Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup

Buff Chick Chili FTW #TB12


I was debating licking my bowl since this Buffalo Chicken White Bean Chili is THAT GOOD. I love checking recipes on Skinny Taste, and this chili seemed like a good one to try during and maybe make again for Super Bowl Sunday, since everyone in New England will be anxiously watching this weekend. This chili version is packed with veggies (obviously carrots and celery and I snuck in some puréed pumpkin as well) and with all of the taste of buffalo chicken, but in a more “guilt-free” packaging. I used  a plain, organic rotisserie chicken so then I could use the remaining meat for salads, sandwiches and bowls. (I also saved the carcass to try my hand at making homemade stock! Stay tuned…)  The only downside of this recipe is that it’s on the higher end for sodium, which is why I don’t add any extra salt and chose toppings like plain, non-fat Greek yogurt and chopped celery versus cheese, but do whatever floats your boat — just indulge in moderation!

Ingredients (makes 6 c; serves 4-6).

For the Chili:

  • 1 T oil
  • 1/2 onion, chopped
  • 3 large celery stalks, chopped
  • 2-3 medium carrots, chopped
  • 1/2 t garlic powder (or 3 cloves, minced)
  • 1/2 T cumin
  • 1/2 T chili powder
  • 1/2 T paprika
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 can (13.5 oz) vegetarian refried pinto beans (like Pacific Organic)
  • 1/2 can (15 oz.) pumpkin purée
  • 1 c low sodium chicken broth
  • 1 c water
  • 3 large dinosaur kale leaves, finely chopped (optional)
  • 1½ c cooked chicken, shredded into large pieces
  • 1/3 c + 1 T hot sauce like Frank’s Red Hot

Toppings (optional):

  • Non-fat plain Greek yogurt (or sour cream)
  • Chopped celery, carrots and/or green onions
  • Shredded cheese
  • Crumbled blue cheese
  • Lime wedge


  1. In a large, deep soup pot, heat oil over medium-high heat. Stir in onion through paprika and let cook for about 5 min. (I added 1/8 c or 2 T of water to prevent burning. The water will just cook off.)
  2. Add beans, pumpkin, broth and water. Bring a boil, reduce to a simmer and mix in finely chopped kale leaves (optional — I had some I needed to use up!). Then cover and continue to simmer on low heat for about 10 min.
  3. Stir in hot sauce and chicken. Continue simmering while covered for 20-25 min to allow chili to thicken. Stir occasionally.
  4. Dish up, add toppings (optional) and enjoy!

Adapted from Skinny Taste‘s “Buffalo Chicken and Bean Chili.”


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