We love eating chili during the cold, snowy winter months but I feel like the traditional recipe I constantly make can be a little unhealthy. I found this delicious Buffalo Chicken Chili recipe a while ago on the Today Show and have been making this (of course with a couple of my own tweaks) ever since. This has quickly turned into a favorite in my house! My husband loves Frank’s Hot Sauce so I usually add a little more than the recipe calls for. The Blue Cheese topping goes perfect with this dish, I know it is “optional” but I would recommend it be a mandatory topping! It honestly doesn’t even taste like yogurt, it tastes exactly like the blue cheese dressing you use to dip your buffalo wings into. I am so happy I was able to find a healthy version of such a comfort food classic. I would recommend you try this recipe out, and maybe even make it as one of your Super Bowl Sunday dishes. Enjoy and let me know how yours turns out!
Buffalo Chicken Chili
- Coconut Oil
- 6 carrots, peeled and sliced into half-moons
- 6 stalks celery, sliced
- 6 cloves garlic, minced
- 2 pounds ground chicken (99% lean)
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable or tomato juice
- 1/4 cup hot sauce (see Note)
- 15 oz. chick peas
- 15 oz. white cannellini beans
- Plain non-fat Greek yogurt (optional)
- Blue Cheese Crumbles (optional)
- Chopped scallions (optional)
- Whipped blue cheese topping (optional), recipe below
Liberally coat a large pot or Dutch oven with coconut oil, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes (if it begins to scorch, add water – a tablespoon at a time, as necessary).
Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying coconut oil if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.
Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice, hot sauce and beans and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.
Ladle the chili into serving bowls and serve with desired toppings.
Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family’s) own personal tolerance for spicy foods. It is advised that you add 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.
Whipped Blue Cheese Topping: In a small bowl mash together 1/4 cup blue cheese crumbles (at room temperature) and 1/4 cup nonfat plain Greek yogurt. Dollop on top of chili before serving.