Sunday, November 21, 2010

Buffalo Chicken Chili

Buffalo Chicken Chili
Makes 4 servings

1 pound boneless, skinless chicken breasts
2 stalks celery, diced
½ large red pepper, diced
2 tsp minced garlic
2 ½ tbsp of chili powder
1 tbsp ground cumin
½ tbsp paprika
¼ cup Frank’s Hot Sauce
1 (15 oz) can tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste
4 tbsp fat-free sour cream
Jalapeno, sliced thinly

Add all ingredients to slow cooker and cook on high for 3 hours. Shred chicken with two forks. Divide into four servings and serve with fat-free sour cream and jalapeno slices.

Nutritional Information (including sour cream): 417 calories, 55 carbs, 3 fat grams and 40 protein grams.

Review: It DID NOT disappoint – OMG. So good. Spicy but cool, flavorful, filling and I really felt like I was eating something really bad for me – but it’s not! I used all of Biz’s stuff – just cut it in half and decided to use the slow cooker...and was lazy and didn't puree the celery, garlic and red pepper!



Anonymous said...

Glad my chili made your list! :D

fittingbackin said...

um yes!! It's AMAZING! It is our absolute favorite - it just tastes so sinful (but isn't!) and satisfies my cravings for wings!

Kelly Pearce said...

My favorite Chili too! Making it tonight!

fittingbackin said...

Now I want to make it tonight too.... I may even have everything on hand! :)

Rebecca Hernandez said...

I have a bunch of ground beef in my fridge that I need to use up. How do you think this would taste with ground beef instead of chicken?