Buffalo Turkey Chili

Soups are some of my favorite things to make-- I love adding things to a pot and just letting it cook.  The weekend is a perfect time to let soup cook on the stove and let the smells come through the house all afternoon/evening.

The only thing missing was Frank's hot sauce-- it's my favorite and Walmart was all out- gasp!  Texas Pete was an okay substitute, but next time, we'll definitely use Frank's.

Buffalo Turkey Chili

Ingredients

	1 Tbsp olive oil
	1 pound uncooked ground turkey breast
	2 large Carrots, chopped
	4 celery ribs, chopped
	4 garlic clove, minced
	1 Tbsp paprika
	1 bay leaf
	1 tsp table salt
	1 tsp black pepper
	2 cups fat-free chicken broth
	1/2 cup hot sauce
	15 oz canned tomato sauce
	15 oz canned fire roasted diced tomatoes

Instructions

• Heat oil in large pot. Add turkey, break up while cooking. Add carrots, onion, celery, garlic, paprika, bay leaf, salt, and pepper. Cook, stirring frequently, for 7-8 minutes. Add chicken stock, hot sauce, tomato sauce, and diced tomatoes. Bring the chili to a boil, reduce the heat and simmer for 10 minutes.  Remove bay leaf before serving.  6 servings, 4 points a serving.