Buffalo Chicken Chili
- Servings: 6
- Preparation Time: * minutes
- Total Cooking time: * minutes
Switch Up Your Menu with Game-Changing Chili
|2||celery stalks, diced|
|1||green bell pepper, seeded and diced|
|2||large||garlic cloves, minced|
|1||pound||ground chicken or turkey|
|1||28-ounce can||fire-roasted diced tomatoes|
|1/4||cup||Tabasco brand Buffalo Style Hot Sauce|
|1||15.5-oz can||pinto beans, rinsed and drained|
|3||Tbsp||crumbled blue cheese|
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.