Friday, March 14, 2014

Buffalo Chicken Chili

If there are two things my husband loves it's buffalo sauce and chili, combine them and he would be thrilled. He was!!!   He loved every bit of this recipe and I enjoyed it as well, plus it was pretty easy!  This recipe is adapted from She Wears Many Hats.

2 tbsp olive oil
1 large onion (diced)
1 rib celery (diced)
1 large carrot (peeled and diced)
3 cloves garlic (chopped)
5 tbsp chili powder
2 tso ground cumin
1 pound chicken (cooked and shredded)
1 16 oz can kideny beans (drained)
2 15.8 oz can white beans (drained)
2 15 oz cans tomato sauce
1 15oz can crushed tomatoes
1/4 cup Franks Hot Suace
4 oz cream cheese (softened)
blue cheese crumbles or dressing for topping

Heat oil over medium heat and saute onion, celery, carrots and garlic until tender. Add the chicken, kidney beans, white beans, tomato sauce, crusted tomatoes and simmer for 25 minutes. Stir in the hot sauce and bring to a simmer.  Stir in the cream cheese until melted. Serve with blue cheese crumbles or dressing if desired. 

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