Ingredients:

  • Tbsp Olive Oil
  • large Yellow Onion, diced
  • medium Celery Stalks, diced
  • cloves Garlic, minced
  • Tbsp All-Purpose Flour
  • Tbsp Chili Powder (mild/medium)
  • Tbsp Smoked Paprika
  • tsp Ground Cumin
  • tsp Dried Oregano
  • cups Chicken Broth (low sodium)
  • (14.5 oz) can Crushed Tomatoes, undrained
  • /2 cup Frank's RedHot Sauce (or cayenne pepper sauce)
  • cups Cooked Chicken Breast, shredded
  • (15 oz) can Kidney Beans, rinsed and drained
  • (15 oz) can Black Beans, rinsed and drained
  • (15 oz) can Navy or Cannellini Beans, rinsed and drained
  • oz Cream Cheese, cubed
  • Tbsp Apple Cider Vinegar
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion and celery. Sauté gently until softened and translucent (about 6-8 minutes).
  2. Add garlic; cook for 1 minute until fragrant. Stir in flour, chili powder, smoked paprika, cumin, and oregano. Cook, stirring constantly, for 1 minute to toast the spices.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Stir in the crushed tomatoes and the Buffalo hot sauce. Bring the mixture to a gentle simmer.
  4. Reduce heat to low, cover loosely, and let the chili simmer for 20 minutes, allowing the foundational flavors to marry.
  5. Stir in the shredded cooked chicken and all three types of rinsed beans. Return to a low simmer, uncovered, for another 15–20 minutes, stirring occasionally, until the chili has thickened.
  6. Remove the pot from the heat. Drop in the cubed cream cheese, stirring vigorously until it has completely melted and created a creamy sauce throughout the chili.
  7. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and black pepper as needed. Let it rest for 5 minutes before serving hot.