BUFFALO CHICKEN CHILI (Adapted from Kevin Closet Cooking)

1 pound ground chicken
1 TBSP oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 tsp ground cumin
1 cup beer (or chicken broth)
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tsp paprika
1/2 tsp oregano
1/4 tsp cayenne
1/2 cup Buffalo sauce (or to taste) I used Frank’s
salt and pepper to taste
crumbled blue cheese to taste

Cook the chicken in a large pan over medium heat and set aside.

Heat the oil in the pan, add the onions, celery and carrots and cook until soft, about 10-15 minutes.

Add the garlic and cumin and cook until fragrant, about a minute.

Add the beer or broth and deglaze the pan.

Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.

Serve topped with crumbled blue cheese to taste.

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