Remake: Rachael Ray's Buffalo Chicken Chili
Bring together two game-day classics in this healthier version of Rachael Ray's Buffalo chicken chili. A hearty meal your whole family will enjoy!
Ingredients
- Olive oil
- 1 medium onion, diced
- 2 bell peppers, diced
- 2 large carrots, diced
- 3 ribs of celery, diced
- 2 cloves of garlic, minced
- Salt and pepper
- 1 lb. ground chicken
- 2 Tbsp. butter
- 2 c. low-sodium chicken stock
- 1/2 c. hot sauce (can start with 1/4 cup)
- Juice of 1 lime
- 15 oz. tomato sauce
- 15 oz. diced or crushed tomatoes
- 1 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- Tortilla chips
- Shredded Cheese
- Optional- scallions, cilantro, parsley
Instructions
- In a large pot or Dutch oven, heat 2 Tbsp. of olive oil over medium heat. Sauté the onion, peppers, carrots, celery, and garlic for 5-8 minutes. Then, season with salt and pepper. Next, add the ground chicken and cook until browned, about 6-7 minutes. Use a wooden spoon to break the meat into small pieces. Again, season with salt and pepper.
- Now, add the butter, chicken stock, hot sauce, lime juice, tomato sauce, diced tomatoes, smoked paprika, and chili powder. Bring to a boil. Then, cover and simmer for 10-20 minutes.
- A few minutes before serving, spread the tortilla chips on a baking sheet. Top with shredded cheese. Then, broil for 2-3 minutes, until cheese is melted.