Saturday, January 10, 2015

Buffalo Chicken Chili

It's a theme on this blog that my husband's default food request is chili. I am constantly trying to come up with new variations that satisfy my need for variety. There are a bunch of recipes for buffalo chicken chili floating around on the internet, and this is my amalgamation of them, with a healthy twist. I've "beefed" up the veggies by adding bell peppers, white beans, and a bit of pumpkin puree, which thickens the sauce, but doesn't make it taste pumpkiny. This is definitely one of those dishes that tastes better the next day, and it freezes very well.

Buffalo Chicken Chili
2 pounds ground chicken
1 large onion, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1/2 lb bell peppers, chopped
2 cups chicken stock
28-ounce can crushed tomatoes
1 cup pumpkin puree
1/2 cup Frank's Red Hot sauce. This makes a medium-to-spicy dish. Add more or less to your taste
15 oz can cannelini beans, partially mashed
2 T cumin
1 T smoked paprika
3/4 t oregano leaves
1 t Adobo seasoning or salt
1 T worchestershire sauce

blue cheese, crumbled
sour cream
chopped green onions or celery

In a greased dutch oven or stockpot, brown chicken. Remove and set aside. Saute veggies until a bit caramelized. Dump in remaining ingredients except garnish and simmer for at least a half hour.