Buffalo Chicken Chili

• olive oil↗
• small carrot, finely diced↗1
• large yellow onion, diced↗1
• celery, diced↗1
• garlic cloves, chopped↗2
• salt↗
• pepper↗
• (15 ounce) can dark red kidney beans, drained and rinsed↗1
• (14 1/2 ounce) can petite diced tomatoes↗1
• ounces lager beer↗6
• tablespoons ranch dressing mix2
• cups chicken broth↗2
• teaspoons cornstarch↗1 1⁄2
• cups shredded chicken2
• tablespoons buffalo, sauce6
• cup frozen corn kernels, thawed↗1
• blue cheese, crumbles for garnish↗
• parsley, for garnish↗

Step-by-step instructions

1. 1

   Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.

2. 2

   Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.

3. 3

   Add beans, tomatoes, beer and ranch seasoning. Stir.

4. 4

   Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.

5. 5

   Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.

6. 6

   Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.

7. 7

   Taste and season with salt and pepper if needed.

8. 8

   Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.