Dutch Oven Buffalo Chicken Chili Recipe 325

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DUTCH OVEN BUFFALO CHICKEN CHILI RECIPE - (3.2/5)



Dutch Oven Buffalo Chicken Chili Recipe - (3.2/5) image

Provided by dkanon

Number Of Ingredients 13

2 lb ground chicken
1 T olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 8oz cans tomato sauce
2 T tomato paste
2 cups chicken broth
1/2 to 1 cup buffalo sauce
2 T chili powder
1 t cumin
1 T garlic powder
3 T dried minced onion flakes
1/2 c water (optional)

Steps:

  • Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.

Provided by Arlyn Osborne

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

olive oil
1 small carrot, finely diced
1 large yellow onion, diced
1 celery, diced
2 garlic cloves, chopped
salt
pepper
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 1/2 ounce) can petite diced tomatoes
6 ounces lager beer
2 tablespoons ranch dressing mix
2 cups chicken broth
1 1/2 teaspoons cornstarch
2 cups shredded chicken
6 tablespoons buffalo, sauce
1 cup frozen corn kernels, thawed
blue cheese, crumbles for garnish
parsley, for garnish

Steps:

  • Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
  • Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
  • Add beans, tomatoes, beer and ranch seasoning. Stir.
  • Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
  • Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
  • Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
  • Taste and season with salt and pepper if needed.
  • Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.

Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16

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