Dinner
Buffalo Chicken and Bean Chili
Lean ground chicken simmers with white beans and creamy refried pinto beans in a spicy broth, creating a thick chili that tastes rich and comforting. Each spoonful delivers tender bites of meat and vegetables wrapped in bold, warming heat.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 5
Nutrition per Serving
- Calories
- 307
- Protein
- 26g
- Carbs
- 31g
- Fat
- 11g
- Fiber
- 10g
- Sugar
- 2g
- Sodium
- 1363mg
Ingredients
- 1 lb lean ground chicken (or turkey)
- 1 medium onion (chopped)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 clove garlic (chopped)
- 1/2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tbsp ground paprika
- kosher salt and pepper, to taste
- 1 15 oz can small white beans, rinsed and drained
- 1 13.6 oz container fat free refried pinto beans
- 3/4 cup Swanson's reduced sodium chicken broth
- 1/2 cup water
- 6 tbsp Frank's hot sauce
- reduced fat shredded cheddar
- chopped scallions
- reduced fat sour cream
Instructions
- Heat a large deep nonstick skillet over medium-high heat.
- Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
- Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
- Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
- Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.