Preheat broiler to high.
Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.
Add the ground chicken and brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 4|
|Calories from Fat: 585 (55%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 258.3mg||79 %|
|Sodium 2880.5mg||99 %|
|Potassium 2508.7mg||66 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 49.7g|
|Protein 67g||96 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1064
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