Buffalo Chicken Chili

Ingredients:


1½ pounds raw boneless skinless chicken breasts, halved
¼ teaspoon salt
¼ teaspoon pepper
2 cups low-sodium, fat-free chicken broth
2 15-ounce cans white kidney beans, drained and rinsed
3 cups celery, chopped
2 cups carrots, peeled and chopped
2 cups onion, chopped
1 teaspoon garlic, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup plus 2½ teaspoons Frank’s RedHot Original Cayenne Pepper sauce
½ cup plus 2 tablespoons crumbled blue cheese



Directions:


Season the chicken with salt and pepper and place in a crock pot to slow cook. Add all remaining ingredients except hot sauce and blue cheese. Gently stir. Cover and cook on high for 3-5 hours or on low for 7-8 hours, until chicken is fully cooked. Remove chicken and place in a large bowl. Shred with two forks (one to hold the chicken in place and the other to scrape across and shred it). Add 1/3 cup hot sauce to the chicken, and toss to coat. Stir sauce-covered chicken into the chili in the crock pot. Top each serving with ¼ teaspoon of hot sauce and one tablespoon of blue cheese crumbles.



Nutrition Information:


Serving size: 1/10th of recipe (1 heaping cup)
Calories: 207
Fat: 3.5g
Protein: 23g
Carbohydrates: 20g
Fiber: 6g