Buffalo Chicken Chili
Recipe from Two Peas and Their Pod
This easy chili recipe features all of the same flavors as everyone's favorite finger food, buffalo wings! It's creamy, tangy, and satisfying! The perfect recipe for game day or any day!
Servings: 6
Calories: 229kcal
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 cups shredded rotisserie chicken, or cooked chicken
- 2 cups chicken broth
- 2 (14.5) oz cans fire roasted tomatoes
- 1 (15 oz) can Great Northern beans, rinsed and drained
- 1/2 cup Frank’s hot sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 1/2 cup plain Greek yogurt, can use sour cream
- 1/4 cup chopped cilantro
Optional toppings:
- Avocado
- Shredded cheese
- Sliced green onions
- Cilantro
Instructions
- In a large pot or Dutch oven, heat the oil over medium high heat. Add onion, carrots, and celery, cook for five minutes until the vegetables have softened. Add garlic and cook for 1 minute.
- Stir in the shredded chicken, broth, fire roasted tomatoes, beans, hot sauce, cumin, chili powder, smoked paprika. Season with salt and pepper, to taste.
- Bring to a boil. Cover the pot and reduce heat to low, simmer for 15 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cilantro until the chili is creamy.
- Ladle the chili into bowls and serve warm with desired toppings.
Notes
Store leftover chili in the fridge for up to 5 days. You can also freeze the chili for up to 3 months.
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1099mg | Potassium: 629mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3779IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 3mg