BUFFALO CHICKEN CHILI

Buffalo Chicken Chili image

Enjoy dinner with this easy two-step chicken and vegetables chili recipe made using Progresso® chicken broth - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

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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

Steps:

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.
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.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

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