Ingredients30 m servings 182 cals
- 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.
- 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.
- Cook's Tips
- 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.
- Hate annoying residue on your favorite cookware? PAM leaves up to 99% less residue so be sure to spray PAM on anything from skillets, casserole dishes, muffin tins to cookie sheets.
Per Serving: 182 calories; 8.4 g fat; 6.5 g carbohydrates; 18.9 g protein; 63 mg cholesterol; 659 mg sodium. Full nutrition
ReviewsRead all reviews 4
I thought this was a great jumping off point to customize this recipe to meet your needs. As written (with the substitution of onion for celery because I hate it and the addition of carrots for...
Thanks PAM® for this truly delicious dish! I was a bit skeptical to make this because it seemed so simple, but this chili makes a very hearty meal, and I loved the buffalo flavor! I did add ca...
I thoroughly enjoyed this chili for dinner! It was easy, not very time consuming to make, and delicious to eat. Just the perfect amount of heat for me, but others who really like it hot might wa...