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!


5 comments: 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?