It’s a football watching weekend–and this recipe hits the spot! A spicy combination of chili and buffalo wings, it’s loaded with vegetables and lean protein.
4 Tbsp olive oil
1 onion, chopped
3 cloves of garlic, chopped
4 stalks celery, chopped
3 carrots, chopped
1 red bell pepper, chopped
4 Tbsp all purpose flour
1 Tbsp chili powder
1 Tbsp paprika
6 cups chicken broth
3/4 cup Frank’s hot sauce
1 14.5oz can fire roasted tomatoes, diced
1 4oz can chopped green chiles
2 lb chicken breasts, diced
3 15oz cans cannellini beans, rinsed
Heat olive oil in large stock pot. Add onions, garlic, celery, carrots, and red pepper. Sauté until softened.
Add flour to pot and cook until light brown. Stir in chili powder and paprika.
Add chicken broth and hot sauce. Stir until butter/flour mixture has incorporated evenly.
Add chopped chicken. Bring pot to a boil, then reduce to simmer.
Drain diced tomatoes and chiles. Add to pot.
Drain cannellini beans. Add to pot.
Let simmer until beans have softened.
Serve with your choice of toppings.