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Buffalo Chicken & White Bean Chili With Bleu Cheese

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Buffalo Chicken and White Bean Chili with Bleu Cheese
2010-02-25 Main Dish
5 59

A creamy bleu cheese sauce is the perfect topper for this spicy white chicken chili.

  • Servings: 8


4 Strips Bacon, chopped
1 Tbsp Butter
1 Onion, chopped
2 Large Garlic Cloves, chopped
1 stalks Celery, chopped
½ Green Bell Pepper, chopped
1 lb Ground Chicken
½ cup Rotisserie Chicken, shredded
⅓ cup Hot Sauce
2 Tbsp Butter
1× 15.5 oz can White Kidney Beans
Salt, to taste
Ground Black Pepper, to taste
1 Tbsp Chili Powder
½ Tbsp Ground Cumin
1× 28 oz can Plum Tomatoes, pureed
4 oz Heavy Cream
⅔ cup Crumbled Bleu Cheese


In a large heavy saucepan, add bacon and lightly brown over medium heat. Remove bacon with a slotted spoon and set aside. Melt butter in saucepan, add onion and garlic, then cook 1 minute. Mix in celery and peppers. Saute until vegetables begin to soften. Add ground chicken, and as it browns, break up into small pieces. Combine the rotisserie chicken with the ground chicken mixture. Stir in hot sauce and butter until melted. Add beans, salt, black pepper and cumin. Mix well, stir in the tomatoes, and bring to a boil. Reduce heat to low, cover, and cook 10-15 minutes, stirring occasionally until thickened. In a small saucepan, add cream and bleu cheese, then heat over medium low heat, stirring until cheese is completely melted and sauce is smooth and creamy. Serve chili with bleu cheese cream over the top.