July 17, 2026

Buffalo Chicken Chili

Name: Buffalo Chicken Chili
Prep time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 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; 11/4 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

15

Prep Time Minutes
30
Total Time Minutes
8
Number of Ingredients
6
Servings

Tags:

Under 30 min,
Main Dish,
Soup/Chili/Stew,
Hunt’s,
Spring,
Fall,
Winter,
Stove Top,
Chicken

Ingredients

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
11/4 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

Directions

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Step one

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.
Step two

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.

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.