Ingredients and Weight:
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup minced fresh cilantro
- Tortilla chips, for serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through. Shred the chicken and set aside.
- Heat some oil in a large pot over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
- Stir in the black beans, kidney beans, tomatoes, chicken broth, and buffalo sauce. Bring to a simmer and cook for 15 minutes, or until the chili has thickened.
- Stir in the shredded chicken, cheddar cheese, and cilantro. Cook for 5 more minutes, or until the cheese is melted.
- Serve with tortilla chips or your favorite toppings.
Nutritional Information:
- Calories: 320
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Savory and spicy
- Warm and comforting
- Perfect for a game day party or a cold night
User Comments:
- "This chili is amazing! It's the perfect balance of spice and flavor."
- "I love that it's so easy to make and I can always find the ingredients in my supermarket."
- "This is the best buffalo chicken chili I've ever had! It's so flavorful and satisfying."
Special Precautions and Tips:
- If you don't have buffalo sauce, you can make your own by combining equal parts hot sauce and butter.
- Be careful not to overcook the chicken, as it will become dry and tough.
- You can adjust the spice level of the chili to your liking by adding more or less buffalo sauce.
