{soups-salads-and-salad-dressings} Buffalo Chicken Chili

 

This is from the Pillsbury website...

 

~~~~~

 

Buffalo Chicken Chili

 

# of ingredients12

prep time 45 Min

total time 45 Min

 

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 red 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 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.
• 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.

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Expert Tips

Serve the chili over hot cooked spaghetti for Cincinnati-Style Buffalo Spaghetti.

Keep the bottle of red pepper sauce handy for those who like their chili hot.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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