Buffalo Chicken Chili
Try this Buffalo Chicken Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 tbsp. olive oil
- 2 tsp. chili powder
- salt and black pepper
- 1 large white onion diced
- 1 tsp. cumin
- 4 cups shredded cooked chicken
- 1/2 cup sweet corn
- 2 carrots (about 1 cup) diced
- 2 celery stalks (about 1 cup) diced
- 1 (14 oz) can diced tomatoes and green chiles
- 1 (14 oz) can white northern beans
- 1/3 cup hot sauce (i prefer frank's)
- optional toppings: blue cheese crumbles chopped green onions
- Carbohydrate 26.00647 g
- Cholesterol 920 mg
- Fat 199.78684875 g
- Fiber 3.01011257266998 g
- Protein 231.57504125 g
- Saturated Fat 54.9624847083333 g
- Serving Size 1 1 -6 serving (1319g)
- Sodium 4366.10017224782 mg
- Sugar 22.99635742733 g
- Trans Fat 16.2946003333333 g
- Calories 2882 calories
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.
