This is a perfect combination of two of my favorites, buffalo chicken and homemade chili!

I decided to go with ground chicken breast to make this more like the traditional 'chili' that I'm used to, but cooked and shredded chicken would probably be just as great. This chili is also packed full of vegetables that you would generally serve along side any buffalo chicken dish along with ranch or bleu cheese for dipping.

I decided to top mine with some diced avocado and reduced fat bleu cheese. I would have added some green onions but I was all out.

This is definitely a dish that I will be making again and again this fall and winter, and I just can't wait to use up the little bit of leftover on some buffalo chili dogs, yum!

It would also make the perfect addition to any game day spread. Just toss all the ingredients together and serve up when ready. Easy and de{light}ful! No one will ever guess that there's only about 200 calories in a full serving.

Skinny Buffalo Chicken Chili
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 Cup • Calories: 203.5 • Fat: 7.8 g • Carb: 14.8 g • Fiber: 5 g • Protein: 18.8 g • Sugar: 2.7 g • Sodium: 393.6 mg

Ingredients:
1 Lb. Ground Chicken Breast
1 Medium White Onion, Chopped
1 C. Celery, Chopped
1 C. Carrots, Chopped
1 C. Cauliflower Florets
2 Garlic Cloves, Minced
2 C. Sodium Free Chicken Broth
1 14.5 Oz. Can Diced Tomatoes (No Salt Added), Undrained
1 15 Oz. Can Cannellini Beans, Drained & Rinsed
1/2 C. Hot Sauce (I used Frank's.)
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Ground Oregano
1/4 Tsp. Cayenne
Salt & Pepper to Taste