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BUFFALO CHICKEN CHILI

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Ingredients
  Vegetable oil 3 Tablespoon
  Celery stalks 2 , diced
  Onion 1 Medium, diced
  Green bell pepper 1 , seeded, diced
  Garlic clove 2 Large, minced
  Ground chicken/Turkey 1 Pound
  Chili powder 2 Tablespoon
  Ground cumin 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Fire roasted diced tomatoes 28 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Hot sauce 1⁄4 Cup (4 tbs) (Tabasco Brand Buffalo Style)
  Canned pinto beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Crumbled blue cheese 3 Tablespoon
Directions

Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.

Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.

Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.

To serve, top each serving with some crumbled blue cheese.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
6

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