I knew this week’s Crock Pot Thursday recipe was going to be a winner, but I was shocked at how much I loved this healthy Crock Pot Buffalo Chicken and Black Bean Chili. It’s full of delicious vegetables, and the chicken, beans, and spices come together beautifully.
Now, as far as chili goes, this one isn’t the thickest you’ll ever see, but the consistency is still hearty and rich, and it definitely gives off a strong chili vibe. My husband really enjoyed it, and kept commenting on how good it was as he tore into his second bowl. This is huge, as his usual high praise for any soup type dinner is, “It’s decent. I mean, for soup.”
This tasty slow cooker recipe makes a ton of chili, which is great if you plan on feeding a crowd, if you like leftovers, or if you’re like me, and enjoy making extra servings to throw in the freezer for those nights when “What’s for dinner” catches you off guard. I know my family wants to eat every single day, but honestly, it surprises me sometimes. I think, “Dinner? Didn’t I just make that last night? And you want me to do it again?”
Now, I used 1/2 cup Frank’s Red Hot in our chili, but if you like a little more kick, use 3/4 cup. Even with the lesser amount of Frank’s, my six-year-old thought it was too spicy, but her eight-year-old brother scarfed down his bowl happily. I served it with cornbread, and the kids had sour cream and cheese on theirs to cut the heat a little.
Make this dish. You’re going to love it!
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Buffalo Chicken and Black Bean Chili.
Crock Pot Buffalo Chicken and Black Bean Chili
- 1 rotisserie chicken, skin removed and chopped
- 2- 32 oz boxes low sodium chicken or vegetable broth
- 3 - 14 oz cans black beans, drained and rinsed
- 3 carrots, peeled and chopped
- 1 medium onion, diced
- 4 celery stalks, chopped
- 1 yellow bell pepper, diced
- 1 - 4 oz can green chiles
- 1 - 6 oz can tomato paste
- ½ - ¾ cup Frank's red hot sauce, depending on how spicy you like it
- 1 packet ranch seasoning packet
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- optional toppings: shredded cheese, sour cream, lime wedges, cilantro, green onion
- Place all ingredients in slow cooker and stir well.
- Cover and cook on LOW for 7-8 hours or HIGH 4-5 hours.
- Serve topped with whatever floats your boat.
The flavor of this “chili” is wonderful and I love the fact that it’s a healthy alternative. I put chili in quotes because it’s more of a soup – the liquid ends up pretty thin. After our first meal, I strained out the liquid and brought it to a brisk boil. It thickened up nicely and I tossed it back into the pot. Our second meal was even better. All the chunky veggies add to the bulk but it still tastes like chili. This has got a good kick to it, so the kids got chicken strips that night. More for us!
We loved the flavor, aroma, and appearance of this chili. It is indeed more like a chili flavored spicy chicken vegetable soup. I like the lighter quality of this chili. My husband added sour cream to his. I put some shredded Mexican blend cheese on mine. My son added corn bread. All of these thickened it up really nicely. It makes a lot of soup, and makes great leftovers!
I topped my chili with cilantro and a squirt of lime, and I loved, loved, loved it. This chili is going into our regular rotation for sure!