Buffalo Chicken Chili

We consumed this as part of our freezer meal swap with friends!  I have to say it's AMAZING!  (Thank you Heather)

Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil
2 pounds chicken breast
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® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can chili beans with liquid
1 (15 ounce) can black beans, drained


1. Boil chicken about 25 minutes, or until done. Shred chicken.

2. Heat olive oil in large pot. Cook, the chicken, carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper in large pot over medium-high heat, and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 minutes.

3. Stir in the hot sauce, tomato sauce, crushed tomatoes, and beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

NOTE:  If after you make this it's a little spicer than your taste drizzle some honey into the serving bowl and viola!  The spice dissipates!

After preparing the batch, allow to cool in the fridge several hours or overnight before bagging it for the freezer.  Soup is a GREAT freezer meal because you can bag it in quart baggies or gallon baggies.  We use both.  I freeze some in quart baggies for my husband to throw in his lunch pail from time to time (so he isn't always stuck with "just leftovers" but also for my own quick lunch).  Depending on your family's size and need I encourage you to try both ways!

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