Buffalo Chicken and Bean Chili
This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!
Foto: SkinnytasteIngredients
- 1 lb lean ground chicken (or turkey)
- 1 medium onion (chopped)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic (chopped)
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon 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 cups Swanson's reduced sodium chicken broth
- 1/2 cup water
- 6 tablespoons Frank's hot sauce
- reduced fat shredded cheddar
- chopped scallions
- reduced fat sour cream
Steps
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.
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