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

  2 cloves, minced or 6g

• Chili powder

  Spices

  ½ tbsp or 4g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• 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

  2 cup or 524g

• Refried beans

  Canned, fat-free

  2 cup or 462g

• Water

  Plain, clean water

  ½ cup or 118g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

Directions

1. Heat the olive oil in a large deep nonstick skillet over medium-high heat.
2. Add the ground chicken and cook, breaking it into small pieces, until browned and cooked through, 8–10 minutes. Transfer to a bowl and set aside.
3. Add the chopped onion, carrot, and celery to the skillet and cook, stirring occasionally, until softened, 5–6 minutes.
4. Stir in the minced garlic, chili powder, cumin, paprika, and salt and pepper to taste. Cook until fragrant, about 30 seconds.
5. Stir in the white beans, refried beans, water, and chicken broth. Bring to a boil, then reduce to medium-low, cover, and simmer for 10 minutes.
6. Stir in the hot sauce and return the cooked chicken to the skillet. Cover and simmer, stirring occasionally, until thickened and flavors meld, 25–30 minutes.
7. Adjust to taste and serve hot.