Buffalo Chicken Chili

INGREDIENTS

2lb. Breasts, skinless, diced
1T Olive Oil
1 large Onion
2 large Carrots, peeled & diced
1 Red Bell Pepper, diced
4 Celery Sticks, diced
1c Chicken Broth
15oz. can Cannellini Beans, drained
15oz. can Kidney Beans, drained
12oz. Frank’s Red Hot Buffalo Sauce
15oz. can diced Tomatoes, drained
Blue Cheese, for serving

DIRECTIONS

  1. In your favorite soup pot, saute diced chicken in olive oil until cooked through.

  2. Add vegetables (except for tomatoes) and broth. Cook for 10minutes.

  3. Add tomatoes, beans, and Frank’s sauce. Stir and bring to a simmer for 30-45min.

  4. Serve with blue cheese.

**Note: Works well in a crock pot too. Add all ingredients except blue cheese and cook for 6-8hrs.

**Note: If sauce is thin, remove a cup of liquid and mix in 1T cornstarch and return to heat (stove or crock pot). Let cook until it thickens up a bit.

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