Buffalo Chicken Chili *

 1 Tbsp vegetable oil

1 onion, chopped

1 red bell pepper, chopped

2 cups deli rotisserie chicken, cubed 

2 cup chicken broth

2 Tbsp chili powder

10 drops red pepper sauce (adjust to your preferred spice level)

2 cans (14 oz each) pinto beans, drained and rinsed

1 can (28 oz) crushed tomatoes, undrained

1 can (14 oz) diced tomatoes, undrained

1/2 cup sliced celery

1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)

(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)

In 3 qt pot, heat oil over medium high heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.  Stir in remaining ingredients except celery and cheese.  Heat to boiling; reduce heat to med-low.  Simmer uncovered 20-35 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Makes 6 servings