Split the Pot Recipe Contest Winner: Best Buffalo Chicken Chili
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 284.4
- Total Fat: 6.3 g
- Cholesterol: 52.0 mg
- Sodium: 937.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 10.4 g
- Protein: 29.0 g
IntroductionHands-down the best buffalo chicken chili you will ever have. The secret? Grinding your own chicken! Don't be scared! Hands-down the best buffalo chicken chili you will ever have. The secret? Grinding your own chicken! Don't be scared!
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves garlic
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank's RedHot Sauce
2 (15 oz) cans no salt added tomato sauce
1 (15 oz) can no salt added diced tomatoes
1 (15 oz) can no salt added black beans, drained
1 (15 oz) can chili beans in sauce (do not drain)
salt and pepper to taste
If you don't have a food processor, simply chop up the chicken and veggies. I mention to salt at the end, because Frank's hot sauce has enough sodium for me.
Editor's note: To further reduce salt in this recipe, we recommend no salt added beans and tomatoes.
Add to ground chicken. Add remaining ingredients except salt and pepper and cook for 2 hours. Taste and see if it needs salt and pepper.
Serve with cilantro, sour cream, cheddar cheese or tortilla chips on the side.
Serving Size: 10 - 1 cup servings
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Member Ratings For This Recipe
My new favorite chili recipe!!!! I cooked it on low for 8 hours today while at work and cut my chicken into small chunks instead of making it ground and it turned out perfect! I'm in love. Nice and spicy. Was great with saltines. Looking forward to making more. - 12/16/13
I have this recipe on my tracker for Saturday and it really looks delicious. However the salt content is far too high for me. Here is what I am changing out for Frank's Hot Sauce... (I have to say that one is my favorite too!) I am using Chipotle Powder. It is smoky and just spicy enough. - 12/5/13