Buffalo Chicken Chili
A spicy fun twist on chili using buffalo sauce and chicken! This Chili is made on the stove top and is ready in 45 minutes! It can easily be adapted to a crockpot meal by dumping all the ingredients in and cooking on low for 6 hours or on high for 3!
WW My Way Smart Points: 7 Green, 0 Blue, 0 Purple
WW Freestyle Smart Points: 0
Getting Things Ready
To start things off I chopped up 5 stalks of celery to give me 2 cups total. I then roughly chopped a large whole yellow onion. I had about 3 cups of the onion but this can easily but cut down if you don't love them like I do.
Since it's corn season I got 4 ears of corn and cut it off the cob and had about 4 cups to use in the chili.
I then opened and rinsed each can of beans and shredded the rotisserie chicken. I sat them aside in the fridge until we were ready for some chili action.
Cooking It Up
In a large skillet that has a lid, I sprayed it with cooking spray and cooked the celery and onion for a few minutes. I then added in the chili powder, paprika, cumin, and garlic along with then corn. I cooked it on medium heat until the veggies were slightly softened. I prefer my celery to maintain a bit of crunch in my chili but if you prefer it soft cook it until you're happy!
Once the veggies were soft, I added in the chicken stock, half a ranch packet, salt, pepper, and buffalo sauce. I added the sauce in tablespoon by tablespoon and ended with 6. I also dumped in the beans and chicken at this time. My friend and I did not think it was too spicy. It was a perfect amount of heat and it never got too spicy to eat as we ate our bowls.
Letting Things Simmer
Once everything was in, I brought the chili to a boil and then covered it with the lid. I reduced the heat down to low and cooked it for 30 more minutes and stirred t from time to time.
In the meantime, I mixed the remaining half of the ranch packet with the plain Greek yogurt for a delicious creamy ranch topping. I also cut up a toooon of green onion to throw on top.
After everything was cooked and ready to go, I spooned the chili into our bowls and topped it with green onion, ranch yogurt, and a touch of fat free cheddar cheese! Eat up and enjoy!