- 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
Split the Pot Recipe Contest Winner: Best Buffalo Chicken ChiliSubmitted by: BIZZY319
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