Buffalo Chicken and Bean Chili
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 8 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
chicken breast
14.12 oz
canned black beans
14.12 oz
canned kidney beans
28.24 oz
diced tomatoes
16.90 fl oz
chicken broth
4.06 fl oz
buffalo sauce
5.30 oz
onion
3 cloves
garlic
2 tsp
chili powder
1 tsp
cumin
1 tsp
paprika
1 tsp
salt
0.5 tsp
pepper
2 tbsp
olive oil
Directions
Step 1
Heat olive oil in a large pot or Dutch oven over medium heat.
Step 2
Add diced onion and minced garlic to the pot and sauté until softened.
Step 3
Add chicken breast to the pot and cook until browned on all sides.
Step 4
Remove chicken from the pot and shred using two forks.
Step 5
Return shredded chicken to the pot and add canned black beans, canned kidney beans, diced tomatoes, chicken broth, buffalo sauce, chili powder, cumin, paprika, salt, and pepper.
Step 6
Bring the chili to a boil, then reduce heat and simmer for 20 minutes.
Step 7
Serve the buffalo chicken and bean chili hot with your choice of toppings.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 44.1 mg | 8.82% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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