Buffalo chicken chili

Ingredients:

  • 3 tablespoons 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 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1/2 cup water
  • 1/4 cup buffalo style hot sauce
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 3 tablespoons crumbled blue cheese

Directions:
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.

Servings: 6

Courtesy of Family Features

 

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