Recipe: Skinny Buffalo Chicken Chili

Recipe adapted from Skinny Mom

I have tried so many different chili recipes and haven’t been 100% sold on a single one I’ve tried.  I saw this recipe on Pinterest and decided to give it a whirl and it wins the favorite.

Ingredients:

• 1 pound ground chicken breast
• 1 medium white onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped (didn’t use this)
• 1 cup cauliflower florets (didn’t use this)
• 2 garlic cloves, minced
• 2 cups sodium free chicken broth
• 1 14.5 ounce can no salt added diced tomatoes (undrained)
• 1 15 ounce can cannellini beans drained & rinsed (I used black beans instead)
• 1/2 cup Frank’s Red Hot Sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground oregano
• 1/4 tsp cayene pepper
• salt and pepper

Directions:

1. Brown the chicken in a skillet over medium-high heat.
2. Toss the browned chicken and all other ingredients in the crock pot.
3. Stir all ingredients up well and cook on low 8-10 hours or high 6 hours.  You could also use in a dutch oven and simmer for 2 hours.
4. I served with reduced fat bleu cheese crumbles and avocado.
   This recipe is hands down one of my favorites.  If you try it, let me know what you think!