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 refried pinto beans (Pacific)
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

Directions:

Heat a large deep nonstick skillet over medium-high heat. 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.

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. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend. Makes 5 1/2 cups.

Servings: 5 • Size: generous cup • Points +: 8 pts • Smart Points: 8
Calories: 307 • Fat: 11 g • Carb: 31 g • Fiber: 9.5 g • Protein: 26 g • Sugar: 1.5 g
Sodium: 1363 mg • Cholest: 68 mg

8 SmartPoints

mercredi 3 février 2016

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Buffalo Chicken and Bean Chili

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