Healthy Buffalo Chicken Chili
Try this Healthy Buffalo Chicken Chili recipe, or contribute your own.
Try this Healthy Buffalo Chicken Chili recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients5 garlic cloves minced
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 2 x 15 oz cans any low sodium beans, drained and rinsed
- 28 oz can diced tomatoes, low sodium
- 1/4 cup frank's red hot sauce
- 2 tbsp maple syrup or honey
- 1 tbsp cumin
- 1 tbsp chili po
Adding vinegar-based hot sauce too early in a simmer destroys volatile aromatics and dulls the sharp pungency characteristic of buffalo flavor. Introduce the hot sauce during the final ten minutes of cooking to preserve its bright acidity and heat profile. Another frequent error involves failing to rinse canned beans thoroughly; residual canning liquid contains excess sodium and starches that muddy the clean tomato base. Rinse beans under cold running water in a mesh strainer until the water runs completely clear before tossing them into the pot. When scaling this preparation up to feed a crowd, maintain a strict ratio of aromatics to liquids so the broth retains proper body without becoming watery. Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze for three months. Reheat individual portions gently on the stovetop over medium-low heat, stirring frequently to prevent scorching at the bottom of the pan.
