Buffalo Chicken Chili

READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
  • Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
  • Add beans, tomatoes, beer and ranch seasoning. Stir.
  • Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
  • Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
  • Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
  • Taste and season with salt and pepper if needed.
  • Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.
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