Buffalo Chicken Chili
Swap out your usual chili recipe for this Buffalo Chicken Chili - a slightly spicy, tangy, ground chicken-based, white bean chili. It's filled with some sneaky cauliflower rice and finished off with blended cottage cheese for a creamy texture!
Equipment
- large pot
- spatula
- Food Processor or high speed blender
Ingredients
- olive oil
- ½ yellow onion diced
- 3 large carrots peeled & finely diced
- 2 celery stalks finely diced
- 2 large garlic cloves minced
- 1 lb ground chicken *
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp celery salt **
- salt + pepper to taste
- cayenne optional, for extra spice
- 12 oz frozen cauliflower rice
- 1 can fire-roasted diced tomatoes (15oz)
- 1 can great northern beans drained & rinsed (15oz, can sub cannellni beans)
- ½ cup buffalo sauce (I used Primal Kitchen, can sub Frank's)
- 2 cups chicken broth
- 8 oz full-fat cottage cheese
Instructions
- Bring a large pot to medium heat. Once hot, add enough olive oil to coat the bottom of the pot. Once the oil is hot, add the onion, carrots and celery. Season to taste with salt. Sauté, stirring occasionally, for about 3-5 minutes, until the onions are starting to turn translucent and the veggies are getting tender. Then, add in garlic and cook for 1 minute longer.
- Add in the ground chicken and break apart with your spatula. Season with all of the spices. Continue to cook until browned (about 3 minutes).
- Then, add in the cauliflower rice, beans, diced tomatoes, buffalo sauce and broth. Stir. Increase heat to high and bring it to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.*** Then, turn off the heat.
- Add cottage cheese to a small food processor and blend until smooth, scraping down the sides as needed. Then, transfer the cottage cheese to a small bowl.
- Scoop out one ladleful of broth from the pot of chili and slowly add it into the blended cottage cheese, whisking constantly. This is called tempering. Once fully incorporated, slowly add the tempered cottage cheese mixture back into the pot of chili, stirring constantly.
- Serve with an extra dollop of greek yogurt, blended cottage cheese or sour cream, a drizzle of buffalo sauce and some chopped parsley. Enjoy!
Notes
*NOTE: If you happen to use ButcherBox, you'll notice that their ground chicken comes as 1.5lbs per package. You can use 1.5lbs instead and then just increase the amount of broth to 3 cups! Everything else should stay the same. **NOTE: Don't stress if you don't have this! You can omit it and just add more normal kosher salt. ***NOTE: Letting the chili to simmer for 30 minutes allows all the flavors to meld together. If you're in a pinch, you don't have to simmer it for the full 30 minutes but I definitely recommend it!