Buffalo Chicken and Bean Chili
Ingredients
The chili
-
1
lb
lean ground chicken or turkey
-
1
medium
onion, chopped
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
3
cloves
garlic, chopped
-
½
tablespoon
chili powder
-
½
tablespoon
ground cumin
-
½
tablespoon
ground paprika
-
to taste
kosher salt and pepper
-
1
15 oz can
small white beans, rinsed and drained
-
1
13.6 oz container
fat free refried pinto beans
-
¾
cup
reduced sodium chicken broth
-
½
cup
water
-
6
tablespoons
Frank's hot sauce
Optional toppings
-
to taste
reduced fat shredded cheddar
-
to taste
chopped scallions
-
to taste
reduced fat sour cream
Instructions
- Heat a large deep nonstick skillet over medium-high heat.
- Brown the ground chicken, breaking it into small pieces, for about 8 to 10 minutes until cooked through, then set aside.
- Add onion, carrot, celery, garlic, chili powder, cumin, paprika, salt, and pepper to the skillet and cook until vegetables soften, about 5 to 6 minutes.
- Stir in white beans, refried beans, water, and chicken broth; bring to a boil and simmer covered on medium-low for about 10 minutes.
- Add hot sauce and chicken to the skillet, cover, and simmer until thickened, stirring occasionally for 25 to 30 minutes.
Nutrition Facts (estimated)
Servings
5
Calories
307
Total fat
11g
Total carbohydrates
31g
Total protein
26g
Sodium
1363mg
Cholesterol
68mg
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