Buffalo Chicken Chili

Name: Buffalo Chicken Chili
Total time: 90
Yield: 10
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons butter; 2 pounds ground chicken breast; 1 large carrot, peeled and finely chopped; 1 large onion, chopped; 3 stalks celery, finely chopped; 5 cloves garlic, chopped; 5 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon ground paprika; salt and pepper to taste; 0.5 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste; 2 (15 ounce) cans tomato sauce; 1 (15 ounce) can crushed tomatoes; 1 (15 ounce) can white kidney or cannellini beans, drained; 1 (19 ounce) can red kidney beans, drained

Recipe by Lisa Arlotti from allrecipes.com

Dinner,Lunch 2 Hr. 30 Mins.

Ingredients

10 servings

•

1 tablespoon extra-virgin olive oil
•

2 tablespoons butter
•

2 pounds ground chicken breast
•

1 large carrot, peeled and finely chopped
•

1 large onion, chopped
•

3 stalks celery, finely chopped
•

5 cloves garlic, chopped
•

5 tablespoons chili powder

•

2 tablespoons ground cumin
•

1 tablespoon ground paprika
•

salt and pepper to taste
•

0.5 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
•

2 (15 ounce) cans tomato sauce
•

1 (15 ounce) can crushed tomatoes
•

1 (15 ounce) can white kidney or cannellini beans, drained
•

1 (19 ounce) can red kidney beans, drained

Instructions

Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.