Minnesota winters are long and cold! One living here cannot have enough soup and chili recipes to keep them warm and cozy. My mom recently shared the Today Show’s Low- Calorie Buffalo Chicken Chili recipe with me. My hubby thought it seemed a bit “meaty” so here is my version of the recipe.
Buffalo Chicken Chili
6 carrots peeled and diced
6 stalks of celery, diced
6 cloves garlic, minced
1 lb ground chicken
15 oz can of chili beans, drained
2 tablespoons chili powder
2 tablespoons all purpose flour
4 cups low sodium tomato juice
1/4 cup Franks hot sauce
Sour cream, blue cheese crumbles, and sweet potato tortilla chips for toppings
Heat olive oil in a large pot on medium-high heat.
Add carrots and celery. Sauté and stir for 10 minutes (may need to add 1-2 tablespoons of water as to not burn the vegetables).
Add garlic and stir for 1 minute.
Add ground chicken, sauté until meat is cooked thoroughly.
Add chili powder and flour and stir.
Add tomato juice and hot sauce.
Bring to a boil, reduce heat to low and simmer for 20 minutes, stir occasionally.
Serve with sour cream, blue cheese crumbles, and crushed sweet potato tortilla chips.