Share with friends
  • 1

Buffalo Chicken Chili

  By RFChef  

August 23, 2012

Warm up on a chilly evening with this Buffalo Chicken Chili.

  • Yields: 6 Servings


1Heat oil in 4-quart saucepan over medium heat.

2Add celery, onion, green pepper, and garlic, cook about 5 minutes or until vegetables are tender-crisp.

3Remove vegetables to bowl with slotted spoon.

4Add remaining tablespoon oil to same saucepan.

5Cook ground chicken over medium-high heat until well browned on all sides, stirring constantly.

6Stir in chili powder, cumin and salt, cook 1 minute.

7Add tomatoes with their liquid, water and Buffalo style hot sauce. Heat to boiling over high heat.

8Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Add beans, cook 5 minutes longer.

9To serve, top each serving with crumbled blue cheese.


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 Tabasco brand Buffalo Style Hot Sauce;

1 15.5-ounce can pinto beans, rinsed and drained;

3 tablespoons crumbled blue cheese


Share with friends
  • 1


Your email address will not be published. Required fields are marked *