No Ordinary Homestead

Buffalo Chicken Chili

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.

CuisineGerman

Ingredients

PAM® Original No-Stick Cooking Spray
1-1/4pounds boneless skinless chicken thighscut into bite-size pieces
1-1/2cups sliced celery
1oz can Rosarita® Premium Whole Black Beansdrained, rinsed, 15each
1oz can Hunt’s® Fire Roasted Diced Tomatoes with Garlicundrained, 14.5each
1oz can Hunt’s® Tomato Sauce8each
2tablespoons red pepper sauce
1/3cup crumbled blue cheese

Instructions

Spray a 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 and cook for 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if you like your chili on the spicy side.