Crock Pot Season is Here! Allison's Awesome Buffalo Chicken Chili

Crock pot season is upon us! I’ve also started to a new routine - including starting to increase my mileage into the 50-miles/week in prep for the Austin marathon. I’m not home in the afternoons/early evening which means I don’t get home until after 8:30pm. When I do arrive, I’m usually suffering from the runner “hangries” (more about that in a future blog post) and ready for dinner to be served ASAP. Thankfully the crock pot makes this possible. Yesterday I chopped up and threw all the ingredients for my take on a healthier version of a chicken wing in chili form into the pot on low around lunch time. It literally took less than 15 minutes to do. Eight or so hours later we had a delicious dinner (thanks to the hubby for making the veg and cornbread muffins to round out the meal) with tons of leftovers for lunches the rest of the week.

Why Buffalo Chicken chili? Not only is this a great way to enjoy this typically not-so-good for you sports-watching bar food – but it reminds me of home. Being from Rochester, NY–which is just under an hour west of Buffalo–and having lived in and traveled there most of my life to visit family–this chili brings back memories and flavors of home. It also satisfies while saving on clean-up (no need for hand wipes). Top with crumbly blue cheese. Chicken wings in a bowl. Enjoy!

Allison’s Awesome Buffalo Chicken Chili

Makes about 6 hearty servings.

Ingredients:

• 1 medium onion, diced

• 5 stalks celery, diced

• 2-4 large carrots, diced (depending on carrot size - should be the equivalent to about 1 cup)

• About 2 cloves of garlic, chopped

• 2 cups of chicken broth or stock

• 2, 15-ounce can diced tomatoes, drained

• 2, 15-ounce can white beans, drained and rinsed

• 1.5 tsp ground cumin

• 1.5 tsp paprika

• 3/4 tsp oregano

• 1/4-1/2 tsp cayenne (depending on heat tolerance)

• 1/2 cup hot sauce (preferably Frank’s RedHot)

• About 1.5-2 lb chicken breast

• Garnish: crumbled blue cheese

Directions:

1. Set crock pot to low setting. Dice onions, celery, carrots, and garlic. Add to pot.

2. Add the broth and stir. Drain and rinse the beans. Add to pot. Drain the juices from the tomatoes and add to pot. Add spices/seasonings and hot sauce to pot. Stir.

3. Add the chicken breast (whole - don’t worry - once they’ve simmered for 6-8 hours they will fall apart in the chili). Stir to make sure full submerged. Cover the crock pot and let cook for at least 8 hours on low; 6 hours on high.

4. When ready to serve, spoon into bowls and top with crumbled blue cheese. Serve with a whole grain roll or cornbread muffin and simple green salad or roasted vegetable. Enjoy and get ready for some kick!