Buffalo Chicken Chili_adapted from Rachael Ray
- Number of Servings: 6
Ingredients
Buffalo Chicken Chili2 pounds all-white meat ground chicken breast1 large carrot, peeled and finely chopped1 large onion, chopped3 ribs celery, finely chopped5 large cloves garlic, chopped1 Tbsp smoked paprika 1 bay leafSalt and freshly ground black pepper2 cups chicken broth, or vegetable broth (fat-free, low sodium)1/4-1/2 cup Frank’s® Buffalo Wing Sauce1-16 oz. can Cannellini beans, drain and rinse1-28 oz. can crushed tomatoes
Coat a large, soup pot with cooking spray and brown ground chicken over medium-high heat. Using the back of a wooden spoon to break it up in to small pieces, about 6-8 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the broth and scrape up any brown bits on the bottom of the pot. Add the hot sauce, beans and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Optional topping: blue cheese crumbles or blue cheese salad dressing, not included in Nutritional Numbers.
Serves: 6 -Adapted from Rachael Ray
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user IAMDESIGNERKT.
Optional topping: blue cheese crumbles or blue cheese salad dressing, not included in Nutritional Numbers.
Serves: 6 -Adapted from Rachael Ray
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user IAMDESIGNERKT.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 3.9 g
- Cholesterol: 105.8 mg
- Sodium: 2,593.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 9.6 g
- Protein: 41.1 g
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