I love buffalo chicken dip, but was a bit apprehensive- would there be too much vinegary kick for a chili?
I had pretty much all the ingredients on hand, and was looking for a good weeknight meal, so this fit the bill.
And WOW- this chili was so good, and it's GOOD FOR YOU too. It is made from ground turkey, and while it is a lighter/healthier dish, it's packed with flavor.
One reviewer said to not miss out on the blue cheese-topped tortilla chips- I am so glad I made this as it made a great topping to this chili.
If you're looking for something unique, healthy, and easy enough to make on a weeknight, look no further. Due to unexpected back to back weekends of traveling, all I wanted for my birthday was to sit and relax- and not cook! Lucky for me, I have D who offered to make whatever dishes I wanted for the week, and this was one of the meals I chose.
- 2 Tbsp extra virgin olive oil
- 2 lbs ground chicken (we used 1.75# turkey)
- 2 large carrots, peeled and finely chopped
- 1 large onion, chopped
- 4 ribs celery with leafy tops, finely chopped
- 4 cloves garlic, chopped
- 1 Tbsp smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/2 cup hot sauce (we used Frank's)
- 15-oz can tomato sauce
- 15-oz can stewed, fire-roasted, or crushed tomatoes (we used stewed)
- 1 sack whole grain tortilla chips, lightly crushed (we used 9-oz bag of Tostitos multigrain)
- 3/4 lb Maytag blue cheese (we used 12-oz crumbled blue cheese)
- A handful of flat leaf parsley, chopped (we omitted)
- Place a large pot over medium-high heat with the olive oil. Add the ground chicken and break it up, lightly browning it for 5 minutes.
- Add the carrots, onion, celery, garlic, paprika, and bay leaf, and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes until the vegetables are pretty soft.
- Add the chicken stock, and scrape up any browned bits on the bottom of the pot.
- Add the hot sauce, tomato sauce, and the tomatoes to the chili, and bring it up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.
- While the chili is simmering, preheat the broiler. Prep a cookie sheet with foil.
- Spread the chips out on the cookie sheet, top with crumbled blue cheese, and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.
- Top each serving of Buffalo Chicken Chili with a few blue cheese chips.
Source: Rachael Ray