Calling all Buffalo chicken lovers! This Buffalo chicken chili recipe features everything you love about Buffalo chicken wings: the veggies, the tangy, spicy kick and a topping of creamy blue cheese. Enjoy it with a small group or double the recipe to enjoy at your next Super Bowl party. Source: EatingWell.com, December 2019

Adam Hickman
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Ingredients

Directions

  • Heat oil in a large pot over medium-high heat. Add ground chicken; cook, stirring occasionally, until browned and crispy, 6 to 7 minutes. Transfer the chicken to a plate and set aside.

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  • Add onion, carrot and celery to the pot; cook over medium-high heat, stirring occasionally, until the vegetables start to brown, about 3 minutes. Add tomato paste and cayenne; cook, stirring often, for 1 minute. Add 4 cups broth; stir, scraping to loosen browned bits. Stir in beans. Bring the mixture to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes.

  • Carefully transfer 2 1/2 cups of the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 20 seconds. (Use caution when blending hot liquids.) Pour the pureed mixture back into the pot.

  • Add the chicken to the pot, along with hot sauce, salt and the remaining 2 cups broth. Bring to a simmer over medium-high heat; reduce heat to medium and cook, undisturbed, for 10 minutes. Remove from the heat.

  • Ladle 2 cups of the chili into a medium heatproof bowl; add cream cheese and whisk until smooth. Stir the mixture into the chili. Divide the chili among 4 bowls; sprinkle evenly with blue cheese and celery leaves.

Nutrition Facts

481 calories; 21.6 g total fat; 7.6 g saturated fat; 94 mg cholesterol; 691 mg sodium. 1377 mg potassium; 40.9 g carbohydrates; 13.4 g fiber; 5 g sugar; 33.1 g protein; 814 IU vitamin a iu; 10 mg vitamin c; 63 mcg folate; 222 mg calcium; 4 mg iron; 95 mg magnesium;