Meals (Buffalo Chicken Chili)

By chefbobby

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped (1 cup)
• 1 medium red or yellow bell pepper, chopped (1 cup)
• 2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1 cup Progresso® chicken broth (from 32-oz carton)
• 1 tablespoon chili powder
• 5 or 6 drops red pepper sauce
• 2 cans (15 oz each) pinto beans, drained
• 1 can (28 oz) crushed tomatoes, undrained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup sliced celery
• 1/2 cup crumbled blue cheese

Details

Servings 6

Preparation

Step 1

In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.
2Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.


Serve the chili over hot cooked spaghetti for Cincinnati-Style Buffalo Spaghetti.

Keep the bottle of red pepper sauce handy for those who like their chili hot.