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
Units Scale
- 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.
Find it online: https://www.noordinaryhomestead.com/buffalo-chicken-chili/