Buffalo Chicken Chili
1 TBS extra-virgin olive oil
2 lb all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 TBS smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 c chicken stock or chicken broth
1/4-1/2 c hot sauce, depending on how hot you like it
1 (28 oz) can crushed tomatoes
FF blue cheese salad dressing, for topping
Place a large pot over medium-high heat; add the oil. Once the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock/broth and scrape up any brown bits on the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Top each serving with a dollop of FF blue cheese dressing or some FF or soy blue cheese.
Serves 4-6
— adapted from Rachael Ray
