Succulent Buffalo Chicken Chili

Ingredients

  • 1 1/2 pound raw chicken breasts, halved; bones and skin removed
  • two 15.5-ounces cans cannellini, rinsed and drained white kidney beans
  • 2 cups reduced-sodium and fat-free chicken broth
  • 2 cups peeled and chopped carrots
  • 3 cups chopped celery
  • 2 cups chopped onion
  • 1 teaspoon chopped garlic
  • 1/3 cup plus 2 1/2 teaspoon Frank’s RedHot Original Cayenne Pepper sauce
  • 1/2 cup plus 2 tablespoon crumbled blue cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • additional salt and black pepper to season (optional)

Directions

1 . Place chicken in a slow cooker after being seasoned with salt and pepper. Apart from blue cheese and hot sauce, add and stir softly all remaining ingredients.
2 . Cook covered on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is well cooked.
3 . Transfer chicken in a large bowl. Shred with two forks, the first one to hold the chicken, and the other to tear and shred it. Pour to chicken 1/3 cup hot sauce and toss to coat. In the slow cooker, stir saucy chicken into the chili .
4 . Garnish each serving with 1 tablespoon blue cheese crumbles and 1/4 teaspoon hot sauce and enjoy!

Nutritional information

Servings: 10 | Size: 1/10th of recipe, 1 heaping cup

  • 207 calories
  • 3.5g fat
  • 772mg sodium
  • 20g carbs
  • 6g fiber
  • 4g sugars
  • 23g protein

PointsPlus 5 | SmartPoints: 5

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