Buffalo Chicken Chili Recipe
Ingredients
- 12 oz boneless - skinless chicken breasts, chopped into bite sized pieces
- 1 tbsp olive oil
- 1 onion - diced
- 3 stalks celery - diced
- ½ cup carrots - diced
- 4 cloves garlic - minced
- 1 tsp cumin
- 2 cups fat free chicken broth
- 28 oz diced tomatoes - 1 can
- 15 oz cannellini beans - 1 can, drained and rinsed
- ¼ cup reduced fat crumbled blue cheese
- 1 tsp paprika
- 1 tsp oregano
- ½ cup Frank’s Red Hot sauce - or to taste
- salt and pepper
Instructions
- Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
- Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
- In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the broth and deglaze the pan.
- Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.
Nutrition
Serving: 1.75 cupsCalories: 290 kcal (15%)Carbohydrates: 29 g (10%)Protein: 30 g (60%)Fat: 6 g (9%)Fiber: 12 g (50%)