After lunch today, I decided to go ahead and put the chili together so that it can sit in the fridge over night. Dishes like chili tend to be more flavorful the next day anyway. Plus, all I'll have to do after church tomorrow is warm it up. So here it is:
Buffalo Chicken Chili
3 Tbs EVOO
2 lbs of boneless skinless chicken breast, boiled and chopped
1 large onion, diced
3 stalks of celery, chopped
1/2 bell pepper, chopped
4 cloves of garlic, chopped
1 15 oz can of tomato sauce
1 15 oz can of diced tomatoes
1 can of light red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
1 bottle of your favorite buffalo sauce ( I like Texas Pete Buffalo Wing sauce) - use 1/2 to 3/4 bottle depending on how hot you want it.
3 Tbs smoked paprika
1 Tbs cumin
Salt to taste
Blue Cheese crumbles to serve on top
Instructions and pictures below.
Chop all your veggies while your chicken is boiling...
Saute veggies in EVOO until tender. About 5-7 minutes.
Hope you all enjoy! Thanks again to Mrs. Lisa for the recipe! Let me know if you try it!
Peace, Love, and Healthy Living,