Buffalo Chicken Chili

• Gluten free

• Meat

  • 1/2 lb Ground chicken

• Produce

  • 1 cup Black beans, canned
  • 1 Carrot
  • 1 clove Garlic
  • 1 Green onion
  • 1 cup Tomatoes, canned
  • 1/4 cup White onion

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Hot sauce
  • 2 tbsp Ranch dressing
  • 1/4 cup Tomato sauce, canned

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1/2 cup Cheddar cheese

Found on chocolatemoosey.com

Description

Ingredients

• 2 teaspoons olive oil
• 1/2 pound ground chicken
• 1/4 cup chopped white onion
• 1 carrot, peeled and chopped
• 1 clove garlic, peeled and minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup chicken broth
• 1/4 cup canned tomato sauce
• 1 cup canned tomatoes, drained
• 1 cup canned black beans, drained and rinsed
• 2 - 4 tablespoons hot sauce, to taste
• 2 tablespoons ranch dressing
• 1/2 cup shredded cheddar cheese
• 1 green onion, chopped

Directions

• In a Dutch oven or large pot, heat the oil until hot. Add the chicken, onion, and carrot. Cook until chicken is brown. Add the garlic, chili powder, paprika, cumin, and salt and cook for another minute.
• Stir in the broth, scraping up any brown bits on the bottom of the pot then stir in the tomato sauce, tomatoes, and beans. Bring to a boil then turn down to a simmer and cook for 10 minutes.
• Stir in the hot sauce, ranch, and cheese until cheese has melted. Simmer for another 10 minutes. Right before serving, garnish each bowl with green onion.