Monday, September 16, 2013

Buffalo Chicken Chili {Guest Post}

In most households with kids, quick and easy recipes are the way to go. Moms are on constantly hectic schedules and keeping up with your kids all day doesn’t always allow for much time to think about dinner! So as we head into fall, there’s one particular food that every busy parent looking to save time in the kitchen should become very familiar with, and that food is chili.

Don’t know how to make chili? Don’t worry about it. Chili is one of the easiest meals out there, and is the perfect hearty fall meal to please a crowd, adults and kids alike. Since it’s usually made with pantry staples like ground beef, chicken, tomato sauce and beans, you won’t have to spend a fortune on fancy ingredients. Chili recipes also don’t get too much more complex than stirring everything together until it’s hot—even the most novice cooks will be able to handle chili! And best of all, chili makes a nutritious, protein-packed meal.

This buffalo chicken chili is great to make throughout the cooler months, whether you’re feeding a crowd during Sunday afternoon football games or just looking for a quick weeknight dinner on nights when you don’t have time for meal planning. It’s ready in just thirty short minutes and calls for basic ingredients, but tastes like you’ve been slaving away on it all day long!
If you’re more of a spicy food fan than your kids, go easy on the pepper sauce and simply add more into your own bowl at the end of the recipe. Enjoy and have fun making and eating your favorite easy chili recipes all fall long!

Buffalo Chicken Chili

Serves: 6

Total Time: 30 minutes

·         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 (15 oz. each) Rosarita® Premium Whole Black Beans, drained, rinsed
·         1 can (14.5 oz. each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
·         1 can (8 oz. each) Hunt's® Tomato Sauce
·         2 tablespoons red pepper sauce
·         1/3 cup crumbled blue cheese

Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook for 5-7 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 and cook for 10-15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese and more pepper sauce, if you want it a little spicier.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. For more quick and easy recipes for dinner, visit

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