Buffalo Chicken Chili

Name: Buffalo Chicken Chili
Prep time: 45 min
Total time: 45 min
Yield: 6
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 Frank's™ RedHot™ Original cayenne 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

(1)

0 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Betty Crocker Kitchens

Updated Sep 9, 2016

Buffalo Chicken Chili

(1)

0 Questions

Write a Review
Ask a Question

Prep Time 45 min
Total 45 min
Servings 6
Ingredients 12

Save
Pin
Print
Share
Keep Screen On

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 Frank's™ RedHot™ Original cayenne 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

Make With

Progresso Broth

Instructions

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.
Step
2

Stir 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.