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Buffalo Chicken Chili

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Buffalo Chicken Chili
  • Prep 45 min
  • Total 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.
Updated Sep 9, 2016

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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve the chili over hot cooked spaghetti for Cincinnati-Style Buffalo Spaghetti.
  • tip 2
    Keep the bottle of red pepper sauce handy for those who like their chili hot.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
90
Trans Fat
0g
% Daily Value*:
Vitamin A
50%
50%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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