Recipe: Buffalo Chicken Chili

Chicken Breasts are on sale this week at Hannaford - $1.99/lb! This is always the time I stock up on chicken - my honey always has to make room in our freezer for because I buy so much chicken!

I'm sure you're going to run out and stock up on chicken breasts, so if you find yourself in need of a new recipe for chicken, I have just the recipe for you. It's perfect for cooler weather, football and slow cookers!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds chicken breast, cut into bite-sized cubes
• 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
• 1/2 cup hot buffalo wing sauce (such as Frank's(R) REDHOT Buffalo Wing or Extra Hot Sauce), or more to taste
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can white kidney or cannellini beans, drained
• 1 (19 ounce) can red kidney beans, drained

Instructions

1. Heat olive oil in a skillet over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Transfer to the slow cooker.
   
2. To the slow cooker add the carrot, onion, celery, garlic, chili powder, cumin, paprika, salt & pepper, hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.
   
3. Cook in the slow cooker on low for 6-8 hours or on high for 4 hours.

Top with Mexican Cheese, crushed corn tortilla chips, sour cream or blue cheese.