Buffalo Chicken Chili

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


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


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.

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