Buffalo Chicken Chili
3 tablespoons vegetable oil, divided
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large cloves garlic, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 can (28 ounces) fire-roasted diced tomatoes, undrained
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 can (15 1/2 ounces) pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat 2 tablespoons oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook for about 5 minutes, or until vegetables are tender-crisp. Remove vegetables from saucepan with slotted spoon and place in a bowl; set aside.
Add remaining oil to same saucepan. Add and cook ground chicken over medium-high heat until cooked through, stirring constantly with a fork to break meat up into crumbles. Stir in chili powder, cumin and salt; cook for 1 minute. Add tomatoes, water and hot sauce.
Increase heat to high and bring mixture to boiling, then reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add beans and cook 5 minutes longer.
To serve, ladle into bowls and top each serving with crumbled blue cheese.