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Holiday Baking + Quick Buffalo Chicken Chili!

Holiday Baking + Quick Buffalo Chicken Chili!

This week has me absolutely swamped in getting ready for Christmas celebrations.  Last night, Garth and I attended his Christmas party for work. It was at Vinny’s here in Fredericksburg, a nice little italian place I had never tried before.  I indulged (way too much!) in a spicy vodka rigatoni with chicken and one (ok two…) pieces of garlic bread. What’s Christmas without a little carbohydrate loaded treat? Open-mouthed smile 

Today has me finishing up my holiday cookie/candy baking extravaganza.  Every year since I was a little girl, my family always made huge amounts of cookies and candy (all from scratch of course!) to give as gifts to hosts, family, and friends.  Even though I’m not traveling back to KY for the holidays, I still had to keep the tradition alive.  It just doesn’t seem right. 

 

 

 

 

 

 

Woodford Reserve Bourbon Balls, Snickerdoodles, and molasses cookies are at the top of my to do list, but yesterday I whipped up a quick buffalo chicken chili in the crockpot to munch on this week. I didn’t take a ton of pictures, but you can find the recipe below. Enjoy!

 

Buffalo Chicken Chili
A quick week night treat for busy holiday times!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. Coconut oil
  2. 3 large cloves garlic, minced
  3. 1 large or 2 medium sweet onions, diced
  4. 4 whole carrots, chopped
  5. 4 stalks of celery, chopped
  6. 1 1/2 teaspoons ground cumin
  7. 1 teaspoon chipotle chili powder
  8. 1/4 teaspoon cayenne pepper
  9. 2 cups low-sodium chicken broth
  10. 1 pound ground chicken
  11. 1 28 oz can fire roasted diced tomatoes
  12. 1 can white beans (your choice)
  13. 2 tablespoons vinegar based hot sauce (I like Louisiana)
  14. Buffalo sauce, for garnish
  15. Diced avocado, for garnish
  16. Chopped green onion, for garnish
  17. Blue Cheese, for garnish
  18. Extra carrots and celery. for garnish
Instructions
  1. Add a small amount of coconut oil to large pot and sauté garlic, onion, carrot, celery, cumin, chili powder until onions start to soften.
  2. Add chicken and brown over medium-high heat until cooked throughout, about 5 minutes.
  3. When chicken is fully cooked, pour in broth, tomatoes, beans, and hot sauce, stir well.
  4. Cover the pot and turn the heat to medium-low. Let simmer for 15 minutes. Serve with your favorite toppings
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