I stumbled on this Crockpot Buffalo Chicken Chili from Olena at IFOODREAL.com. I was sold at the title of the recipe alone! Olena has some other delicious clean eating recipes on her site, I highly recommend you take a look!!

I love taking recipes and adjusting them to my liking, so I switched out a few things and made some substitutions based on what we had available in my kitchen!

Chilis are an easy way to toss in extra veggies, so I amped it up with some butternut squash & peppers and omitted the beans because I don’t always feel like beans in my chili. It turned out FABULOUS. Marc and I loved every bite. It tastes just like you are eating chicken wings minus the extra calories

We had it for dinner twice, this time we topped it with Cheddar cheese.

BUFFALO CHICKEN CHILI

1lb lean ground chicken breast

1 tsp olive oil

1 can petite diced tomatoes

1 cup carrots chopped

1 cup celery chopped

1 cup butternut squash (I used frozen chunks)

1 cup  diced mixed peppers

1/2 tsp garlic powder

1/2 tsp parika

1 tsp chili powder

1 tsp cumin

1/4 cup Franks Red Hot Buffalo Sauce (Optional)

DIRECTIONS:  In a large pot saute the celery and carrots in olive oil for 6-8mins on medium high heat. Add in remaining ingredients and mix well. Let cook for 10 minutes and mix. Turn heat down to low/medium and cook for another 10-15 minutes, mixing occasionally.

If you didn’t mix in the hot sauce, drizzle some on top and with whole grain chips! This would also be great with a little blue cheese.

This recipe will be made again and again.. I like it more then the buffalo chicken dip recipe that’s floating around out there and it is much HEALTHIER!!

And here is a picture of Cooper to make you smile. He’s clearly trying to get some attention.

HAPPY FRIDAY!

Do you watch football with your husband/family?

What is your favorite appetizer/chili recipe to make during football season??