Buffalo Chicken Chili

Buffalo chicken lovers will line up for this zesty chili.

  • 1 pound ground organic chicken
  • 1 tablespoon oil
  • 1 onion (diced)
  • 1/2 cup celery (sliced)
  • 1/2 cup carrots (diced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon cumin (toasted and ground)
  • 1 cup low sodium chicken broth
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled light blue cheese to taste (approximately 2 oz)


  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve topped with crumbled blue cheese to taste.

Add a bit of blue cheese on top for an extra level of taste.