Today’s recipe kills two birds with one stone. During these cold and snowy months, nothing is as satisfying as a big bowl of hot chili. Second, it’s a GREAT thing to make in bulk to cook once and eat up over the course of days or weeks. It’s easy to freeze in containers so don’t be afraid to go overboard with the amount you make! This chili recipe is the base for a recipe I make often for my individually portioned lunches that I take to work. Everyone loves buffalo chicken – why not put it in a pot?
Buffalo Chicken Chili http://allrecipes.com/Recipe/Buffalo-Chicken-Chili/
Heat olive oil in a large pot over med-high heat. Place ground chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes. Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
Use this recipe as a starting point and mix it up however you like! I often use low-sodium V8 rather than tomato sauce and sometimes add diced bell pepper. I’m not a big bean person so often I use none (carb-free meal then!) or just a single can of black or kidney beans. Adjust the heat from the hot sauce to your liking. If serving a crowd or a family, keep it mild and people can add additional hot sauce to their portions.
Don’t let your daily diet get mundane. Mix up even a beloved chili recipe by throwing in a few new veggies and hot sauce! Feast when it’s chilly, feast on chili, and as always…FEAST ON!!!
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