Description
An easy chili recipe with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!
Yield: 5servings | Serving Size: 1generous cup
Ingredients
1lblean ground chicken, or turkey
1medium onion, chopped
1/2cupchopped carrots
1/2cupchopped celery
3clovesgarlic, chopped
1/2tablespoonchili powder
1/2tablespoonground cumin
1/2tablespoonground paprika
kosher salt and pepper to taste
115 oz can small white beans, rinsed and drained
113.6 oz container fat free refried pinto beans
3/4cupsSwanson’s reduced sodium chicken broth
1/2cupwater
6tablespoonsFrank’s hot sauce
Optional toppings:
reduced fat shredded cheddar
chopped scallions
reduced fat sour cream
Instructions
Heat a large deep nonstick skillet over medium-high heat.
- Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
- Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
- Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
- Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Last Step:
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Nutrition
Serving: 1generous cup, Calories: 307kcal, Carbohydrates: 31g, Protein: 26g, Fat: 11g, Saturated Fat: 2.5g, Cholesterol: 68mg, Sodium: 1363mg, Fiber: 9.5g, Sugar: 1.5g
