Buffalo Chicken Chili
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
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
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||5 g||19%|
|Vitamin C||7 mg||11%|
|Vitamin A||529 iu||11%|
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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