Buffalo Chicken Chili

Instructions

1. 1

   Gather and prep all ingredients as directed (chop vegetables, measure spices, drain beans if needed, etc.).

2. 2

   In a large Dutch oven or soup pot, heat 1 tablespoon olive oil over medium heat. Add the onions, celery, and carrots and cook for 5–7 minutes, stirring occasionally, until softened.

3. 3

   If using ground chicken or finely chopped chicken breast, add it to the pot and cook until no longer pink, breaking it up as it cooks. If using whole chicken breasts, skip this step.

4. 4

   Stir in the beans, tomatoes, chicken broth, buffalo sauce, and seasonings. If using whole chicken breasts, add them now.

5. 5

   Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the flavors have melded and the chicken is cooked through.

6. 6

   Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the chili and stir to combine.

7. 7

   Taste and add additional buffalo sauce, hot sauce, salt, or pepper as desired.

8. 8

   Ladle into bowls and top with blue cheese crumbles, shredded cheddar, green onions, avocado, sour cream, or a drizzle of ranch dressing.