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Wings are deep fried and tossed in a butter/hot sauce. Sounds awesome, right?! They are yummy to have every now and then, but this recipe is fabulous and pretty healthy. I used ground turkey, but you can use ground chicken, pork, or beef. To keep it healthy, I'd stick with chicken or turkey. Since wings are typically served with carrots and celery, those are chopped up with onions and garlic and cooked in the chili.
Feel free to mix it up with the different vegetables- no one holding your back from adding your very own twist!
Quantity
5
Quantity Unit
5 cups
Servings
Prep Time (minutes)
20
Cook Time (minutes)
15
Ready In (minutes)
35
Ingredients
Amt.
Measure
Ingredient
1
1/4
pounds, raw
gruond turkey
2
1/8
medium
Carrots, raw
1
cup, strips
celery
1/3
large
zucchini
1
onion
1 Large onion, yellow, diced
2
peppers
adobo sauce
1/2
can (15 oz)
Tomato products, canned, diced
1
cup
chicken broth (10.5 ounce can)
3/4
cup, crushed
tortilla chips
1/2
package (6 oz)
monterey jack cheese - shredded
1/2
cup, crumbled, not packed
Cheese, blue, gorgonzola
4
3/4
peppers
Jalapeno pepper, sliced
1
1/4
pounds, raw
gruond turkey
Steps
Sequence
Step
1
Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, zucchini, onion, and garlic; season with cumin, salt, and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
When the vegetables are tender, stir in the tomato sauce and chicken stock. Add in chopped chipotle chile and adobo, stirring to incorporate. Simmer for about 15 minutes to thicken and combine the flavors.
Preheat broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet, layer about 8 tortilla chips in the bottom of the bowls and fill with the buffalo chili. Top with about 3 tablespoons pepper jack cheese and 1 tablespoon blue cheese, lastly adding jalapeño rings as desired. Broil for a couple of minutes to brown the cheese and crisp the chips.
