When it is cold out, in my family, we think of soups and chili's. When I ran across this recipe I was very excited about it. "Chicken wing" chili. Well, it is more of a chicken chili, with not much buffalo. I would add buffalo sauce, not hot sauce. I posted my opinion in the recipe below.
Serves 6
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 boneless skinless chicken breast
1 cup chicken broth
1 tablespoon chili powder
5 or 6 drops red pepper sauce (I would recommend buffalo sauce, about 1/4 cup)
2 cans (15 oz each) pinto beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese
DIRECTIONS
1 In 3-quart saucepan, heat oil 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.
To cook in the crockpot, place all ingredients in crockpot and cook on low 6-8 hours. Shred chicken before serving.
Note- I would love to hear some feedback on this recipe if you make it.
