Buffalo Chicken Chili
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jess_blonde
Posts: 229 Member
in Recipes
A Rachael Ray with a few modifications. Soooo good! And only 300 calories per serving.
Buffalo Chicken Chili
Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
1 pound all-white meat ground chicken breast
1 large carrot, peeled and chopped
1 large onion, chopped
3 ribs celery, chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika - I subbed chili powder & regular paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used Frank's RedHot Buffalo Wing Sauce)
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 can red kidney beans (drained and rinsed well)
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the oil is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, kidney beans, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Original recipe: http://www.rachaelrayshow.com/food/recipes/buffalo-chicken-chili/
ETA: In the database as "Buffalo Chicken Chili"
Buffalo Chicken Chili
Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
1 pound all-white meat ground chicken breast
1 large carrot, peeled and chopped
1 large onion, chopped
3 ribs celery, chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika - I subbed chili powder & regular paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used Frank's RedHot Buffalo Wing Sauce)
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 can red kidney beans (drained and rinsed well)
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the oil is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, kidney beans, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Original recipe: http://www.rachaelrayshow.com/food/recipes/buffalo-chicken-chili/
ETA: In the database as "Buffalo Chicken Chili"
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Replies
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yummy0
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bump! sounds yummy!!! I love Rachael Ray0
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bump!0
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Bump! Oh how I miss Buffalo wings. Hoping this can be a substitute.
Tracy0 -
bump!0
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Thank you for sharing. This is definitely on my winter soup list.0
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Im planning to make that this week. I was going to make it this past week, but didnt get the chance to. I am using a different recipe though
. I am excited to try it!
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Bump! Oh how I miss Buffalo wings. Hoping this can be a substitute.
Tracy
I topped mine with a little bit of light ranch dip and shredded cheddar cheese. I'm betting (if you like blue cheese) it would also be awesome with blue cheese crumbles mixed in!0 -
bump0
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bump0
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Sounds good. How many servings does this recipe make roughly?
Cheers
Kat0 -
sounds great!0
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bump!0
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YUM!!!! i love RR0
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bump0
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im making this tomorrow for supper! hope it's as good as it sounds!0
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Sounds good. How many servings does this recipe make roughly?
Cheers
Kat
Six very generous servings (1.5-2 cups each at about 300 calories).0 -
that sounds supper yummy.0
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Sounds delicious, thanks for the recipe.0
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bump0
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