Buffalo Chicken Chili
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Ingredients
- 2 Tbsp. olive oil
- 1 large white onion, diced
- 2 carrots (about 1 cup), diced
- 2 celery stalks (about 1 cup), 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
- 1/2 cup sweet corn
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/3 cup hot sauce (I prefer Frank’s)
- salt and black pepper
- optional toppings: blue cheese crumbles, chopped green onions
Instructions
2 steps
- 1
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent. Add garlic and saute for an additional 2 minutes until fragrant, stirring occasionally.
7 min - 2
Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.
15 min
Progress
0 / 2 steps
