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Paleo Buffalo Chicken Chili
All the buffalo goodness of chicken wings in a veggie-packed, low-carb chili. With just enough heat to wake up the taste buds and warm the soul, this is a perfect weeknight recipe to keep you toasty all through the winter.
Prep Time: 00:05
Cook Time: 00:60
1 pound medium sausage (pork, chicken, venison)
1 diced onion
4 diced carrots
6 diced celery stalks
1 diced bell pepper
1 diced sweet potato
5 - 2
pounds shredded chicken thighs or breasts
28 oz can diced organic tomatoes
15 oz can tomato sauce
2 tablespoons tomato paste
2 cups chicken broth
1/2 - 1 cup buffalo sauce depending on your heat preference
1 teaspoon chili and cumin
1/2 teaspoon onion powder, garlic powder, and smoked paprika
optional-garnish with green onion, corn chips, blue cheese
1In a large soup pot, brown sausage until golden and cooked through. Depending on the leanness, you may need to add 1 teaspoon of cooking fat (coconut oil, butter, ghee) to caramelize vegetables.
2Add onion, carrots, celery, pepper, and sweet potatoes. Cook until beginning to soften, about 10 minutes.
3Add in chicken, tomatoes, tomato sauce, paste, broth, buffalo sauce, and spiced. Stir until combined. Bring to boil and reduce to a simmer for at least 30 minutes. The more time it has to simmer, the more your flavors will be able to develop. If possible, cook for an hour or two.
4Garnish with whatever floats your boat!
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