Saturday, January 28, 2012
Recipe: Buffalo Chicken Chili
Yesterday I saw an awesome recipe for Triple Chocolate Brownie Pie. There is no way that I can justify making that...at least right now. So I've been scouting for entree recipes that incorporate more fruits and veggies (and an occasional whole grain if I'm feeling particularly nutritious). I'm on the Betty Crocker email list and they sent a link to their Best of 2011 recipes. Not surprisingly they are mostly desserts. But I found this recipe in the mix.
I love buffalo chicken in almost any form. Chicken wings have too much wing and not enough chicken for me, but boneless wings (an oxymoron if there ever was) or buffalo chicken sandwiches/wraps....mmmm. Buffalo chicken doesn't have to be a calorie killer, if you focus more on the hot sauce and less on frying and mad quantities of blue cheese or ranch. This is an crockpot recipe. If you do it overnight, you'd better like the smell of chicken chili in the morning.
Adapted from Betty Crocker
Spray your 5 to 6 quart crockpot with cooking spray. Combine all ingredients below and then cook on low for 8-10 hours.
5 boneless skinless chicken breasts cut into 1 inch pieces
1 large yellow onion, chopped
2 medium stalks celery, chopped
1 cup chopped carrots
1 28oz can of diced tomatoes, undrained
1 15oz can of black beans, drained
1 cup chicken broth
2 teaspoons chipotle chile powder
sea salt and seasoning salt to taste
1/4 cup hot sauce or wing sauce (I added it in the beginning, the original recipe has you stirring it in just before serving)
1 teaspoon white vinegar (added in the last few hours just to balance the flavor)
Light ranch dressing, blue cheese crumbles, and celery sticks for garnish. The blue cheese crumbles really tied the whole thing together. Enjoy!