Jen’s Buffalo Blue Chicken Chili

I love this recipe because my kids still get the buffalo wing flavor but there are so many veggies and beans in it that it is really more nutritious. I sneak beans into a lot of what my kids eat. Loaded with vitamins and fiber, it almost cancels out the blue cheese dressing….almost….


Jen Marionni

Size: Serves 8

2 lbs ground chicken (I like to use one lb dark meat 1lb white meat)
One large onion diced
3-4 large carrots diced
3-4 large stalks of celery diced
3 cloves of garlic chopped finely
2 cans of fire roasted tomatoes + 1 can water
1 can tomato paste
2 cups Frank's hot sauce
2 cups blue cheese dressing
1 C crumbled blue cheese
2 tablespoons cumin
2 tablespoons oregano
Salt & Pepper
1 can kidney beans
1 can black beans
1 can pinto beans
1 can cici beans -- you can substitute any bean you like, say chic peas, etc. whatever is in pantry*


Heat olive oil in a pretty decent sized pot. Cook ground chicken through, add all veggies. Continue to cook for about 15 minutes, until the vegetables start to soften. Add tomatoes, paste, water and Franks. Cook for about 20 minutes – add more water if it seems too tight. Drain and rinse the beans, cook until heated through. Add blue cheese dressing off the heat. Wait until the chili is done to add salt & pepper as a lot of the ingredients already contain salt.

Add toppings of choice, cilantro, dressing, crumbled blue cheese, tortilla chips, avocado, cheddar cheese, etc.

Add more or less franks and dressing to suit your tastes.

Can freeze for up to 4 months in airtight container (leave an inch at the top for expansion)

Here are a few more of our favorite CHILI recipes.

And for Dessert? Emily’s Brown Butter Chocolate-Chip Cookies.
Browned-Butter Chocolate Chip Cookies I

One of Our Favorite Holiday Cookies:
Peppermint White Chocolate Chip Cookies.
Peppermint White Chocolate Chip Cookies 500 9568

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