Buffalo Chicken and Bean Chili

• 1 lbs of ground chicken
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of celery, chopped
• 1/2 cup of carrot, chopped
• 1 onion, chopped
• 3 cloves of minced garlic
• 1/2 tablespoon of paprika
• 1/2 tablespoon of chili powder
• 1/2 tablespoon of cumin
• 1/2 cup water
• 1 can (14.5 oz.) of refried beans
• 1 can (14.5 oz.) of chicken broth
• 1 can (14.5 oz.) of vegetarian beans (the original recipe calls for small white beans), drained and rinsed
• 4 tablespoons of Frank's Red Hot sauce

Prepare the vegetables as the ingredients list mentions above.  This will help things move smoother.

In a large deep skillet, brown the chicken.  Once it's cooked through, remove it from the skillet and set it aside.

In the same skillet, add the 2 tablespoons of extra virgin olive oil.  Once heated add all the chopped vegetables (including garlic) and the seasoning.  Cook until the vegetables are soft.  If your pan is getting too hot, turn down the temperature - you don't want to burn the garlic.

Add water, both beans, and broth to the vegetables.  Bring to a boil.  Once it's boiling, cover and turn down temperature to simmer for 10 minutes.

Stir the vegetable mixture. Add the chicken and the Frank's Red Hot sauce.  Stir those into the vegetables and sauce.  Let it simmer for 25 minutes.

****If you cut the last 25 minutes down, the Frank's Red Hot sauce may be spicier.  Do that at your own risk.

Otherwise, I scooped it into our bowls and let it sit for about 10 minutes.  Then we added sour cream and shredded cheese.  It was delicious.  OMG. :)