Buffalo Chicken Chili - cooking recipe

Ingredients

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

Preparation

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.
Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
Add beans, tomatoes, beer and ranch seasoning. Stir.
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.
Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
Taste and season with salt and pepper if needed.
Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.