Buffalo Chicken Chili
This recipe packs a spicy punch with the creamy coolness of blue cheese. It’s perfect for a chilly day or a game night gathering.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced fire-roasted tomatoes (undrained)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can chicken broth
- 1/2 – 3/4 cup hot sauce (depending on desired spice level)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup crumbled blue cheese
- Chopped fresh parsley (for garnish, optional)
- Celery sticks, blue cheese crumbles, and hot sauce (for serving)
Cooking Guide:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add onion and garlic to the pot and cook until softened, about 3 minutes.
- Stir in fire-roasted tomatoes (with their juices), black beans, kidney beans, chicken broth, hot sauce, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove pot from heat and stir in blue cheese until melted and incorporated.
- Taste and adjust seasonings with additional hot sauce, salt, or pepper if desired.
- Serve hot, garnished with fresh parsley (optional). Offer celery sticks, blue cheese crumbles, and extra hot sauce for individual customization.
Tips:
- For a thicker chili, mash some of the beans against the side of the pot with a fork before adding the blue cheese.
- For a richer flavor, use shredded cooked chicken instead of diced raw chicken. Simply add the cooked chicken to the pot in step 3.
- Want to make it in a slow cooker? Brown the chicken and onions in a skillet as instructed. Then, transfer everything to your slow cooker, add remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the blue cheese during the last 30 minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
Enjoy this delicious Buffalo Chicken Chili!
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