Buffalo Chicken and Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ground chicken

  Raw

  16 oz or 454g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  ½ cup chopped or 51g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  ½ tbsp or 4g

• Cumin

  Spices, cumin seed

  ½ tbsp, whole or 3g

• Paprika

  Spices

  ½ tbsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White beans

  Mature seeds, canned

  1 ¾ cup or 459g

• Refried beans

  Canned, fat-free

  1 ¾ cup or 404g

• Water

  Plain, clean water

  ½ cup or 118g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Pepper or hot sauce

  Ready-to-serve

  6 tbsp or 86g

Directions

1. Heat oil in a large deep nonstick skillet over medium-high heat. Brown the ground chicken, breaking it into small pieces as it cooks, about 8 to 10 minutes, or until cooked through. Set aside.
2. Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, salt, and pepper; cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water, and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
3. Stir in the hot sauce and add the chicken; cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
4. Enjoy!

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