Buffalo Chicken Chili
A healthy, hands-off chicken chili recipe the whole family will love!
Servings: 6
Ingredients
- 1 tbsp olive oil 14 ml
- 1 large yellow onion diced (150 g)
- 2 smoked yellow peppers ajíes, diced (150 g)
- 1.5 lbs raw chicken breast 680 g
- 1 ½ cans fire-roasted diced tomatoes.
- 1 can navy beans drained and rinsed (15 oz / 425 g)
- 2 cups low-sodium chicken broth 480 ml
- ½ cup Buffalo sauce 120 ml
- 2 tbsp tomato paste 30 g
- 1 tsp ground cumin 2 g
- 1 tsp smoked paprika 2 g
- 1 tsp salt 5 g
- ½ tsp black pepper 1 g
Instructions
- Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and smoked yellow peppers, stirring occasionally for 4–5 minutes until softened and fragrant.
- Layer the smoked tomatoes, tomato paste, Buffalo sauce, and navy beans.
- Add the raw chicken breast and sprinkle in the cumin, smoked paprika, salt, and black pepper.
- Pour the chicken broth into the pot, ensuring the chicken is mostly submerged in the liquid—do not stir to preserve the layers.
- Secure the lid, set the valve to Sealing, and pressure cook on Manual High Pressure for 15 minutes.
- Once done, allow a 20-minute natural pressure release, then carefully release any remaining steam. Open the lid and use two forks to shred the chicken directly in the pot. Adjust salt or Buffalo sauce to taste.
Notes
Just 2 WW Points per serving.
Nutrition
Serving: 447g | Calories: 308kcal | Carbohydrates: 29g | Protein: 33g | Fat: 5.9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 1651mg | Potassium: 968mg | Fiber: 11g | Sugar: 3.9g | Calcium: 118mg | Iron: 2.9mg