Dishin’ With Debbie-Buffalo Chicken Chili
It’s the week leading up to the “big game,” and this is the first of three recipes I’ll be sharing to help lighten up your party, without sacrificing any flavor! Instead of the usual Buffalo Wings, we’re doing a chili that provides the flavors we love, with fewer calories! I think it’s a win, and here’s how I made it.
Ingredients:
1-1 1/2 pounds lean ground chicken
1 cup of shredded carrots
1 cup of chopped celery
2 cloves of minced garlic
1/4 of onion, diced
1 28 ounce can diced tomatoes
1-2 teaspoons chili powder
1/4-1/2 cup hot sauce (I suggest the larger measurement if you really want to taste the hot sauce!)
1/2 cup plain Greek yogurt
1/3 cup blue cheese crumbles (we used goat cheese because of our preference)
chives or green onions for topping
Directions:
Heat a large pot or Dutch oven with 1-2 tablespoons oil over medium-high heat. Add celery, carrots and onion. Saute until crisp-tender, about 10 minutes. Add more oil if it gets too dry. Add garlic and saute for about a minute, careful not to let it burn. Add ground chicken and crumble and cook completely. Measure out 2 cups of the tomatoes and add into pot. You can use more if you like. Add in hot sauce and chili powder. Stir to combine. Reduce heat to low and simmer, partially covered for about 15 minutes. Mix the blue cheese and yogurt. Top servings of the chili with a dollop of the mixture, and sprinkle with chopped chives or scallions.
