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Buffalo Chicken Chili

Buffalo Chicken Chili
Serves 6

1 Tablespoon olive oil – stock
1 tablespoon butter – stock
2 lbs white meat ground chicken – $9.49
2 large carrots, peeled and chopped finely – $0.89
1 sweet onion, chopped – $1.19
2 ribs of celery, chopped finely – $2.99
5 cloves garlic, minced or run thru a garlic press – stock
1 Tablespoon smoked paprika – stock
Salt & pepper – stock
2 cups of low sodium chicken stock – stock
1/3 cup of Frank’s Red Hot sauce – $2.19
~30oz can of pureed or strained tomatoes – $2.99
2 15oz cans of black beans, drained and rinsed – $2.58
Blue cheese (optional)
Cilantro (optional)
Crumbled tortilla chips (optional)
Grand total assuming “well-stocked” kitchen: $22.32
Cost per serving: $3.72

1) In a large stock pot, heat olive oil and butter over med-high heat. Brown the chicken on each side once pan is hot, about 10 minutes. Use the back of a wooden spoon to crumble into bits.

2) Add the carrots, onion, celery, garlic, smoked paprika and some salt & pepper. Cook, stirring frequently, for 10 minutes.

3) Add the chicken stock, hot sauce, pureed tomatoes, beans, and bring to a boil. Reduce heat and simmer for 20 minutes, allowing flavors to combine and sauce to thicken.

4) Garnish with blue cheese, cilantro & crumbled tortilla chips, if desired, and serve hot.