Buffalo-Style Chicken Chili Dip

• 3 celery ribs, finely chopped
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons butter
• 2 pounds ground chicken
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/4 cup Louisiana-style hot sauce
• 3 teaspoons smoked paprika
• 1 bay leaf
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Crumbled blue cheese and tortilla chips

1. In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
2. Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
3. Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips.

celery, onion, carrot, garlic, butter, ground chicken, olive oil, chicken broth, kidney beans, cannellini beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper, tortilla chips

Taken from www.tasteofhome.com/recipes/buffalo-style-chicken-chili-dip/ (may not work)