Buffalo chicken lovers will line up for this zesty chili.
- 1 pound ground organic chicken
- 1 tablespoon oil
- 1 onion (diced)
- 1/2 cup celery (sliced)
- 1/2 cup carrots (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon cumin (toasted and ground)
- 1 cup low sodium chicken broth
- 1 15 ounce can diced tomatoes
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 cup hot sauce (or to taste)
- salt and pepper to taste
- crumbled light blue cheese to taste (approximately 2 oz)
- 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 tender, 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.
Add a bit of blue cheese on top for an extra level of taste.
