Love the taste of buffalo chicken but want the convenience of chili? This is for you. By Rachel Ray
Preheat oven to 375°F or broiler to medium.
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
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|Serving Size: 1 Serving (775g)|
|Recipe Makes: 4|
|Calories from Fat: 416 (49%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 227mg||70 %|
|Sodium 2757.6mg||95 %|
|Potassium 1888.8mg||50 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 26.5g|
|Protein 78g||111 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 855
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