Beans and Buffalo Chicken Chilli

03D44081
AuthorAshley ShawnaCategory,

Hearty and tasty, this meal is done in no time (for a chilli that is). A true chilli that will warm you right up to the core. A great dish if you're looking to have leftovers.

03D44081
Yields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 2 pounds lean ground chicken
 1 medium onion, diced
 2/3 cup chopped carrots
 2/3 cup chopped celery
 6 cloves garlic, chopped
 1 tablespoon chili powder
 1 tablespoon ground cumin
 1 tablespoon ground paprika
 1 teaspoon salt
 1 teaspoon pepper
 1 can small white beans, rinsed and drained
 1 can refried pinto beans
 1 can whole pinto beans
 1 can large white beans
 1 cup organic chicken broth
 1/2 cup water
 6 tablespoons Frank’s hot sauce (more if you like it spicy)
 1/4 cup shredded cheddar cheese
 1/4 cup sour cream
 2 tablespoons avocado oil
1

Heat a large deep nonstick skillet over medium-high heat.

2

Add the ground chicken and cook thoroughly, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes. Set aside

3

Add the avocado oil to a medium sized soup pot. Allow oil to begin to heat.

4

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, salt and pepper, stirring until the vegetables soften, about 5 to 6 minutes.

5

Add all the beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

6

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.

7

Place chillin into serving bowls, top with sour cream and cheddar as desired.

Ingredients

 2 pounds lean ground chicken
 1 medium onion, diced
 2/3 cup chopped carrots
 2/3 cup chopped celery
 6 cloves garlic, chopped
 1 tablespoon chili powder
 1 tablespoon ground cumin
 1 tablespoon ground paprika
 1 teaspoon salt
 1 teaspoon pepper
 1 can small white beans, rinsed and drained
 1 can refried pinto beans
 1 can whole pinto beans
 1 can large white beans
 1 cup organic chicken broth
 1/2 cup water
 6 tablespoons Frank’s hot sauce (more if you like it spicy)
 1/4 cup shredded cheddar cheese
 1/4 cup sour cream
 2 tablespoons avocado oil

Directions

1

Heat a large deep nonstick skillet over medium-high heat.

2

Add the ground chicken and cook thoroughly, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes. Set aside

3

Add the avocado oil to a medium sized soup pot. Allow oil to begin to heat.

4

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, salt and pepper, stirring until the vegetables soften, about 5 to 6 minutes.

5

Add all the beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

6

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.

7

Place chillin into serving bowls, top with sour cream and cheddar as desired.

Beans and Buffalo Chicken Chilli
20161004 171836 800x704

Nut Filled Finikia (Greek Honey Cookies)

ING 18988 00966

Easy and Delicious Meatloaf