Welcome back! I hope you had a fantastic Thanksgiving weekend. I know I did. Mine was filled with a whole lot of nothing: sweatpants, too many desserts, finally watching Frozen, and improvising lyrics to this epic Shia LaBeouf song. Just as a Thanksgiving weekend should be. It’s back to the grind today, but to ease us all back into the kitchen after everyone’s cooking and/or eating marathon, I’m sharing this recipe for a super simple, quick, and healthy Buffalo Chicken Chili. If you’ve been reading this blog for a while, you probably know I have a major sweet spot for anything buffalo-flavored, so this recipe was just another way to sneak in one of my favorite spicy ingredients. With just a few ingredients, yet still filling enough to wean our stretched-out stomachs backs to a normal size, this Buffalo Chicken Chili is a warm and welcome departure from Thanksgiving leftovers.
Buffalo Chicken Chili adapted from Skinnytaste
1 tbsp olive oil
1 medium yellow onion, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/2 tbsp paprika
1/2 tbsp cumin
1/2 tbsp chili powder
1 lb ground chicken (or turkey)
1 16-oz can cannellini beans, drained and rinsed
1 16-oz can refried pinto beans
3/4 cup chicken broth
1/2 cup water
6 tbsp Frank’s RedHot Buffalo Sauce
sour cream (optional)
shredded cheddar cheese (optional)
chopped cilantro (optional)
1. Heat olive oil in a large pot over medium-high heat. Add the onions, carrots, celery, garlic, spices, and a pinch of salt & pepper. Cook until vegetables are just softened, about 8 minutes.
2. Make a hole in veggies the center of the pot and add the ground chicken. Cook, breaking up with the back of a spoon, until no longer pink, about 8-10 minutes.
3. Add both beans, broth, and water to the pot. Bring to a boil, then cover and simmer for 10 minutes.
5. Stir in the buffalo sauce and cook for 5 minutes more. Season with salt & pepper as needed.
6. Top with sour cream, cheese, chopped cilantro, and a drizzle of extra buffalo sauce if desired!