Buffalo Chicken and Bean Chili

Ingredients
- 1 lb lean ground chicken (or turkey)
- 1 medium onion (chopped)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic (chopped)
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground paprika
- kosher salt and pepper to taste
- 1 15 oz can small white beans, rinsed and drained
- 1 13.6 oz container fat free refried pinto beans
- 3/4 cups Swanson's reduced sodium chicken broth
- 1/2 cup water
- 6 tablespoons Frank's hot sauce
Optional toppings:
- reduced fat shredded cheddar
- chopped scallions
- reduced fat sour cream
Instructions
- 1
Heat a large deep nonstick skillet over medium-high heat.
- 2
Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
8 min - 3
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
5 min - 4
Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
10 min - 5
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
25 min
Nutrition
Per serving (based on 5 servings)




