Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.
Read more: http://www.laaloosh.com/2012/05/31/buffalo-chicken-chili-recipe/#ixzz1z7evO0ws
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