Buffalo Chicken Chili
Buffalo Chicken ChiliServings: 6
|
| Amount | Measure | Ingredients |
|---|---|---|
| 3 | Tbsp | vegetable oil |
| 2 | celery stalks, diced | |
| 1 | medium | onion, diced |
| 1 | green bell pepper, seeded and diced | |
| 2 |
large | garlic cloves, minced |
| 1 | pound | ground chicken or turkey |
| 2 | Tbsp | chili powder |
| 2 |
Tbsp |
ground cumin |
| 1 1/2 | tsp | salt |
| 1 | 28-ounce can | fire-roasted diced tomatoes |
| 1/2 | cup | water |
| 1/4 | cup | Tabasco brand Buffalo Style Hot Sauce |
| 1 | 15.5-oz can | pinto beans, rinsed and drained |
| 3 | Tbsp | crumbled blue cheese |
To prepare:
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper, and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium-high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Buffalo style hot sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with crumbled blue cheese.
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