Baseball and buffalo chicken chili with friends

Last night we went to another couple’s apartment a few blocks from our place to watch the Cards-Giants game. Sadly, the game did not end in our favor (I don’t want to talk about it) and around 11:00 we walked home in our depressed state, complete with Ralph, the 53 inch bear, in tow over my shoulder.

That said, the chicken chili I prepared was delicious! I forgot to take a picture of the final result, but we topped the chili with cheddar cheese, sour cream and served it with a baguette and tortilla chips. Add seasonal beer and it was a hit! I will definitely be making this again and it was so easy to make and transport. I made the chili in a large pot, but transferred it to my crockpot to keep warm and to easily transport to our friends’ apartment.


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Buffalo Chicken Chili

Recipe via Skinnytaste


  • 1 pound lean ground chicken
  • 1 medium onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 cloves garlic, chopped
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground paprika
  • kosher salt and pepper to taste
  • 1 (15 oz) can small white beans, rinsed and drained
  • 1 (13.6 oz) container refried pinto beans
  • 3/4 cups chicken broth
  • 1/2 cup water
  • 6 tablespoons Frank’s hot sauce (I didn’t add Frank’s, but I recommend topping with Sriracha)

Optional toppings:

  • shredded cheddar
  • reduced fat sour cream
  • tortilla chips

Brown the ground chicken in the skillet and cook, about 8 to 10 minutes and set aside.

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of  salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

Add the chicken, cover and simmer until thickened, 25 to 30 minutes.

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