Buffalo Chicken Chili
Ingredients
The base
-
2
Tbsp.
olive oil
-
1
large
white onion, diced
-
2
medium
carrots, diced
-
2
stalks
celery, diced
-
3
cloves
garlic, minced
-
4
cups
chicken broth
-
4
cups
shredded cooked chicken
-
1
14 oz can
diced tomatoes and green chiles
-
1
14 oz can
white Northern beans
-
½
cup
sweet corn
-
2
tsp.
chili powder
-
1
tsp.
cumin
-
⅓
cup
hot sauce
-
to taste
salt and black pepper
Optional toppings
-
to taste
blue cheese crumbles
-
to taste
chopped green onions
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add diced onion, carrots, and celery; sauté for 5-7 minutes until onions are translucent.
- Add minced garlic and sauté for an additional 2 minutes.
- Stir in the remaining ingredients and bring to a boil.
- Reduce heat to medium-low, cover, and let simmer for 10-15 minutes until vegetables are tender.
- Season with salt and pepper as needed, then serve warm topped with optional blue cheese and green onions.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
10g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
75mg
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