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Buffalo Chicken Chili

Enjoy dinner with this easy two-step chicken and vegetables chili recipe made using Progresso® chicken broth - ready in just 45 minutes!

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  • prep time 45 min
  • total time 45 min
  • ingredients 12
  • servings 6
 

Ingredients

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium red or yellow bell pepper, chopped (1 cup)
2
cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup Progresso® chicken broth (from 32-oz carton)
1
tablespoon chili powder
5
or 6 drops red pepper sauce
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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Serve the chili over hot cooked spaghetti for Cincinnati-Style Buffalo Spaghetti.

Keep the bottle of red pepper sauce handy for those who like their chili hot.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
1060mg
1060%;
Total Carbohydrate
43g
43%
(Dietary Fiber
13g
13%
  Sugars
9g
9%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
70%;
Calcium
20%;
Iron
30%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.