Buffalo Chicken Chili
This is an incredible combination of two American classics that will WOW your taste buds!
Servings: 4
Ingredients
- 4 tablespoons (2 ounces) unsalted butter
- 2 medium celery ribs diced (any leaves can be used as garnish)
- 1 large yellow onion diced
- 2 tablespoons chili powder
- 3 medium garlic cloves minced
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted tomatoes
- 2 cups chicken stock homemade or store bought
- ⅓ cup Frank's Red Hot Original Cayenne Pepper Sauce plus extra for serving
- 3 cups shredded cooked chicken
- kosher salt and freshly ground black pepper to taste
Accompaniments
- Sour Cream
- Crumbled Blue Cheese
- Hot Sauce
Instructions
- In a large saucepan over medium-high heat, melt the butter. Add the celery and onion and sauté until beginning to soften, about 5-7 minutes. Add the garlic and chili powder and stir until fragrant, about 30 seconds. Stir in the beans, tomatoes (with their juice), stock and hot sauce and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 15-20 minutes; stirring occasionally.
- Using the back of a wooden spoon (or a hand-held immersion blender), mash the bean mixture until slightly thickened. Stir in the chicken and cook until warmed through, about 5 minutes. Season to taste with salt and pepper. Serve with sour cream, crumbled blue cheese and extra hot sauce. Enjoy!
Notes
Nutritional values do not include accompaniments.
Nutrition
Calories: 456kcal | Carbohydrates: 30g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 1377mg | Potassium: 796mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2003IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 4mg
