Buffalo Chicken Chili

During the winter months, hearty, comforting football foods are at their prime. On one side of the football food spectrum are the time-tested classics like beefy chili, spinach artichoke dip and cheesy nachos, and on the other side are relative newcomers such as buffalo chicken dip and southwestern egg rolls. This quick and easy recipe for Buffalo Chicken Chili fuses these types together, putting a delicious twist on a football classic and adding a major kick to traditional chili. With chicken, black beans, garlicky tomatoes, blue cheese, celery and hot sauce, you get the comfort of a hot bowl of chili with the feeling of eating a spicy plate of hot wings. What’s not to love? Try it out and enjoy!


PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 cups sliced celery
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (8 oz each) Hunt’s® Tomato Sauce
2 tablespoons red pepper sauce
1/3 cup crumbled blue cheese


Prep Time: 15 min
Total Time: 30 min
Serves: 6 (1 cup each)
Calories per Serving: 230

1. Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook for 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.

2. 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 want a little more heat in your chili.

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