Buffalo Chicken Chili

Ingredients

  • 1 (19 ounce) can red kidney beans, drained
  • 1 (15 ounce) can white kidney or cannellini beans, drained
  • 1 (15 ounce) can crushed tomatoes
  • 2 (15 ounce) cans tomato sauce
  • ½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
  • salt and pepper to taste
  • 1 tablespoon ground paprika
  • + 9 more ingredients
    • 2 tablespoons ground cumin
    • 5 tablespoons chili powder
    • 5 cloves garlic, chopped
    • 3 stalks celery, finely chopped
    • 1 large onion, chopped
    • 1 large carrot, peeled and finely chopped
    • 2 pounds ground chicken breast
    • 2 tablespoons butter
    • 1 tablespoon extra-virgin olive oil

1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is transluce...

View full recipe at SpringPad

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