1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 cups sliced celery
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
2 tablespoons cayenne pepper sauce
1/3 cup crumbled blue cheese
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.
To make chili with canned chicken breast, cook only the celery in step 1. Continue with step 2, adding 1 can (12.5 ounces) chunk chicken breast, undrained, after chili has simmered. Then simmer 5 minutes more and top with blue cheese when served.
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RafFebruary 28, 2014
I'm an avid chili guy. Cooked for 3 and we loved it- super spicy so fair warning take it easy on the cayenne pepper. Throw some siracha on it and its golden.
stutz59February 21, 2014
Best chicken chile we ALLLL love. Some of my family like heat while others like bland?!#* So when I first made this I didn't use the word" buffalo" to say how it was made but it sure was hit with us. It's much healthier than your usual chili for the most part. I've taken this to many envents & its the 1st dish gone!!
crazymamaSeptember 19, 2012
not bad i put in kidney beans instttttead of the black and i had second helpimgs from my kids will cook it again very hardy and filling as well as easy
Mommyof4May 10, 2012
Very good. I used boneless skinless chicken breasts and Texas Pete Mild Wing Sauce. I also added a dry ranch packet.
bookmamaJanuary 30, 2012
Great Recipe!! Like most anything with buffalo type sauce but absolutely love the black beans in this also!