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Multi-Cooker Buffalo Chicken Chili

Prep Time15 minutes
Cook Time20 minutes
Servings - 4 persons

Ingredients 

  • 1 Tbsp canola oil
  • 1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces
  • 1 1/2 cups sliced celery
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can fire-roasted diced tomatoes, undrained
  • 8 oz. can tomato sauce
  • 2 Tbsp red hot pepper sauce
  • 1/3 cup crumbled blue cheese, as garnish

Instructions

  • Add the oil to the multi-cooker insert and turn on Saute at 350 F. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
  • Stir in beans, undrained tomatoes, tomato sauce and hot pepper sauce; adjust temperature to 400 F and bring to a boil. Reduce heat to 350 F; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more hot pepper sauce, to taste.
  • Serve Multi-Cooker Buffalo Chicken Chili with Blue Cheese garnish.