• Heat 1 Tablespoon extra virgin olive oil in a large pan or dutch oven over medium-high heat. Brown the 1 pound lean ground chicken, breaking up the meat into small pieces until cooked through, about 8 to 10 minutes. Set aside and keep warm.
• In the same (now empty) pan add 1 medium onion, 1/2 cup carrots, 1/2 cup celery, 3 cloves garlic, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons paprika, and a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
• Add 1 15.5 ounce can great northern beans, 1 16 ounce can refried beans, 1 cup bone broth, 1/2 cup beer, 1/2 cup Frank’s Red Hot Sauce and chicken, bring to a boil and simmer covered on medium-low about 25 to 30 minutes, stirring occasionally.
• Top with shredded cheese, greek yogurt/sour cream, green onions, as desired.

Slow Cooker Directions

• Heat the olive oil in a large skillet over medium-high heat. Add the onion, and cook until softened, about 2-3 minutes.
• Add the ground chicken and brown, breaking up the meat into small pieces until cooked through, about 8 to 10 minutes.
• Add the browned onions and chicken to the slow cooker and add the remaining ingredients. Cook on LOW for 8 hours or HIGH for 4 hours.

Instant Pot Directions

• Turn instant pot to SAUTE and add olive oil. Once hot, add ground chicken and cook 3 minutes, breaking it up as it browns. Remove the chicken from the pot and set aside.
• To the (now empty) pot, add the onion, carrot, celery, garlic, spices, and a pinch of salt and pepper, and cook until the vegetables soften, 2-3 minutes.
• Hit CANCEL and add the beans, chicken broth, beer, hot sauce and chicken. Hit MANUAL to cook at high pressure for 7 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
• Once the time is up, let the pressure release naturally for 10 minutes before turning the valve to release any remaining pressure.