Slow Cooker Buffalo Chicken Chili

INGREDIENTS:

1 tablespoon olive oil
1 sweet onion, diced
1/2 cup diced celery
1 (14 ounce) jar roasted red peppers, drained and chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked and shredded chicken
1/2 cup beer
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can fire roasted diced tomatoes
3/4 cup buffalo wing sauce
2 (14 ounce) cans pinto beans, drained and rinsed
1 (14 ounce) can cannellini beans, drained and rinsed

for topping:

extra wing sauce
grated sharp cheddar
crumbled blue cheese
sliced green onions
freshly sliced chives
lime wedges for spritzing
avocado slices

DIRECTIONS:

Note: my slow cooker has the ability to sear and sauté, so I can do everything in the cooker. If yours does not do this, sauté the veggies in another pot on the stove, or just add everything into the slow cooker together and don’t worry about sauteing the veg!

Heat the olive oil in your slow cooker or in a saucepan over medium heat. Add the onions, celery, red peppers and garlic and stir. Stir in the paprika, chili powder, cumin, salt and pepper. Cook until the veggies soften slightly. Stir in the cooked, shredded chicken. Add in the beer and let it simmer until it reduces by about half. At this point, either transfer the mixture to your slow cooker or turn your slow cooker to the low setting. Add the crushed tomatoes, fire roasted tomatoes, wing sauce, pinto beans and cannellini beans. Cover and cook on low for however long you need – since the chicken is cooked, this chili is technically “done,” but letting it cook for a few hours will deepen the flavor! I like to cook it for about 4 hours on low, but you can cook it for 2 hours or even 8 hours – whatever you have. I would just keep it on the low.

When it comes time to serve, serve in bowls with toppings of extra wing sauce, grated cheddar cheese, crumbled blue cheese, green onions, chives, avocado and lime wedges!

(Also, if you prefer the ground meat texture to chili over shredded chicken, brown 1 pound of ground chicken with the veggies and use that as your meat instead!)

source:https://www.howsweeteats.com/2017/10/buffalo-chicken-chili-slow-cooker/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=301097864_8524848_144726