Is it just Lloyd and I, or is buffalo chicken downright irresistible?!

We just can’t get enough of the stuff in this house.  So far I’ve shared recipes for buffalo chicken meatloaf, buffalo chicken nachos, buffalo chicken tenders, buffalo chicken calzone, buffalo chicken crostini, and my personal favorite, buffalo chicken wontons!  

And that is only what’s made the blog!

Imagine Lloyd’s delight when I told him we’d be having buffalo chicken chili with crumbled bleu cheese for dinner.  I did not, however, mention that this meal was healthy.  Lloyd turns up his nose at healthy. 

But there was no turning his nose up at this chili.

Buffalo Chicken Chili

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Serves 8-10

Prep Time: 15 minutes, Cook time: 1 hour

Total Time:  1 hour, 15 minutes

Adapted from Allrecipes

Ingredients

• 1 tbsp EVOO
• 1 large white onion, diced
• 6 cloves of garlic, minced
• 16 oz carrots, diced
• 2 lbs. ground chicken breast
• 1/2 tbsp cumin
• 1 tbsp ground paprika
• 1/2 C chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 (16 ounce) can cannellini beans, drained
• 1/2 cup Frank’s Red Hot Wings buffalo wing sauce
• salt and pepper to taste
• bleu cheese, for serving (optional)

Directions

1. Heat the EVOO in a large pot over medium low heat.  Add the onions and garlic.  Stir until translucent and fragrant.  Add the carrots and cook until soft.
2. To vegetable mixture, add tomatoes and beans.  Mix well.
3. In another pan, sauté ground chicken, adding cumin, paprika, and chicken broth until meat is cooked through and spices are well mixed.  Do not drain. 
4. Add chicken to vegetable mixture, stirring well to combine. 
5. Stir in the buffalo  sauce and bring to a boil.  reduce heat and simmer simmer over medium-low heat about 1 hour. 
6. Serve with bleu cheese, if using. 

This dish could not be any easier, and it will satisfy any cravings of the buffalo chicken variety!  While I figured this chili would be tasty, it exceeded my expectations and then some.  The chili was seasoned well with just enough buffalo sauce to give it a punch of flavor, but not enough leave your lips burning.  For us, this chili was the epitome of the perfect buffalo dish: hearty, filling, and not too spicy for Lloyd, who topped his with a generous portion of bleu cheese.  It was great for dinner and even better for lunch. 

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