Happy Tuesday! My day started off with a great Pilates class at 7AM and then another one at 10:15 AM. Teaching is getting easier; however, the hip flexor still yells at me if I try to move any faster than a conservative walk. I'm starting to go stir crazy!
The weather has been anything but pretty here the last two days, so I was in the mood for warm comfort food big time. I came across this recipe for buffalo chicken chili this weekend and decided to give it a try. Because E is not the biggest fan of super spicy food, onions, celery, and a whole host of other things, I ended up changing most of the recipe.
Mine ended up tasting more like regular chili than Olena's buffalo chicken. It still had a really unique flavor and was a nice change up from regular 'ol chili. I do love how this recipe incorporates more vegetables and not just meat and beans.
First up, assemble your ingredients. This picture does not include the three HUGE chicken breasts or all of the spices I used. I also ended up throwing in an extra can of black beans at the end to make it more chili and less soup like.
This recipe is actually a two step process. Step 1 includes sauteing your carrots and onions with the garlic to soften the carrots and really bring out the flavor in the onion. I cut my onion into large pieces so E could pick them out easier (see, I'm totally ready for kids), but you can definitely chop them into fine pieces.
Next, add all remaining ingredients, cooked carrots and onions into the crock pot. Mix well! Sink your chicken breasts to the bottom of the crock pot and cook on low for 6-8 hours or on high for 4-5 hours.
It was super easy and made the entire house smell delicious! I will definitely mark this one down to make next time we need to feed a large group. It easily made enough to feed 8 grown men, so needless to say, I will be enjoying leftovers for a while.
Ready to give it a try? Here you go!
- 2 lbs Chicken breasts, skinless and boneless (3 large breasts)
- 2 15oz cans low sodium Black Beans
- 2 15 oz cans low sodium Kidney Beans
- 2 15oz cans Diced Tomatoes
- 1/4 cup Frank's red hot sauce, original
- 3 cups Carrots chopped
- 4 Garlic cloves
- 1 Large onion
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Let me know if you give it a try. I'm off the heat up a bowl for lunch. :)
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