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
Printable recipe
Printable recipe with picture
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
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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!
Veronica's Cornucopia 
I have a variety of chili recipes that we like too! This recipe has been on my to try list for quite some time. I might have to use ground turkey instead of chicken because that is what I usually have on hand. Great idea to top it wi your little Ranch crackers. This would be a good Super Bowl meal!
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Totally!
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Yep, its a sneaky way to get the veggies in – no one will even know they are there! Glad this was a hit for you V!
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Definitely a hit, thank you so much Biz!
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haha i sometimes take soup pics cold too- for some reason being cold doesn’t make them look bad. this chili sounds excellent!
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This was the first time, I will have to try it with other soups!
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I love chili! ..I havent made it this winter yet – not sure why?…Your recipe looks so good! love your photos!
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Thank you Melissa!
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My whole family loved Biz’s chilie and haven’t made it in forever! Thanks for the reminder!
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yeah, get on that! :)
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I have been eyeing this recipe up for at least a year! I so need to make it. I like the way the veggies are in there too, J will never know…lol!
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Oh that’s so perfect for him! Will you tell him after he ate it that he consumed carrots and celery?
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Lol!! Nope, b/c he would never eat it again! ;)
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I have made this before and it is super awesome, one of my favorites! I always like my chili the next day because the texture and the taste seems better.
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I love that about chili.
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Yay for chili! And yay for your blog! I’ve missed being around. =)
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Oh wow, soooo happy to see you around here. You have no idea how much I’ve missed you girlie! Can’t wait to hear how work is going with a little one at your side. :)
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WOW! It looks very tasty – your photos are wonderfully inviting! My hubby would surely love this spicy soup.
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Looks spicy and delicious! I LOVE Franks Red hot, so there is no doubt this is my kind of chili. Great for the Superbowl :)
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I love all things buffalo-sauce infused! I’m going to have to vegetarianize this soon while the weather is still frigid!
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I adore Frank’s hot sauce…this looks so yummy, V! I can handle the heat =) I hope you had a happy weekend!!
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I’m making this for my dad tonight! He’s been out of town. When I showed this recipe to him last week, he wanted me to make it to welcome him home with. :) I’m also making our regular not-so-spicy chili for the rest of my family (Some of us don’t take heat well:)).
~A
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Hope he loved it! I just made another pot tonight too. :)
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You crack me up! The whole can’t pee while standing thing and calling this chili purdy… you’re a riot! I’ve seen recipes like this around and have wanted to try it because I tend to love all things buffalo. I’m sure this would be no exception and I’m gonna have to add it to my menu soon and very soon. It’s been cold round these here parts and chili is just perfect for this kinda weather. Oh, I’ve been pinning your recipes too btw… I used to only save them to a word doc list that I have saved of recipes I wanna try, but figured pinning gives my fellow blogger friends exposure :)
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