Buffalo Chicken Chili

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  15 oz Beans, Cannellini, Canned, Drained
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  14.5 oz Canned Diced Tomatoes
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  14.5 oz Low Sodium Chicken Broth
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  5 oz Green Chiles, Canned, Diced
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  0.5 cup Buffalo wing sauce
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  2 Carrots(122g)
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon celery salt
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  1 tsp 1 teaspoon dried dill
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  0.5 tsp 1/2 teaspoon ground black pepper
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.5 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Thinly sliced green onions (for serving (optional))

Instructions

1. 1Cut the chicken breasts into bite-sized chunks, then chop the carrots into small dice.
2. 2Heat a large pot or Dutch oven over medium-high heat. Add the chicken chunks and cook 5–7 minutes, stirring occasionally, until the exterior is no longer pink (the chicken does not need to be fully cooked through).
3. 3Add the drained cannellini beans, canned diced tomatoes, chicken broth, canned green chiles, buffalo wing sauce, diced carrots, onion powder, and garlic powder to the pot. Stir well to combine, then bring to a simmer over medium heat.
4. 4Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the carrots are tender.
5. 5Use an immersion blender to partially blend the chili directly in the pot, leaving some beans and tomatoes intact for texture. Add the cream cheese and stir constantly over medium heat for 3–5 minutes until the cream cheese is fully melted and incorporated.
6. 6In a small bowl, whisk together the Greek yogurt with 3–4 spoonfuls of hot chili liquid to temper it, then stir the mixture back into the pot. Stir gently for 1–2 minutes until combined, being careful not to boil (to prevent curdling).
7. 7Taste and adjust seasoning with additional buffalo wing sauce or salt as needed.
8. 8Divide the chili evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.