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Buffalo Chicken Chili |
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Serves: 4
Print this Recipe
prep: 20 min
cook: 30 min
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 cups cubed cooked chicken
1 cup ready-to-serve chicken broth
1 tablespoon chili powder
5-6 drops red pepper sauce
2 cans (15 to 16 ounces each) pinto beans, drained
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) tomato sauce with tomato bits
1/4 cup sliced celery
1/4 cup crumbled blue cheese
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1. Heat oil in 3-quart saucepan 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.
wing it!
Buffalo chicken wings are spicy, deep-fried chicken wings that are served with blue cheese dressing and celery sticks. Those great flavors are the basis for this terrific chili topped with crumbled blue cheese and celery.
1 SERVING: Calories 480 (Calories from Fat 115); Fat 13g (Saturated 4g); Cholesterol 65mg; Sodium 1700mg; Carbohydrate 70g (Dietary Fiber 21g); Protein 41g * % DAILY VALUE: Vitamin A 78%; Vitamin C 84%; Calcium 24%; Iron 46% * DIET EXCHANGES: 3 Starch, 5 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 4 1/2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Buffalo Chicken Chili is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!
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