Buffalo Chicken Chili_adapted from Rachael Ray

Buffalo Chicken Chili

2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken broth, or vegetable broth (fat-free, low sodium)
1/4-1/2 cup Frank’s® Buffalo Wing Sauce
1-16 oz. can Cannellini beans, drain and rinse
1-28 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.