Buffalo Style Chicken Chili

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:

1. 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.
2. Add onion and garlic to the pot and cook until softened, about 3 minutes.
3. 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.
4. Remove pot from heat and stir in blue cheese until melted and incorporated.
5. Taste and adjust seasonings with additional hot sauce, salt, or pepper if desired.
6. 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!