Buffalo Chicken Chili
This white bean chicken chili gets a little kick from the addition of buffalo sauce. It's perfect for serving to hungry football fans.
Servings 8 servings
Calories 437kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic minced
- 1 package Hurst's Great Northern Beans
- 8 cups chicken stock
- 1/2 cup cayenne pepper sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teapsoon salt
- Crumbled blue cheese for serving, as desired
Instructions
- Add the oil to a large stock pot and heat over medium heat.
- Add the ground chicken and cook, stirring often to crumble, until cooked through.
- Stir in the onion, carrots, celery, and garlic. Cook for 3 minutes.
- Rinse and sort through the beans. Set aside the seasoning packet that comes inside the package for another use.
- Add the beans and chicken stock to the stock pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 2 hours, stirring occasionally.
- Stir in the hot sauce, chili powder, cumin, and salt. Continue cooking for 15 minutes. Add more broth, if needed.
- Serve with crumbled blue cheese and extra sauce.
Nutrition
Calories: 437kcal | Carbohydrates: 49g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 3500mg | Potassium: 1448mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1710IU | Vitamin C: 6.2mg | Calcium: 146mg | Iron: 5mg