Buffalo Chicken Chili

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

note: {Note: start with ½ cup of hot sauce and go up from there if you’re worried about the chili being too spicy. That said, I’m a wimp when it comes to spicy foods and always go with closer to ¾ cup for ours - otherwise I find the buffalo flavor doesn’t come through enough.}

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

½ teaspoon salt

¼ teaspoon black pepper

2 cups low-sodium chicken broth

½ to ¾ cup hot sauce (I used Frank’s)

1 (15 oz) can tomato sauce

1 (15 oz) can fire-roasted crushed tomatoes

Sliced green onion and shredded cheddar cheese, to garnish

Directions at traceysculinaryadventures.com

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