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Buffalo Chicken Chili

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 6
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Enjoy dinner with this easy two-step chicken and vegetables chili recipe made using Progresso® chicken broth - a wonderful meal.

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
619.0
Calories from Fat
90
% Daily Value
Total Fat
32.8g
50%
Saturated Fat
9.9g
49%
Trans Fat
0g
Cholesterol
136.0mg
45%
Sodium
1517.6mg
63%
Total Carbohydrate
38.1g
13%
Dietary Fiber
11.4g
46%
Sugars
10.7g
Protein
44.5g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
90.70%
91%
Calcium
22.70%
23%
Iron
34%
34%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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