The holidays are coming up, and for many of us, this means a lot of time spent cooking in the kitchen. Between Thanksgiving dinner, holiday cookie exchanges, Christmas morning breakfast and feeding any family and friends who stop by for an evening or weekend visit, cooking tends to take up more time during the holidays than any other time of year. So, when you’re constantly cooking and possibly feeding large amounts of people on the fly, keeping quick and easy recipes on hand is an absolute must. For the holidays, and for easy dinners throughout the winter in general, easy chili recipes are one of the best tricks to keep your sleeve.
Chili is one of those wonderful meals that can be made for practically any occasion; it’s simple to make for a large crowd during the holidays but can also be made for one or two since it keeps so well in the freezer and reheats beautifully. It’s also great on nights when you’re looking to use up leftover beef, chicken or turkey; since many of us usually have the rest of the ingredients on hand in our pantries, there are no emergency grocery runs required!
I like this recipe for Buffalo Chicken Chili since it’s such a fun twist on your typical beef-and-bean chili (not that there’s anything wrong with beef and beans, of course!). The combination of spicy hot pepper sauce with cool blue cheese is simply a match made in culinary heaven, and garlicky tomatoes add an extra layer of delicious flavor. The chicken and black beans provide lots of filling protein, meaning you don’t need lots of extra side dishes to fill you up. It’s easy to make, perfect for chilly winter nights, and full of great flavor, so try working it into your weeknight dinner lineup or double the recipe and make a big pot when your holiday guests start trickling in. Enjoy!
Buffalo Chicken Chili
A fun twist on typical beef-and-bean chili: spicy hot sauce with cool blue cheese and garlicky tomatoes.
- Cuisine: American
Ingredients
- Cooking spray (PAM Original)
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 1/2 cups sliced celery
- 1 (15-ounce) can black beans (Rosarita Premium Whole), drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic (Hunt's), undrained
- 1 (8-ounce) can tomato sauce (Hunt's)
- 2 tablespoons red pepper sauce
- 1/3 cup crumbled blue cheese
Instructions
- Spray a large saucepan or Dutch oven with cooking spray and heat over medium-high. Add chicken and celery and cook 5–7 minutes until the chicken is no longer pink, stirring occasionally.
- Stir in beans, tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat and cook 10–15 minutes until the chicken is tender. Top each serving with blue cheese, plus more pepper sauce if you like it spicy.
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