I have Biz to thank for this amazeballs recipe. I like a lot of different chili’s (this is the eighth chili recipe on my blog!), but this is definitely a contender for my favorite. I love the heat level–we like spicy and for us this was perfect. Spicy but not so spicy that you can’t taste the wonderful flavor. Your lips may burn a bit, but you can still feel your mouth after eating a bowl, which is a plus in my book.
Since the veggies are pureed and totally not visible, there’s less risk of complaints from picky eaters. I felt super manly while eating it, with all the meat and beans and spiciness, and apparent lack of vegetables. But then I couldn’t pee standing up, so that was the end of my manliness.
Also, just an FYI, your chili will not be this thick right after cooking it. This was the day after I made it, and before I heated up the bowl. Not many things look good cold, but apparently chili is one exception to the rule. I think it’s so purdy. (I believe I just lost my man card again.)
Buffalo Chicken Chili
2 large carrots, peeled & cut into 1-2″ pieces
3 stalks celery, cut into 1-2″ pieces
1 large red pepper, cored & cut into 1-2″ pieces
5 cloves garlic
1 tablespoon olive oil
2 pounds ground chicken
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank’s Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste
Optional garnish: blue cheese crumbles or Spicy Ranch Crackers
Place carrots, celery, red pepper, and garlic in the bowl of a food processor fitted with the blade attachment. Process until pureed and set aside. In a soup pot, heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Add vegetable purée to chicken mixture and cook about 5 minutes until veggies start to soften. Add the remaining ingredients and bring to a boil over medium-high heat, then reduce to a simmer and cook for 1 hour. Serve with blue cheese crumbles or Spicy Ranch Crackers, if desired.
Nutrition Per Cup (without garnish): 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.
Recipe source: My Bizzy Kitchen
I won’t be posting Wednesday, so I’m going to take this opportunity to remind you to enter my cookies giveaway by Wednesday at midnight. Good luck!