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

Ingredients:

Olive Oil

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

Directions:

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.

Add beans.

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.