Buffalo Chicken Chili

• 1 Tablespoon Olive Oil
• 1/2 cups Diced Onion
• 3 cloves Garlic, Peeled And Minced
• 1/2 cups Diced Yellow Pepper
• 2 stalks Celery, Diced
• 2 cups Chopped Raw Chicken Breast
• 1/2 teaspoons Salt
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 2 teaspoons Chili Powder
• 1 teaspoon Oregano
• 2 cans Pinto Beans 14.5 Oz Each
• 1 can Diced Tomatoes, With Juice (28 Oz Can)
• 28 ounces, fluid Chicken Broth
• 3/4 cups Buffalo Wing Sauce
• Optional For Serving: Blue Cheese Crumbles

1. In a large skillet heat oil over medium-high heat. Add onions, garlic, pepper and celery. Cook 5 or 6 minutes or until vegetables soften. Place vegetables into a large slow cooker.
2. In the same skillet, add diced chicken breast. Season with salt and cook for 8-10 minutes or until chicken has browned. Remove from heat.
3. Add the chicken to the vegetables in the slow cooker. Stir in remaining ingredients (up to the Buffalo wing sauce). Put the lid on and cook on low for 7 1/2 hours. Add wing sauce and cook for another half hour.
4. Top with crumbled blue cheese if desired.

olive oil, onion, garlic, yellow pepper, stalks celery, chicken, salt, cumin, paprika, chili powder, oregano, pinto beans, tomatoes, chicken broth, buffalo, crumbles

Taken from tastykitchen.com/recipes/soups/buffalo-chicken-chili-3/ (may not work)