Buffalo Chicken Chili

This recipe was adapted from My Bizzy Kitchen at http://mybizzykitchen.com/

Buffalo Chicken Chili

This made a large batch, enough to serve 8 to 10 people.  We used it for lunches and an additional meal the next night.  I reduced the amount of spices, etc. to create a milder chili.  Increase for extra spiciness. Those that want some extra spice can also add Tabasco to their servings.

2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots (I used half a bag of matchstick cut carrots)
2 stalks celery, chopped
1 large red bell pepper
1 large onion
3 cloves garlic
1/4 cup chili powder
1 Tbsp. ground cumin
1 Tbsp. paprika
1/4 c. sugar
1/4 cup Frank's Hot Sauce
2- 8 oz. cans tomato sauce
1-15 oz can diced tomatoes
1-15 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can chili beans in sauce, undrained
salt and pepper to taste

Heat a small amount of olive oil or chicken broth in a dutch oven and saute the chicken breasts until they are cooked through.  Remove from heat and cut into bite-sized cubes.

Adding add'l olive oil or  chicken broth, if necessary, saute the vegetables (minus the garlic) over medium heat for about 7 minutes.  Add garlic and saute an add'l minute

Add the remaining ingredients and mix together well.  Cover and simmer on low for an hour.

You may serve with low-fat or fat-free sour creme or reduced-fat shredded cheese.