Buffalo Chicken Chili
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An easy recipe for Buffalo Chicken Chili that will disappear quick, so go ahead and double the amount!
When the weather begins cooling down outside, it means our chili pot is warming up inside. I’m a big fan of chilis and stews, not only because they are so satisfying and the perfect comfort food, but because usually they are very simple to put together. The smell of a big pot of chili wafting through our home help it feel all warm and cozy. Plus, chili is a cinch to make and serve for large groups, especially for a big game!
Our pantry is always stocked with chili and stew ingredients: a selection of Bush’s Beans, canned tomatoes, warm spices, broths, and basic veggies like carrots, potato, and celery. We always know that a pot of chili or stew can be put together fairly quickly to mingle away creating a comforting meal to end our day.
Buffalo Chicken Chili is one we have enjoyed making over and over again. It’s quick to put together and a nice twist on the classic chili. Once I made a pot of this chili before heading out of town, so leftovers could be saved for my family to enjoy while I was gone. I should have gone ahead and made a double batch, because there was not much leftover after the first serving.
Serve it alone or with cornbread, salad, and/or corn chips for a spicy meal of goodness. This chili recipe is one to remember for big game time meals, like the Super Bowl, as well as those laid back cooler evenings when you are feeding crowd. Or perhaps after a chilly night of at a bonfire or hayride? Enjoy!
Buffalo Chicken Chili
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, chopped
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 pound chicken, cooked and shredded
- 1 (16 ounce) can BUSH’S® Kidney Beans, drained
- 1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can crushed tomatoes, undrained
- 1/4 cup Louisiana-style hot sauce
- 4 ounces cream cheese, softened
- crumbled blue cheese (optional)
- Heat oil in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and dried spices. Cook 5 minutes; stir often.
- Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
- Stir in hot sauce and softened cream cheese until smooth.
- Serve topped with crumbled blue cheese, if desired.
Recipe from Bush's Beans.
(This post is sponsored by Bush’s Beans, but as always, all opinions are my own.)