Prep Time: 15 minutes, Cook time: 1 hour
Total Time: 1 hour, 15
Adapted from Allrecipes
1 tbsp EVOO
1 large white onion,
6 cloves of garlic,
16 oz carrots, diced
2 lbs. ground chicken breast
1/2 tbsp cumin
1 tbsp ground paprika
1/2 C chicken broth
1 (28 oz) can crushed tomatoes
1 (16 ounce) can cannellini beans,
1/2 cup Frank’s Red Hot Wings buffalo
salt and pepper to taste
bleu cheese, for serving
Heat the EVOO in a large pot over
medium low heat. Add the onions and garlic. Stir until translucent and
fragrant. Add the carrots and cook until soft.
To vegetable mixture, add tomatoes and
beans. Mix well.
In another pan, sauté ground chicken,
adding cumin, paprika, and chicken broth until meat is cooked through and spices
are well mixed. Do not drain.
- Add chicken to vegetable mixture, stirring well to
- Stir in the buffalo sauce and bring to a boil. reduce heat and simmer simmer over medium-low
heat about 1 hour.
- Serve with bleu cheese, if using.