Sunday, October 27, 2019
Buffalo Chicken Chili
Winter is quickly approaching here in Iowa, I'm afraid. We've got some pretty low temperatures forecasted this week with a little snow mixed in, and I'm not happy one bit. Hopefully that will change around though and we can continue to enjoy a little more fall like weather.
In the meantime though, I'm diving right into the warmer dishes of the season. Our bodies crave warm foods this time of year. Although we want comfort, our meals don't have to be filled with empty calories. I made this for the family this past week and I'm quite pleased with not only how it turned out and tastes, but with the nourishment it provides for our bodies.
Incorporating foods like garlic, broth and various veggies are so good for our immune systems in the fall and winter months when we're not being exposed to as much sunlight.
If your family enjoys buffalo wings and the hot sauce flavor in general, then they will like this! It's slightly spicy, but not too much. I am providing you with measurements, but certainly feel free to use less or more of the sauce. It's officially time to start adding more soups, stews and chilis to our menus; I hope you love this one as much as I do!
Buffalo Chicken Chili
1 tablespoon avocado oil
1 small onion, diced
2 garlic cloves, minced
2-3 cups chicken broth (depends on how thick you'd like it)
14 oz. can fire roasted tomatoes
3 celery stalks, diced
1 large carrot, diced
14 oz. can white beans, drained and rinsed
1 cup frozen corn kernels
2 chicken breasts, cooked and shredded (or about 3 cups shredded chicken meat)
1/3 cup buffalo wing sauce
1/2 tbsp chili powder
salt and pepper, to taste
In a large sauce pan; saute avocado oil and onion for about 5 minutes. Add in garlic and let cook for an additional minute. Then add in all remaining ingredients, stir to combine well and let cook on medium-low for about 20 minutes or until heated through. You may add in more buffalo sauce or chicken broth to adjust heat and/or consistency of the chili.
Serve with various toppings such as: cheese, cilantro (for a nice cooling balance) or even a little bit of your favorite ranch dressing. We did add a few crushed up grain free tortilla chips to ours and that was a nice touch!
You may also let this cook in a slow cooker all day on low.
Posted by Steph at 6:22 PM 14 comments:
Labels: Chicken, Chili, Main Dish, Slow Cooker, Soups
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