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Pure Fuel Recipes: Buffalo Chicken Chili

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For optimal results, it’s best to eat protein within an hour of a workout. Chicken and beans make this a protein packed dinner, and it comes together in less than 30 minutes if the ingredients are pre-prepped. For a vegan version, add 8 ounces of crumbled tempeh with the beans and use vegetable broth instead of chicken. If you’d like to add more vegetables, try chopped zucchini, which soaks up the delicious broth.

Serves 6.


  • 1 tablespoon extra-virgin olive oil
  • 1 lb ground chicken, preferably organic
  • 2 large carrots, finely diced
  • 3 ribs of celery, finely diced
  • 1 yellow onion, finely diced
  • 3 cloves of garlic, minced
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 2 cups chicken stock
  • 28 ounce can diced tomatoes
  • ¼-1/2 cup buffalo hot sauce
  • 2 14-ounce cans black beans, pinto beans, or both, drained and rinsed
  • For garnish: chopped green onion, blue cheese, crumbled tortilla chips

Heat olive oil on medium-high heat in a large pot. Add chicken and cook, breaking apart with the back of a spoon, until browned. Add carrot, celery, onion and garlic. Cook until tender, about 7 minutes. Add chili powder and tomato paste and cook until fragrant, about 1-2 minutes. Add chicken stock, diced tomatoes and hot sauce. Bring to a boil, reduce heat and simmer about 10 minutes until thickened. Stir in beans and cook until heated through, about 3 minutes. Serve with optional garnishes.

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Rachael HartleyRachael Hartley is a Columbia, SC based private practice dietitian and food & wellness blogger at Avocado A Day Nutrition. She helps men and women lose weight and improve their physical and mental health and wellbeing with a whole foods based approach to nutrition. She is available for nutrition coaching and meal planning throughout the US via telephone and Skype.

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