Buffalo Chicken Chili

• 2 Tbsp. olive oil
• 1 large white onion, diced
• 2 carrots (about 1 cup), diced
• 2 celery stalks (about 1 cup), diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 4 cups shredded cooked chicken
• 1 (14 oz) can diced tomatoes and green chiles
• 1 (14 oz) can white Northern beans
• 1/2 cup sweet corn
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/3 cup hot sauce (I prefer Frank's)
• salt and black pepper
• optional toppings: blue cheese crumbles, chopped green onions

1. Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent. Add garlic and saute for an additional 2 minutes until fragrant, stirring occasionally.
2. Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.

olive oil, white onion, carrots, celery stalks, garlic, chicken broth, chicken, tomatoes, white northern beans, sweet corn, chili powder, cumin, hot sauce, salt, blue cheese crumbles

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-chili-51956201 (may not work)