Description
This hearty buffalo chicken chili is packed with flavor and perfect for a cozy dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red, green, or yellow)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 cup buffalo wing sauce
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, or avocado
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- In a large pot, heat the olive oil over medium heat.
- Add diced onion and bell pepper to the pot. Cook until they are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot. Cook until they are browned on all sides, about 5-7 minutes.
- Stir in the crushed tomatoes, chicken broth, buffalo wing sauce, kidney beans, black beans, corn, chili powder, and cumin.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
- Taste your chili and adjust seasonings with additional salt, pepper, or chili powder if desired.
- Once the chicken is fully cooked and the flavors meld together, remove from heat and prepare to serve.
Notes
- This chili can be stored in the refrigerator for up to 4 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg