Last night we went to another couple’s apartment a few blocks from our place to watch the Cards-Giants game. Sadly, the game did not end in our favor (I don’t want to talk about it) and around 11:00 we walked home in our depressed state, complete with Ralph, the 53 inch bear, in tow over my shoulder.
That said, the chicken chili I prepared was delicious! I forgot to take a picture of the final result, but we topped the chili with cheddar cheese, sour cream and served it with a baguette and tortilla chips. Add seasonal beer and it was a hit! I will definitely be making this again and it was so easy to make and transport. I made the chili in a large pot, but transferred it to my crockpot to keep warm and to easily transport to our friends’ apartment.
Buffalo Chicken Chili
Recipe via Skinnytaste
- 1 pound lean ground chicken
- 1 medium onion, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 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 (15 oz) can small white beans, rinsed and drained
- 1 (13.6 oz) container refried pinto beans
- 3/4 cups chicken broth
- 1/2 cup water
- 6 tablespoons Frank’s hot sauce (I didn’t add Frank’s, but I recommend topping with Sriracha)
- shredded cheddar
- reduced fat sour cream
- tortilla chips
Brown the ground chicken in the skillet and cook, about 8 to 10 minutes and set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Add the chicken, cover and simmer until thickened, 25 to 30 minutes.