BUFFALO CHICKEN CHILI

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 cups cubed deli rotisserie chicken (from 2 to 2 1/2-lb chicken)
1 cup chicken broth
1 tablespoon chili powder
5 or 6 drops red pepper sauce
2 cans (15 oz each) pinto beans, drained
1 (28 oz) can crushed tomatoes, undrained
1 (14.5 oz) can diced tomatoes, undrained
FOR SERVING:
1/2 cup sliced celery
1/2 cup crumbled blue cheese

In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.

Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally.

Serve topped with celery and blue cheese.

Makes 6 servings (1 1/2 cups each)
From: Recipe booklet: Easy Recipes with Rotisserie Chicken, Betty Crocker Recipe Magazine #230, March 2006