Buffalo Chicken Chili

Hey guys!
Back we are again to bring you the best recipes (well we hope anyways) around. During the 2 week hiatus Geoff and I went on vaca and Ma took a nice break. Hopefully while we were gone you guys didn't miss us too much and you had a relaxing two weeks as well. Let's get to this week's recipe shall we?

Alright so this week I'm bringing you the latest recipe that's been a fave amongst our fam recently. It deals with hot sauce and lots of it so for this week Ma is sitting this one out and Aunt Jane is taking her place. No worries, she'll be back next week. :].  For the longest time I wanted to try buffalo wings. I dig spicy food and I like chicken but my

issue was I thought they only came with the chicken on the bone. Which is something I loathe. Last year I found out it's available boneless and that sealed the deal for me. I absolutely loved the flavor and ever since then I've been a fan. With this new dish I feel hard for I tried it on everything I could get my hands on, pizza rolls, pizza, subs, etc...

So when this recipe came along I was all over it. Here's what you'll need:



Buffalo Chicken Chili


Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4

Ingredients:
 •12oz boneless, skinless chicken breasts, chopped into bite sized pieces
 •1 tbsp olive oil
 •1 onion, diced
 •3 stalks celery, diced
 •1/2 cup carrots, diced
 •4 cloves garlic, minced
 •1 tsp cumin
 •2 cups fat free chicken broth
 •1 28oz can diced tomatoes
 •1 15oz can cannellini beans, drained and rinsed
 •1/4 cup reduced fat crumbled blue cheese
 •1 tsp paprika
 •1 tsp oregano
 •1/2 cup Frank’s Red Hot sauce (or to taste)
 •salt and pepper


Instructions:
 1. Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
 2. Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
 3. In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
 4. Add the garlic and cumin and cook until fragrant, about a minute.
 5. Add the broth and deglaze the pan.
 6. Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.

(I'm sorry for this picture. It's from the website and mine didn't turn out so well, bummer.)

 WW Points: *6 per serving


Such a winner, I can't even explain. The spice is amazing and it's just an all around yummy dish. Oh and best part? Bone free! You can thank me later ;].



Tid Bits:
*Feel free to try any beans you like. We tried it with pinto and ended up liking it better.
*Short on time? Try using precooked chicken and just adjust the ww points.
*Not a fan of bleu cheese? Try out some sour cream with this dish. I like it and you might too.



Aunt Jane's Spot: I'm not really sure how I'm supposed to do this so I'll just say I really like this recipe. I loved how spicy it was and filling as well.




*SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

WW Points: *5 for 6 pieces

Dinah: So this week we bring you the new Hershey's Simple Pleasures Milk Chocolate with Chocolate Creme. So as you guys know I'm not a huge fan of chocolate but I gotta tell ya these are quite tasty and I love the creme in the middle. So all in all I'd say these are worth the buy and hell, I'd even eat them again. Spread the word these are the cat's pj's. You heard right, ha.




That's all folks, Ma and I both will be back next week with her latest fave recipe. It's a good one too. Have a great week guys!




Spoons & Spatula's
~Dinah & Ma