When there's a chill in the air, it's time to break out the Dutch oven and make some chili!

Sauté some veggies, brown a little protein, and simmer everything together with some tomato sauce and broth. It's a simple, hearty, and flavorful meal. And, there are so many varieties- you could make a different one each week!

This version brings the flavors of spicy Buffalo wings to chili. The result is a creamy, spicy, comfort food classic! It's perfect for game-day or even a family dinner!

This recipe works well with boneless, skinless chicken breasts, chicken thighs, leftover rotisserie chicken, ground chicken or even turkey. (We won't tell!)

So, I began with Rachael Ray's recipe. Her veggies include 1 carrot, 1 onion, and 3 ribs of celery. That's it!

Ummmm...where are the veggies, Rach?!?

Chili, especially this spicy version, has so much flavor- it's the perfect opportunity to pack in those veggies! So, I decided to add bell peppers. You could also serve with mashed potatoes, cauliflower rice, or roasted cauliflower for even more veggies! Her recipe also called for 2 pounds of meat, but it's supposed to serve 4 people. I'm all for protein- but that seems like a lot. I opted for 1 pound of ground chicken.

Then, Rachael broiled tortilla chips with cheese to serve as a topping for this chili. That is a terrific idea and one I definitely kept! Oh, and she used bleu cheese- I'm just not much of a fan.

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Chili Toppings

There are so many fantastic choices- it's up to you!

• Tortilla Chips
• Crushed Crackers
• Shredded Cheese
• Bleu Cheese
• Sour Cream
• Fire Roasted Tomatoes
• Drizzle of ranch
• Scallions
• Parsley
• Cilantro
• Jalapeños

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Who is Rachael Ray?

Rachael Ray became a household name in the early 2000s. Early on, she hosted 30-Minute Meals and $40 a Day on the Food Network. She also began to produce cookbooks and a line of cookware. Rachael is known for down-home comfort food and her concept of 30-minute meals became very popular. In addition, she later hosted her own daytime talk show for 17 years.

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Ingredients in Buffalo Chicken Chili

• Chicken
• Carrots
• Celery
• Bell Peppers
• Onion
• Garlic
• Tomato Sauce
• Diced Tomatoes
• Olive Oil
• Butter
• Hot Sauce
• Lime Juice
• Chicken Stock
• Smoked Paprika
• Salt and Pepper

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How to Make Buffalo Chicken Chili

1. In a large pot or Dutch oven, heat 2 Tbsp. of olive oil over medium heat. Sauté the onion, peppers, carrots, celery, and garlic for 5-8 minutes. Then, season with salt and pepper. Next, add the ground chicken and cook until browned, about 6-7 minutes. Use a wooden spoon to break the meat into small pieces. Again, season with salt and pepper.
2. Now, add the butter, chicken stock, hot sauce, lime juice, tomato sauce, diced tomatoes, smoked paprika, and chili powder. Bring to a boil. Then, cover and simmer for 10-20 minutes.
3. A few minutes before serving, spread the tortilla chips on a baking sheet. Top with shredded cheese. Then, broil for 2-3 minutes, until cheese is melted.

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What to Serve With Chili

• Tortilla Chips
• Rice
• Cauliflower Rice
• Crusty Bread
• Mashed Potatoes
• Roasted Cauliflower

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Storing and Reheating Chili

Chili will last in the fridge for 4-5 days. It will also freeze well for up to 3 months. When you're ready to enjoy again, simply reheat in the microwave or on the stovetop.

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Craving more???

Salmon with Mango Salsa

Tamale Chili

Gluten Free Thai Noodle Salad