The flavor of buffalo chicken wings translated into a healthy white chicken chili.
Course: Main Course
Keyword: buffalo chicken chili recipe, healthy buffalo chicken chili
Author: Katie Workman
3large carrotspeeled and chopped
Kosher salt and freshly ground pepperto taste
1cupchicken brothpreferably less-sodium
⅓cupFrank’s Red Hot Sauce
215-ounce cans white beansdrained and rinsed
1pounddiced boneless, skinless chicken breasts
2tablespoonsvegetable or canola oil
To Serve (Pick and Choose)
Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, chopped onions or scallions, cilantro leaves
Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the onions, carrots, celery and garlic and sauté for 5 minutes until the vegetables start to become tender. Stir in the chili powder, paprika, salt and pepper, then pour in the broth and hot sauce, and stir in the beans. Bring to a simmer, then add the chicken and simmer for another 15 minutes. Taste and adjust the seasonings. Either serve immediately, or cool and refrigerate for up to 4 days, reheating over low heat.
Serve hot in bowls with all of the desired garnishes.