<p> BUFFALO WING CHILI</p><p>No-stick cooking spray</p><p>1-1/4 pounds boneless skinless chicken thighs, cut into bite- sized pieces </p><p>1-1/2 cups sliced celery </p><p>1 can (15-ounce) whole black beans, drained, rinsed</p><p>1 can (14.5-ounce) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained</p><p>1 can (8-ounce) tomato sauce</p><p>2 tablespoons red pepper sauce</p><p>1/3 cup crumbled blue cheese</p><p>1. Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. 2. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving of chili with crumbled blue cheese. Makes 6 servings. Enjoy!</p>