BUFFALO CHICKEN CHILI Recipe

BUFFALO CHICKEN CHILI picture

Summary

Servings6Cuisine
CourseMain Ingredient

Ingredients

 Vegetable oil3 Tablespoon
 Celery stalks2 , diced
 Onion1 Medium, diced
 Green bell pepper1 , seeded, diced
 Garlic clove2 Large, minced
 Ground chicken/Turkey1 Pound
 Chili powder2 Tablespoon
 Ground cumin2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Fire roasted diced tomatoes28 Ounce (1 Can)
 Water1⁄2 Cup (8 tbs)
 Hot sauce1⁄4 Cup (4 tbs) (Tabasco Brand Buffalo Style)
 Canned pinto beans15 1⁄2 Ounce, drained, rinsed (1 Can)
 Crumbled blue cheese3 Tablespoon

Nutrition Facts

Serving size

Calories 345 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 70.3 mg

Sodium 1694.2 mg70.6%

Total Carbohydrates 28 g9.2%

Dietary Fiber 7.6 g30.4%

Sugars 7.8 g

Protein 20 g40.6%

Vitamin A 48.1% Vitamin C 81.6%

Calcium 15.3% Iron 18.8%

*Based on a 2000 Calorie diet

Directions

Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.

Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.

Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.

To serve, top each serving with some crumbled blue cheese.
Quantcast