Buffalo Chicken Chili
A hot and spicy Buffalo Chicken flavored chili
Equipment
- 5 qt Dutch Oven
Ingredients
- 2 lb chicken breast
- 1 tbsp olive oil extra virgin
- 2 tbsp butter
- 3 tbsp chili powder
- ¼ tsp ground cumin
- 1 ¾ cup mild buffalo wing sauce I like Texas Pete's, Anchor Bar, or Sweet Baby Rays wing sauce.
- 2 15 oz cans tomato sauce
- 1 15 oz can crushed or diced tomatoes
- 1 15 oz can white kidney or cannellini beans drained
- 2 15 oz cans red kidney beans drained
- ⅓ cup chopped onions optional
- ⅓ cup chopped green peppers optional
- salt and pepper, to taste
Instructions
- Cut the chicken breast into small bite size pieces. Alternately, you can use ground chicken, but I prefer the texture of the chili with the chunks of chicken in it.
- Heat the olive oil and butter in a 5 qt Dutch Oven.
- Add the chicken to the Dutch Oven along with the peppers and onions, and cook for 7-10 minutes, stirring occasionally, until the chicken is no longer pink.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the wing sauce, tomato sauce, crushed tomatoes, white and red kidney beans.
- Bring the chili to a boil and simmer with the lid on over medium-low heat for about an hour. Stir occasionally.
Notes
This will make a fairly hot chili. How hot it is depends partially on the wing sauce you are using. If you are making this for the first time, or if you have made it before but are using a different brand of sauce, I highly recommend adding the wing sauce (and possibly the chili powder) in increments and testing it out to see how hot it is.
Nutrition
Calories: 160kcalCarbohydrates: 3gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 1796mgPotassium: 507mgFiber: 1gSugar: 1gVitamin A: 955IUVitamin C: 7mgCalcium: 23mgIron: 1mg
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