http://www.traceysculinaryadventures.com/2013/10/buffalo-chicken-chili.html
- 1 tablespoon extra-virgin olive oil
- 2 lb ground chicken
- 1 large carrot, peeled and finely chopped
- 1 medium onion, chopped
- 3 ribs celery, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 can low-sodium chicken broth
- 3/4 cup hot sauce
- 440ml tomato sauce
- 440ml can fire-roasted crushed tomatoes
- Set a large pot over medium to medium-high heat and add the oil.
- Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks.
- Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper.
- Cook for about 8-10 minutes, stirring often, until the veggies have softened.
- Add the chicken broth and scrape the bottom of the pan to release any brown bits.
- Stir in the hot sauce, tomato sauce, and crushed tomatoes.
- Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency.
