March 28, 2012

Kickin' Buffalo Chicken Chili

I love any kind of chili. My most recent love in life is the Buffalo Chicken Chili, which is derived from Ready Set Eat. It is not your average chili, it will knock your socks off when it comes to deliciousness and for the foodie who likes that spice/hot factor! This is the easiest recipe for the mom who doesn't have too much time to prepare a gourmet dinner or the apartment dweller who needs to put odds and ends together to create a meal. The best part about cooking this recipe is that you will have leftovers for the rest of the week (if you don't eat all of it...which I can't guarantee won't happen)! I did change around the canned goods, veggies and chicken to make the recipe healthier and also added some savory spices to make it pop. That is the beauty of chili you can switch it around, add a little of this...a little of that and it still tastes amazing! The only thing that you would have to do to make this recipe vegetarian would be to take out the chicken...and voila you have veggie chili. To be honest it tastes just as good without the meat.

  • PAM Cooking Spray
  • 1 pound of Nature's Place Boneless Skinless Chicken Tenders cut into bite size pieces
  • 1 cup sliced celery
  • 3/4 cup sliced carrots
  • 1 can (16 oz) Bush's Reduced Sodium Dark Red Kidney Beans, drained, rinsed
  • 1 can (16 oz) Bush's Reduced Sodium Garbanzos Chick Peas, drained, rinsed
  • 1 can (14.5 oz) Hunt's Diced No Salt Added Tomatos, undrained
  • 1 can (6 oz) Contadina Tomato Paste
  • 1 can (14.5 oz) Del Monte Zucchini
  • 2 Tablespoons of Tabasco Pepper Sauce
  • McCormick Chili Powder
  • McCormick Cajun Spice

Spray large saucepan with cooking spray; heat over medium-high heat. Add chicken, celery and carrots; cook 7 minutes or until chicken is no longer pink, stirring occasionally.

Cook until chicken is no longer pink.

Stir in beans, undrained tomatoes, tomato paste and pepper sauce; bring to a boil.

Bush's Reduced Sodium Dark Red Kidney Beans

Bush's Reduced Sodium Garbanzos Chick Peas

Hunt's Diced No Salt Added Undrained Tomatos

Del Monte Zucchini

Contadina Tomato Paste

Reduce heat to low; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Add more pepper sauce, if desired (
There is no such thing as too much pepper sauce). I also added the chili powder and cajun spice at this step.

Can you say yum?


  1. This is making my mouth water. Since I'm looking for new recipes for chicken I stopped in from a bloggy hop. Take care, Linda Following you....

    1. Thanks Linda! I checked out your blog, and I love that you blog with your sister as well :) Following you now.

  2. Yum is right! And healthy too! Sometimes I have to look at the Linky Parties with one eye closed cuz the treats look so tempting. But this one I can actually make. Yay!!!

    1. Thank you! I know what you mean by looking with one eye closed. I def. can't look at the food posts when I'm hungry :)

  3. tasty


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