This Buffalo Chicken Chili is a spicy and rich white bean chili made with ground chicken, fire-roasted tomatoes, and buffalo sauce. Made under 30 minutes, it is a great weeknight chili recipes that also stores and freezes well.
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery, chili powder, and ground cumin. Saute, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
Add the ground chicken and saute, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
1 pound ground chicken
Put the fire-roasted tomatoes, chicken stock, buffalo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes.
28 ounce can diced tomatoes, 1 cup chicken stock, ½ cup buffalo wing sauce, 2 15-ounce cans cannellini bean
When ready to serve, ladle the chili into bowls and add your favorite toppings.
Notes
To Store: Bring leftover chili to room temperature, place in airtight containers, and store in the refrigerator for up to 3 days.
To Freeze: Place leftovers in an airtight container and freeze for up to a month.