.
- How long does it take to make the Buffalo Chicken and Bean Chili?
- The total cooking time is about 1 hour, with 15 minutes of prep and 45 minutes of cooking.
- What can I serve with Buffalo Chicken and Bean Chili?
- This chili pairs well with baked chips, carrot sticks, and celery. You can also top it with reduced-fat cheddar, chopped scallions, or reduced-fat sour cream.
- Is it necessary to use refried pinto beans?
- While not mandatory, refried pinto beans help thicken the chili and create a texture as if it has been simmered for hours.
- How spicy is this chili recipe?
- The chili has a mild to moderate spice level due to the inclusion of Frank’s hot sauce, but you can adjust the amount to suit your taste.
Tips
- To achieve a rich, slow-cooked texture in a short amount of time, incorporate refried pinto beans into your chili. This addition helps to thicken the dish efficiently.
- When browning the ground chicken, be sure to break the meat into small, even pieces to ensure it cooks thoroughly and evenly.
- Consider serving the chili with baked chips made from white beans, or other low-fat options, alongside carrot and celery sticks for a balanced and satisfying meal.
- Add the hot sauce towards the end of the cooking process and let the chili simmer to allow the flavors to blend harmoniously.
Equipment
- Large deep nonstick skillet
- Chef’s knife (for chopping vegetables)
- Cutting board (for chopping vegetables)
- Measuring spoons and cups (for accurately measuring ingredients)
