Buffalo Chicken Chili Recipe
Rich, spicy, and easy to make, this Buffalo Chicken Chili recipe blends the comfort of chili with bold Buffalo flavors in a dish that’s ideal for weeknights or weekend meals.
Servings: 6
Calories: 233kcal
Equipment
Ingredients
- PAM® Original No-Stick Cooking Spray
- 1 1/4 lbs boneless skinless chicken thighs cut into bite size pieces
- 1 1/2 cups celery sliced
- 1 (15) oz can Rosarita® Premium Whole Black Beans drained and rinsed
- 1 (14.5) ounce can Hunt’s® Fire Roasted Diced Tomatoes with Garlic undrained
- 1 (8) oz can Hunt’s® Tomato Sauce
- 2 tablespoons red pepper sauce
- 1/3 cup crumbled blue cheese
Instructions
- Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5–7 minutes or until chicken is no longer pink, stirring occasionally.
- Stir in beans, undrained tomatoes, tomato sauce, and pepper sauce; bring to a boil. Reduce heat and cook for 10–15 minutes or until chicken is tender and flavors are blended.
- Top each serving with blue cheese. Add more pepper sauce if desired. Enjoy!
Notes
STORE this Healthy Buffalo Chicken Chili in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container. For longer storage, FREEZE individual portions in freezer-safe containers or bags for up to 2 months. Thaw in the fridge overnight or microwave from frozen using a defrost setting.
To REHEAT, warm on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between. Add a splash of water or broth if it thickens too much.
Nutrition
Calories: 233kcal | Carbohydrates: 18g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 869mg | Potassium: 653mg | Fiber: 6g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 3mg
