Buffalo Chicken Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Add the chicken breasts to the pot, and season with salt, pepper, cumin, and paprika. Cook for about 5-7 minutes until the chicken is browned.

Pour in the diced tomatoes, kidney beans, black beans, buffalo sauce, and chicken broth. Stir to combine all ingredients.

Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, or until the chicken is cooked through.

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the chili, stirring well.

Taste and adjust seasoning with additional salt, pepper, and buffalo sauce according to your preference.

Serve the chili hot, topped with shredded cheddar cheese and sliced green onions.