There’s a chill in the air, the leaves are falling and football is in full swing (Go Bills). You know what that means? It’s chili season! I’ve been searching for a perfect chili recipe and this one spoke to me right away. I can never seem to find breast-only ground chicken at the supermarket, so I almost never use it. When I saw this Buffalo Chicken Chili recipe created its own by tossing some chicken breasts in the food processor I couldn’t believe how simple and genius that was. How did that never occur to me before? It worked perfectly and I loved knowing exactly what was in my ground chicken. Thank you to Biz at My Bizzy Kitchen for introducing me to this easy trick!
Since I’m a Buffalo girl, I’m sure none of you are surprised to see I chose a chili recipe that uses Frank’s Red Hot. I’m so glad I did. The chili doesn’t have an overt “Buffalo Chicken” taste, but I could definitely pick out the Frank’s flavor. I brought some chili to my parents and they both loved it. My mom loved that it was plenty “zippy” but not over-the-top spicy. My dad liked that it’s thick and chunky. We don’t do watery chili in this family.
This was a hearty, filling, comforting, spicy, warm bowl of deliciousness. It’s quick to throw together and perfect for those cold days when you just want something that warms you from the inside out. It might be your new favorite chili recipe. Cook it to find out!
Yield: 10 (rounded 1 cup) servings
MyWW SmartPoints per (rounded 1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
263 calories, 4 g fat, 1 g saturated fat, 28 carbs, 7 g sugars, 29 protein, 9 fiber (from myfitnesspal.com)
Source: My Bizzy Kitchen