I see the word “buffalo” used in recipes all the time on Pinterest. It intrigued me. “Buffalo” doesn’t really give much away. It makes me think of cowboys and spicy beans heated in a can over a campfire (Possibly watched too much Blazing Saddles as a child) but gives no hint to flavour.
But after I did a bit of digging, I realised that my initial reaction was right. Buffalo is just spicy and warming and exactly the kind of thing for cowboys to eat over a campfire. With that in mind, and still intruiged by the idea of buffalo flavouring, I decided to make this.
This is a buffalo chicken chilli, and it’s full of my favourite things – red onion, garlic, kidney beans, butternut squash, paprika and lovely, lovely shredded chicken. You can adjust the spice to make it as hot as you like (I’m a wimp so tend to have less chilli and more paprika) and eat it smug in the knowledge that it’s pretty flipping good for you. Aka, my kind of recipe.
- 1 large red onion, sliced
- 1 red chilli
- 2 cloves of garlic, crushed and chopped
- 1 medium butternut squash, peeled and diced
- 2 large carrots, chopped roughly
- 3 large vine tomatoes
- 1 teaspoon of cumin
- Two teaspoons of paprika
- 1 can of tomatoes
- 1 can of kidney beans
- 1 can of black beans
- 500g passata
- 2 large chicken breasts, or 3 normal sized ones
- Brown rice, sliced spring onions, coriander and sour cream (to serve)
- In a large and deep pan, fry the onion 'til soft. Add the chilli and the garlic, stir fry for a few minutes more and then lower the heat
- Add the squash and the carrots to the pan, and cook for three minutes. Then add the tomatoes. Add the spices and stir to coat the vegetables
- Add the can of tomatoes, the drained cans of beans and the pasata. Nestle the chicken breasts in the top, adding water until they are covered. Put the heat back up to high
- Bring to the boil, then lower the heat and let simmer for 40 minutes. Check every now and then that the chicken is still covered
- After 40 minutes, remove the chicken and use two forks to shred it. Put back in the pan, stir to distribute the chicken evenly, and turn the heat up to high. Boil vigorously for 5 minutes, then serve with brown rice, sliced spring onion, coriander and a good dollop of sour cream/Greek yogurt