Chili with a little kick

  • Follow Karin Calloway

A hot bowl of chili is a great winter lunch. This quick and easy version can be thrown together on a Sunday afternoon and packed up for work the rest of the week.

This is a chicken chili with the flavor reminiscent of Buffalo chicken wings. I used Texas Pete's hot sauce when testing the recipe, but you can also use Durkee's hot sauce. These sauces are medium-hot, so you should start by adding a small amount and tasting the dish before adding more. I usually use half a cup.

I used the breast meat from a supermarket rotisserie chicken in the recipe, but you can substitute raw cubed chicken breast or ground chicken.

You can serve this chili immediately after sprinkling each serving with a little crumbled blue cheese, or divide the chili in serving-size containers to pack up and take to work. This chili freezes well if you don't wish to eat the same thing for lunch several days in a row. Serve with crisp celery sticks and saltine crackers.

Reach Karin Calloway at See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at


1 tablespoon olive oil

1 small onion, chopped, about 1 cup

2 ribs celery, chopped, about 1 cup

1 teaspoon minced garlic, about 1 large clove

1 packet chili seasoning mix

3 cups cooked, cubed chicken

2 16-ounce cans white beans, rinsed and drained

1 14.5-ounce can reduced-sodium chicken broth

1 14.5-ounce can petite diced tomatoes, undrained

1 15-ounce can tomato sauce

1/4-1/2 cup hot sauce (such as Frank's or Texas Pete)

1/4 cup white vinegar

Blue cheese crumbles, for garnish

Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until the vegetables are tender, about 4 minutes. Stir in the garlic and seasoning mix and cook for 1 minute. Stir in the remaining ingredients except the blue cheese, bring to a boil, reduce heat and simmer for 20 minutes. Serve immediately, garnishing each serving with the blue cheese crumbles. Another method is to cool the soup and ladle it into individual microwave-safe containers with airtight lids. When ready to serve, remove the lid, cover with a paper towel and microwave for about 2 minutes. Stir and then sprinkle with the crumbled blue cheese.

Makes 6 servings.


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