A delicious healthy buffalo chicken chili that is packed with flavor, easy to make and a great make ahead freezer meal.
Buffalo wing sauce is an ingredient that I love to cook with, especially when cooking low fat dishes (like Trim Healthy Mama E meals). Why? Because wing sauce adds tons of flavor to a dish without adding a lot of extra fat or calories.
I like wing sauce on wings of course but there are so many more options. A favorite of mine is to cover shredded chicken in this yummy sauce. Then I use the chicken in quesadillas, wraps, on top of salads and even stuffed into a baked sweet potato (don’t knock it until you try it – the sweet and spicy is amazing).
So since eating buffalo chicken is kind of a way of life, of course adding it to a big bowl of chili seemed like a good next step. This healthy buffalo chicken chili is packed with veggies, white beans, ground chili and spicy wing sauce!
(The recipe isn’t overly spicy to me but I LOVE spicy – so you can adjust the amount of sauce down if you are worried about the heat level).
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Healthy Buffalo Chicken Chili – THM E
You could use this wing sauce chili on most low fat diets or healthy lifestyles that you follow. We eat by the Trim Healthy Mama plan in my house so if you are a fellow THM (welcome!), this is a THM E meal.
Since school just started back for my daughter, busy nights are something that comes with this time of year. And if I don’t plan appropriately, I’ll end up in the Wendy’s drive thru after getting her from dance.
Since I know how to eat fast food on plan, that is fine but it gets expensive and sometimes you just want an easy home cooked meal but without a bunch of work.
And this chili can be made in 3o minutes so it works well for work week dinners. Even better is to make it, freeze it & then just warm it up for busy nights. See below for freezing instructions.
What You Need:
- Ground Chicken
- White Beans
- Diced Tomato
- Homemade Chili Seasoning
- Wing Sauce
Cooking the Chili
The best part about chili is how easy it is to make! Brown some meat, chop a couple of veggies, dump a can or two & simmer. Dinner done!
I think that is why I love soup weather so much. That and you cook once and eat for multiple meals or stock your freezer!
Toppings for Buffalo Chicken Chili
Dumping a bunch of cheese and crackers on top of a big bowl of chili is something that I started doing as a kid. And old habits die hard.
But thankfully, you don’t have to give up on topping your healthy buffalo chicken chili! To keep it in E mode for THM, you will just want to use the right toppers so that you don’t move into a XO (crossover) unless you want to.
“E” approved Chili Toppings:
- Light Laughing Cow Cheese Wedge (good to melt into the chili for a creamy bowl of chili)
- Fat Free Greek Yogurt (Plain yogurt is a good sub for sour cream)
- Very small amount of Low Fat Cheese (I ususally just skip this & I’m a cheese lover. It really doesn’t need it)
- Baked Tostitos (On plan & Great to dip with too!)
Freezing Chicken Wing Sauce Chili
Making this healthy buffalo chicken chili is quick and easy to make fresh and the best part is that it freezes really well. So you can make a big batch and freeze part of it for a simple meal at a later date.
To make it for the freezer, just follow the directions in the recipe. Once it is cooked, you want to let it cool.
When the soup is cool, fill labeled gallon zip lock bags with the amount of chili that will feed your family a meal. Seal and lay flat in your freezer.
To use: thaw the chili for at least 8 hours in your fridge. Pour the thawed chili into a pot and warm it up. It is already fully cooked so it won’t take long.
- 1 tbsp Butter
- 1 lb ground chicken
- 1/2 cup baby carrots chopped
- 1/2 cup celery
- 1 can white beans (drained)
- 1 can Rotel or diced tomatoes (undrained)
- 1/4 cup Wing Sauce
- 2 tbsp Homemade Chili Seasoning (scroll up for recipe) (Or a McCormick Chili Packet)
- Start by melting the butter in a large skillet or dutch oven over medium heat.
- Add in the chopped carrots and celery and saute for about 5 minutes until they start to soften.
- Add the ground chicken and cook until browned and cooked. through.
- Combine the remaining ingredients with the meat and vegetables already cooking.
- Bring the chili to a boil then reduce heat to low and cover. SImmer for at least 15 minutes (longer if you like).
- Top with desired toppings (Greek yogurt, additional hot sauce or baked tortilla chips) & Serve.
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