Super Bowl Buffalo Chicken Chili

• 1 lb. lean ground chicken
• 1 medium onion, chopped
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tbsp. minced garlic
• 1 tbsp. chili powder
• 2 tsp. cumin
• 2 tsp. paprika
• 1/2 tsp. salt
• freshly ground black pepper
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 14.5 oz. can refried beans
• 1 cup unsalted chicken bone broth
• 1/2 cup Frank's buffalo hot sauce

Heat a skillet over medium high heat.   Spray with olive oil cooking spray and add the chicken.  Cook the chicken, breaking it up with a wooden spoon, until it is no longer pink, about 5 minutes.  Set aside.

Meanwhile, heat a pot over medium high heat and spray with olive oil cooking spray.  Add the onion, carrots, celery and garlic.  Stir to mix well.  Season with chili powder, cumin, paprika, salt and freshly ground black pepper.  Cook until veggies start to soften, about 5 minutes.

Add the white beans, refried beans and broth.  Bring to a simmer, cover and let simmer covered for 10-15 minutes.  Stir in the hot sauce and cooked chicken and mix well.  Cover and let simmer 30 minutes, stirring occasionally.

Enjoy with toppings such as shredded cheese, sour cream, and chopped green onions.

Serves 4-6.