Buffalo Chicken Chili

I am loving this sweater weather. With the seasons changing you know what that means…. CHILI. I have never made a chili that has chicken instead of beef, so this was definitely something new. While I was making this recipe I could not keep my spoon out of the pot. I know I say things are the “best ever” pretty much all the time but i’m so serious when it comes to this chili. Not only is it great for game days, family dinners, a quick meal but it also reheats well. I am kind of addicted to Frank’s hot sauce now so that could be problem.

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Ingredients   — Makes about 5 1/2 cups, I would double this for a big family.

  • 1 lb lean ground chicken (or turkey)— Pre cooked and shredded chicken works great and saves time
  • 1 medium onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 cloves garlic, chopped
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground paprika
  • kosher salt and pepper to taste
  • 1 (15 oz) can small white beans, rinsed and drained
  • 1 (13.6 oz) container refried pinto beans (Pacific)
  • 3/4 cups Swanson’s reduced sodium chicken broth
  • 1/2 cup water
  • 6 tablespoons Frank’s hot sauce– To taste


Preheat skillet on medium/high heat to brown the chicken. Break up the ground chicken into little bits (like taco meat)

SET ASIDE Chicken ** Big step

Saute onions, garlic, carrots, celery, paprika, cumin, chili powder and salt and pepper until veggies are soft (5-6 min)

Add chicken broth, white beans, refried beans an water to veggie mix and bring to a simmer and cover for 10 min

Stir in the cooked chicken and hot sauce cover and cook until thickened about 15-20 min on medium low heat

Serve with cheese and sour cream!

Nutrition according to Skinnytaste recipe

Serving size- A generous cup

Cal-307, P- 26g, C-31g, F-11g


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