Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 pounds ground chicken breast
• 1 large carrot , peeled and finely chopped
• 1 large onion , chopped
• 3 stalks celery , finely chopped
• 5 cloves garlic , chopped
• 5 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• salt and pepper to taste
• 0.5 cups hot buffalo wing sauce , such as Frank's® REDHOT Buffalo Wing Sauce
• 2 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 19 ounce

Instructions

1. 1 Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
2. 2 Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
3. 3 Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

Nutrition per serving