Tuesday, June 29, 2010

Buffalo Chicken Chili with Whipped Blue Cheese

Picture shown without whipped blue cheese topping. This is from a cookbook called "Slim and Scrumptious"

Buffalo Chicken Chili with Whipped Blue Cheese: serves 8 ( 1 generous c = 5 points +)

  • 6 carrots, peeled, halved lengthwise, and sliced into half moons
  • 6 stalks celery, sliced
  • 6 cloves garlic, minced
  • 2 lbs. ground chicken ( 99% lean)
  • 2 T. chili powder
  • 2 T. flour
  • 4 c. tomato juice
  • 1/4 c. - 1/2 c. hot sauce
  • Kosher salt to taste


  • 1/4 c. FF sour cream ( Breakstone's is best)
  • 1/4 c. blue cheese crumbles

Coat a large Dutch oven or pot with cooking spray. Heat over medium high heat. Add carrots and celery and saute until tender, adding water a couple of tablespoons at a time to prevent scorching. ( about 10-15 minutes)Add garlic and saute 1 minute.

Add ground chicken , stirring continuously and breaking chicken into small pieces, for 5 minutes or until cooked through. As chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.

Sprinkle in the chili powder and flour, and stir quickly to distribute evenly. Add the tomato juice and hot sauce and salt. Bring to a boil. Reduce heat, cover and simmer for at least 20 minutes.While chili is simmering, prepare blue cheese topping by mashing together the sour cream and blue cheese with a fork until well combined. Ladle chili into bowls and top with blue cheese topping.

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