Buffalo Chicken Chili with Blue Cheese Corn Mug Toppers
Transform your next cozy dinner with this bold and flavorful Buffalo Chicken Chili with Blue Cheese Corn Mug Toppers! This hearty dish takes classic chili to new heights by combining tender ground chicken, a medley of veggies, and beans simmered in a tangy buffalo wing sauce-infused broth. What sets this recipe apart are the innovative blue cheese corn mug toppers—individual cornbreads with a savory hint of blue cheese, cooked right in your microwave for a quick and playful twist. Perfect for game day gatherings or weeknight comfort meals, this chili offers the ideal balance of spice, creaminess, and wholesome texture in every bite. Serve with a sprinkle of extra blue cheese or diced scallions for the ultimate finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 celery ribs, diced
- 1 carrot, peeled and grated
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 0.33 cup buffalo wing sauce
- 1 cup kidney beans, rinsed and drained
- 1 cup cannellini beans, rinsed and drained
- 1 cup sweet corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup cornmeal
- 0.25 cup all-purpose flour
- 0.5 teaspoon baking powder
- 1 teaspoon sugar
- 0.5 cup milk
- 0.25 cup blue cheese crumbles
- 2 tablespoons unsalted butter, melted
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground chicken and cook until browned, breaking up the meat with a wooden spoon, about 5-7 minutes.
Add the diced onion, minced garlic, diced celery, and grated carrot. Cook for 5-6 minutes or until the vegetables are softened.
Stir in the diced tomatoes (with their juices), chicken broth, buffalo wing sauce, kidney beans, cannellini beans, corn, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
While the chili is simmering, prepare the blue cheese corn mug toppers: In a medium mixing bowl, combine cornmeal, flour, baking powder, and sugar.
Stir in milk, melted butter, and crumbled blue cheese until a thick batter forms.
Lightly grease 6 microwave-safe mugs, dividing the batter evenly among them. Microwave each mug individually on high for 1-1.5 minutes, or until the cornbread is puffed and cooked through.
When the chili is ready, ladle into bowls and top with freshly microwaved blue cheese corn mug toppers for a fun, interactive serving option.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
