Buffalo Chicken Chili
Ingredients
- 1 to 2 tablespoons vegetable oil
- 3/4 cup diced celery
- 1 cup diced carrots
- 1 medium onion diced
- 2 to 3 garlic cloves minced
- 1 (15-oz.) can Navy beans rinsed and drained
- 1 (15-oz.) can Great Northern beans rinsed and drained
- 1 (15-oz.) can Cannelini beans rinsed and drained
- 2 (10-oz.) cans Rotel undrained
- 2-3 cups chopped cooked chicken
- 1 (14 1/2-oz. can) chicken broth
- 1/2 cup Frank's hot sauce or to taste
- 3 chicken bouillon cubes
- 1 teaspoon dried oregano
- 1 to 1 1/2 tablespoons chili powder
- 3/4 teaspoon ground cumin
- 8 ounces cream cheese cubed
- salt and freshly ground black pepper to taste
Instructions
- Heat oil in large skillet. Add celery, carrots and onions, cook for about 3 to 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Add vegetables to crock pot along with beans, Rotel, chicken, broth, hot sauce, bouillon cubes, oregano, chili powder, and cumin. Cook on LOW for 6 to 8 hours or until the vegetables are tender, this will depend a lot on your crockpot.
- Stir in the cubed cream cheese, stirring occasionally until melted.
- Taste and add salt and pepper, if desired. Serve.