Buffalo Chicken Chili (Slow Cooker)

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 28 oz can diced tomatoes

½ cup "Frank's Red" Hot Sauce

2 tablespoon honey

1 and ½ tablespoon cumin

1 and ½ tablespoon paprika

1 and ½ teaspoon salt

¼ teaspoon cayenne

1 cups water (add more for a thinner chili)

2 cloves garlic minced

1 onion chopped

4 carrots diced, about 2 cups

4 celery stalks diced, about 1.5 cups

2 cups cauliflower chopped

2 cups sweet potato diced

1 can kidney beans drained

1.5 lbs boneless skinless chicken breasts about 3

Directions at thenessykitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer