Buffalo Chicken Chili
Rated 5 stars by 1 users
1 1/2 pounds lean ground chicken
1 1/2 yellow onions, diced
3 stalks celery, diced
1 green bell pepper, diced
3 1/2 tablespoons Buffalo Blend
1 (15.5 ounce) can no salt added tomato sauce
1 (14.5 ounce) can petite diced tomatoes
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can pinto beans, drained and rinsed
2 tablespoons minced garlic
2 tablespoons Roasted Garlic Grapeseed Oil
2 cups low sodium chicken broth
1/4 cup sour cream
2 tablespoons mayonaise
1 tablespoon apple cider vinegar
1 tablespoon Chipotle Ranch Blend
1/2 cup shredded cheddar cheese
2 cups corn tortilla chips, crushed
Add ground chicken, onion, celery, bell pepper, and Buffalo Blend to a freezer bag labeled "A" and seal. Squeeze bag to combine ingredients. Freeze.
Add tomato sauce, diced tomatoes, beans, and garlic to a freezer bag labeled "B" and seal. Squeeze bag to combine ingredients. Freeze.
Thaw freexer bag contents comepletey before following recipe.
Divide chili among bowls. Drizzle with Chipotle Ranch sauce, and top with cheddar cheese and crushed tortillas.
Calories 500, Fat 31 grams, Saturated Fat 8.5 grams, Carbs 42 grams, Fiber 12 grams, Sugar 11 grams, Protein 33 grams, Cholesterol 120 milligrams, Sodium 1110 milligrams
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