Buffalo Chicken Chili

Source: Rachael Ray

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground chicken
• 2 large carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 ribs celery with leafy tops, finely chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 bay leaf, fresh ordried
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot sauce
• 1 can tomato sauce (15 ounces)
• 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

PREPARATION

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Comments: I made this, along with 2 other soups, in under 30 minutes for Bret's family. Amazing flavor, easy prep, and healthy to boot! The only changes I made was using ground turkey instead of chicken and adding 1 can of drained, rinsed black beans to make it more of a chili. Even though it had a little kick, this was a favorite with all ages.