Buffalo Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
5 clove Garlic 1 medium (2-1/2" dia) Onions, raw 3 medium Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 3.5 cup Diced Tomatoes In tomato Juice Great Value 1.75 cup Pinto Beans Great Value 1.75 cup Dark Red Kidney Beans Great Value 30 tsp Frank's Red Hot Original 1 tbsp Paprika 1 tbsp Chili powder 1 tsp Salt 1 tbsp Ground Cumin 20 tbsp Frigo Crumbled Blue Cheese (by TMAFX9) 36 ounces Chicken Breast (cooked), no skin, roasted
We cooked in an instapot. For 30 mins on high. Can be done in a slow cooker. I would recommend cooking onion, garlic, celery, and carrot first for a better texture and flavor.
After cooking directions:
Shred chicken with fork.
Stir in blue cheese, and let sit for a minute or two to get soft, and melted.
Top with Green Onion and Cilantro
Serving Size: 1.5 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DANABLACKRN.
After cooking directions:
Shred chicken with fork.
Stir in blue cheese, and let sit for a minute or two to get soft, and melted.
Top with Green Onion and Cilantro
Serving Size: 1.5 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DANABLACKRN.
Nutritional Info Amount Per Serving
- Calories: 366.1
- Total Fat: 8.8 g
- Cholesterol: 91.5 mg
- Sodium: 1,526.7 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 7.9 g
- Protein: 40.6 g
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