Buffalo Chicken Chili

If you want to add more gluten free and dairy free recipes to your recipe box, Buffalo Chicken Chili might be a recipe you should try. For $2.11 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 10. This main course has 290 calories, 27g of protein, and 7g of fat per serving. 113 people have made this recipe and would make it again. Head to the store and pick up skinless boneless chicken breasts, canned tomato sauce, canned tomatoes, and a few other things to make it today. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by Emily Bites. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. Similar recipes include Buffalo Chicken Chili, Buffalo Chicken Chili, and Buffalo Chicken Chili.

Servings: 10

 

Ingredients:

1 (15 oz) can black beans, drained and rinsed

2 (15 oz) cans tomato sauce

1 (15 oz) can diced tomatoes

2 large carrots

3 large celery stalks

5 T chili powder

1 (15 oz) can chili beans in sauce (I used Bush's brand which comes in mild, medium or hot. I chose medium. Do NOT drain)

1 T extra virgin olive oil

½ c Frank's Red Hot

5 cloves garlic

2 T ground cumin

1 T paprika

1 red bell pepper, seeded

Salt & black pepper to taste

2 lb boneless, skinless chicken breasts

Equipment:

food processor

pot

Cooking instruction summary:

Place the chicken breasts in a food processor and run to grind chicken. Heat oil in a large pot to medium-high and add ground chicken breast. Break up chicken with a spoon while cooking. Cook until no longer pink (about 10 minutes).While chicken is cooking, rinse out food processor and add carrots, celery, bell pepper and garlic. Process vegetables until finely minced. When the chicken is done cooking, add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine. Reduce the heat and simmer uncovered for one hour.

 

Step by step:


1. Place the chicken breasts in a food processor and run to grind chicken.

2. Heat oil in a large pot to medium-high and add ground chicken breast. Break up chicken with a spoon while cooking. Cook until no longer pink (about 10 minutes).While chicken is cooking, rinse out food processor and add carrots, celery, bell pepper and garlic. Process vegetables until finely minced. When the chicken is done cooking, add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.

3. Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine. Reduce the heat and simmer uncovered for one hour.


Nutrition Information:

Quickview
290k Calories
27g Protein
6g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
290k
15%

Fat
6g
11%

  Saturated Fat
1g
10%

Carbohydrates
30g
10%

  Sugar
11g
13%

Cholesterol
63mg
21%

Sodium
1689mg
73%

Get Enough Of These
Protein
27g
54%

Vitamin A
5097IU
102%

Vitamin B3
13mg
65%

Vitamin B6
1mg
55%

Selenium
34µg
49%

Vitamin C
35mg
43%

Fiber
9g
40%

Potassium
1241mg
35%

Phosphorus
336mg
34%

Vitamin E
4mg
33%

Iron
4mg
27%

Manganese
0.47mg
24%

Copper
0.42mg
21%

Vitamin B2
0.35mg
21%

Magnesium
82mg
21%

Vitamin B5
1mg
20%

Vitamin B1
0.27mg
18%

Folate
64µg
16%

Vitamin K
15µg
15%

Zinc
1mg
11%

Calcium
90mg
9%

Vitamin B12
0.24µg
4%

covered percent of daily need
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Related Videos:

Buffalo Chicken Chili Recipe - A Healthy Super Bowl Recipe

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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