This isn’t the first time I’ve shared my love for any recipes buffalo chicken related and it won’t be the last. For the Superbowl this past Sunday I was craving something comforting and delicious, but nothing heavy. Thankfully this recipe doesn’t take hours to simmer on the stove, or all day in a crockpot and can be thrown together in 30 minutes. A major time saver includes using a rotisserie chicken. Just shred the chicken yourself and toss into the pot. Top with shredded cheese and sliced green onions.
Buffalo Chicken Chili
2 tbsp olive oil
1 large white onion, diced
2 carrots (about 1 cup), diced
2 celery stalks (about 1 cup), diced
3 cloves garlic, minced
4 cups low sodium chicken broth
4 cups shredded cooked chicken
1 (14 oz) can diced tomatoes with chilies
1 (14 oz) can great northern beans
1/2 c. sweet corn
2 tsp chili powder
1 tsp cumin
1/3 c. hot sauce
salt and pepper, to taste
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots and celery and cook 5-7 minutes. Add garlic and cook another 2 minutes until fragrant, stirring occasionally. Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and simmer for 10-15 minutes until vegetables are tender. Season with salt and pepper if desired. Top with shredded cheese and sliced green onions.
*To really add some heat I added Sriracha on top. So good!