American · Dinner
Buffalo Chicken Chili
Boneless chicken thigh simmered with kidney beans, onion, celery, and canned tomato in a spiced base finished with hot sauce and blue cheese. The chili builds tang and heat like buffalo wings, thickened over a slow simmer and topped with scallion and crumbled blue cheese.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
615Calories
49.6gProtein
32.2gFat
34.1gCarbs
9.6gSugar
9.2gFiber
1755mgSodium
210mgChol
10.6gSat Fat
842mgPotassium
178mgCalcium
3.1mgIron
1.2mcgVitamin B12
14mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Dice the chicken thigh, onion, and celery, mince the garlic, and slice the scallion so everything is ready before the pot heats.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the chicken 4 to 5 minutes until the edges are golden and pieces release easily.
3
Sauté
Add the onion, celery, and garlic and cook over medium 4 minutes until the onion turns translucent, then stir in tomato paste, smoked paprika, and cumin one minute until darkened.
4
Simmer
Pour in the crushed tomato, chicken stock, kidney beans, and hot sauce, bring to a gentle bubble, then simmer over medium-low 30 minutes until thickened.
5
Plate
Ladle the chili into a bowl and top with crumbled blue cheese and the sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240g cooked kidney beans, drained
- 6 tbsp90ml hot sauce
- 1 cup200g canned crushed tomato, a third of a 14.5 oz can
- 11 medium onion (120g)
- 22 stalk (80g) celery
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp cumin
- 1 1/2 cup360ml low-sodium chicken stock
- 2 oz56g blue cheese, crumbled
- 22 scallion
