Side Pannel
Buffalo Chicken Chili
Ingredients List
- 1 lb. boneless, skinless chicken breasts, cooked and chopped into 1 inch pieces
- 1 T. olive oil
- 2 carrots, diced
- 3 celery stalks, diced
- 1 onion, minced
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 2 T. chili powder
- 3 T. ground cumin
- 1 T. paprika
- 2 t. black pepper
- 1/2 c. Frank”™s Red Hot
- 1 (15 oz.) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 3 T. tomato paste
- 1 c. beef broth (or water)
Directions
1. Heat the olive oil in a large stockpot. Add in the carrots, celery, onion, red pepper, and garlic. Cook for 8-10 minutes or until the vegetables are softened.
2. Add in the cooked chicken, chili powder, ground cumin, paprika, pepper, and hot sauce. Cook for 1 minutes.
3. Mix in the tomato sauce, diced tomatoes, black beans, kidney beans, tomato paste, and beef broth. Bring to a boil then reduce heat to a simmer.
4. Simmer uncovered for 30 minutes. Serve with cheddar cheese and sour cream on top if desired.
2. Add in the cooked chicken, chili powder, ground cumin, paprika, pepper, and hot sauce. Cook for 1 minutes.
3. Mix in the tomato sauce, diced tomatoes, black beans, kidney beans, tomato paste, and beef broth. Bring to a boil then reduce heat to a simmer.
4. Simmer uncovered for 30 minutes. Serve with cheddar cheese and sour cream on top if desired.
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