Buffalo Chicken Chili


Prep Time 15 MIN

Cook Time 15 MIN

Serves 6


  • 1 can (398 mL) Aylmer® Accents® Fire Roasted Diced Tomatoes
  • 1 cup (250 mL) Hunt's® Original Tomato Sauce PAM® Original No-Stick Cooking Spray
  • 1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1-1/2 cups sliced celery
  • 1 can (540 mL) Black Beans, drained, rinsed
  • 2 tablespoons cayenne pepper sauce
  • 1/3 cup crumbled blue cheese

Enjoy the flavor of Buffalo chicken recreated in this hearty black bean chili


  1. Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
  2. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.

Chef's Tip:

To make chili with canned chicken breast, cook only the celery in step 1. Continue with step 2, adding 1 can (12.5 ounces) chunk chicken breast, undrained, after chili has simmered. Then simmer 5 minutes more and top with blue cheese when served.