Buffalo Chicken Chili
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
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 cayenne pepper sauce
1/3 cup crumbled blue cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 14 g | 5% |
Cholesterol | 100 mg | 33% |
Total Fat | 8 g | 13% |
Iron | 2 mg | 12% |
Calories | 229 kcal | 11% |
Sodium | 902 mg | 38% |
Protein | 22 g | 45% |
Saturated Fat | 3 g | 15% |
Sugars | 4 g | 0 |
Vitamin C | 7 mg | 11% |
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.
To make chili with canned chicken breast, cook only the celery in step 1. Continue with step 2, adding 1 can (12.5 ounces) chunk chicken breast, undrained, after chili has simmered. Then simmer 5 minutes more and top with blue cheese when served.
Buffalo Chicken Chili