Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) white beans, drained and rinsed
- 1/2 cup buffalo sauce
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese, for serving
- Optional: Chopped fresh cilantro, for garnish
Feel free to substitute ground turkey for chicken or add more veggies like corn or zucchini for extra nutrition and flavor. My abuela always said cooking is about using what you have, and that’s a philosophy I carry forward every day.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add the diced onion, garlic, and red bell pepper to the pot. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant.
- Stir in the diced tomatoes, white beans, buffalo sauce, chicken broth, cumin, and smoked paprika. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.
- Serve hot, topped with shredded cheddar cheese and fresh cilantro if desired. Enjoy the warmth and spice that this dish brings to your table!
Just like my abuela’s kitchen, don’t be afraid to make this recipe your own. Experiment with spices and toppings to find the perfect balance for your family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International