Buffalo Chicken Chili

By sandycon

Ingredients

• 1 1 1 tablespoon extra-virgin olive oil
• 2 2 2 lb ground chicken
• 1 1 1 large carrot, peeled and finely chopped
• 1 1 1 medium onion, chopped
• 3 3 3 ribs celery, finely chopped
• 4 4 4 cloves garlic, minced
• 2 2 2 tablespoons chili powder
• 1 1 1 tablespoon ground cumin
• 1 1 1 tablespoon smoked paprika
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon black pepper
• 2 2 2 cups low-sodium chicken broth
• 1/2-3/4 1/2-3/4 1/2-3/4 cup hot sauce (I used Frank’s)
• 1 1 oz) can 1 (15 oz) can tomato sauce
• 1 1 oz) can 1 (15 oz) can fire-roasted crushed tomatoes
• to green onion and shredded cheddar cheese, to garnish

Details

Servings 1
Adapted from traceysculinaryadventures.com

Preparation

Step 1

Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency. (Sometimes I do it for as little as 15 minutes, but I’ve also let it go for more than an hour – just depends how much time I have when I’m making it. Just be aware that it starts off fairly thin, and will need closer to an hour if you want it to thicken up considerably.)

After simmering, try the chili and add additional seasonings and/or hot sauce to taste, if necessary. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving!

Store leftovers in an airtight container in the refrigerator – they reheat well.