BUFFALO CHICKEN CHILI
|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|
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.