Buffalo Chicken Chili
Update: we've stopped eating meat, so I tried a version of this with soy curls instead of chicken and it was great! See my notes below.
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
1 large onion, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1/2 lb bell peppers, chopped
2 pounds ground chicken or 6 oz soy curls, rehydrated in warm water
2 cups chicken stock
28-ounce can crushed tomatoes
1/2 cup Frank's Red Hot sauce. This makes a medium-to-spicy dish. Add more or less to your taste
1-2 15 oz cans cannelini beans, depending on how beany you like it. If going vegetarian, I like 2 cans to bulk up the protein
2 T cumin
1 T smoked paprika
3/4 t oregano leaves
1 t Adobo seasoning or salt
1 T worchestershire sauce
1 cup pumpkin puree, or until thickened to your preferred consistency
Garnish
blue cheese, crumbled
sour cream
chopped green onions or celery
tortilla chips
In a greased dutch oven or stockpot, brown onion, celery, garlic, and bell peppers. Add chicken or soy curls, drained. Dump in remaining ingredients except garnish and simmer for about half an hour.
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
1 large onion, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1/2 lb bell peppers, chopped
2 pounds ground chicken or 6 oz soy curls, rehydrated in warm water
2 cups chicken stock
28-ounce can crushed tomatoes
1/2 cup Frank's Red Hot sauce. This makes a medium-to-spicy dish. Add more or less to your taste
1-2 15 oz cans cannelini beans, depending on how beany you like it. If going vegetarian, I like 2 cans to bulk up the protein
2 T cumin
1 T smoked paprika
3/4 t oregano leaves
1 t Adobo seasoning or salt
1 T worchestershire sauce
1 cup pumpkin puree, or until thickened to your preferred consistency
Garnish
blue cheese, crumbled
sour cream
chopped green onions or celery
tortilla chips
In a greased dutch oven or stockpot, brown onion, celery, garlic, and bell peppers. Add chicken or soy curls, drained. Dump in remaining ingredients except garnish and simmer for about half an hour.
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