A light chili recipe with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game searching or week of the week!
Buffalo Chicken & Bean Chili Recipe
More chili recipes you may like are Jalapeno Popper Chicken Chili, Turkey Chili Taco Soup and No Bean Turkey and Sweet Potato Chili.
And the best part is that it doesn't have to simmer all day. This is done in about 40-45 minutes, and most of that time is unattended. To thicken the chilli and give you the texture with which it has been simmering for hours, I added refried pinto beans to the mix that always acts as a charm!
I like to serve mine with a handful of chips like Beanitos, which are made from white beans, but any baked chip is large, and of course some carrot bars and celery on the side. Hope you enjoy it!
Buffalo Chicken and Bean Chili
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour
This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game searching or week of the week!
- 1 kg of lean chicken or turkey
- 1 medium onion, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves of garlic, chopped
- 1/2 tablespoon chili powder
- 1/2 tablespoon painted cumin
- 1/2 tablespoon ground paprika
- kosher salt and pepper to taste
- 1 15 oz small white beans can be rinsed and drained
- 1 13.6 oz container of fat-free refried pinto beans
- 3/4 cups Swanson's reduced sodium chicken broth
- 1/2 cup water
- 6 tablespoons Frank's hot sauce
- cracked cheddar with reduced fat
- chopped smells
- reduced fat cream
Heat a large deep nonstick skillet over medium-high heat.
Brown the ground chicken in the frying pan and cook, dividing the meat into small pieces while cooking, approx. 8 to 10 minutes, or until cooked through.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables are softened, approx. 5 to 6 minutes.
Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low for about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thick, 25 to 30 minutes, stirring occasionally, until the flavors are mixed.
Serving: 1 cup generated, calories: 307 kcal, carbohydrates: 31 g, protein: 26 g, fat: 11 g, saturated fat: 2.5 g, cholesterol: 68 mg, sodium: 1363 mg, fiber: 9.5 g , sugar: 1.5 g
Blue Smart Points: 3
Green smart points: 8
Purple Smart Points: 3
Points +: 8
Keywords: bean chili, buffalo chicken and bean chili, chicken chili, chili recipe, light chili recipe
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