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Friday, August 24, 2012

Buffalo Chicken Chili

This recipe was absolutely delicious (and low cal/fat)! My only complaint is that it didn't make a lot so that I could freeze half. Next time I'm going to double it, or triple it! This is perfect football food -You can make it in advance and then keep it warm in your crockpot for the day. We ate ours with multi-grain scoops as "nachos" but it is also great with a spoon! I enjoyed mine with crumbled blue cheese and Rich topped his with sharp cheddar. Enjoy!

1 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 can of light beer beer or chicken broth (use the beer!!)
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/2 cup hot sauce (or to taste) - Franks Red Hot!
salt and pepper to taste
Toppings: crumbled blue cheese, feta cheese, cheddar cheese
  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve with topping of your choice.
Recipe comes from Closet Cooking

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