Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup buffalo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For topping: shredded cheese, sour cream, green onions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add onion, garlic, green bell pepper, and red bell pepper to the pot. Cook until vegetables are softened, about 5-7 minutes.
- Stir in crushed tomatoes, kidney beans, black beans, buffalo sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese, sour cream, and green onions.
Notes
- Adjust the amount of buffalo sauce to your preferred spice level.
- For a thicker chili, simmer uncovered for a longer period.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg