5 Servings 55 min Cook
2 Tbsp Olive Oil
16 Oz Ground Chicken
1 Medium (2-1/2" dia) Onions
1/2 Cup chopped Carrots
1/2 Cup chopped Celery
3 Cloves, minced Garlic
1/2 Tbsp Chili Powder
1/2 Tbsp, whole Cumin
1/2 Tbsp Paprika
1 Dash Salt
1 Dash Pepper
1 3/4 Cup White Beans
1 3/4 Cup Refried Beans
1/2 Cup Water
3/4 Cup Chicken Broth
6 Tbsp Chili Sauce
Heat oil in a large deep nonstick skillet over medium-high heat.
Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, and a pinch of salt and pepper; cook stirring until the vegetables soften, about 5 to 6 minutes.
Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken; cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2014/09/buffalo-chicken-and-bean-chili.
html
