Buffalo Chicken Chili is a fiery and comforting dish that brings together the bold flavors of Buffalo sauce with tender chicken and hearty beans. This chili is perfect for warming up on a chilly day or spicing up your next gathering.
Buffalo Chicken Chili
Why This Buffalo Chicken Chili Is the Best
- Spicy and Flavorful: The chili is infused with the spicy and tangy flavors of Buffalo sauce, providing a bold and exciting taste.
- Tender Chicken: Shredded chicken adds a tender and juicy protein component to the dish.
- Hearty Beans: Beans provide a hearty texture and additional protein, making the chili filling and satisfying.
- Creamy Garnish: The dollop of sour cream adds a creamy contrast to the spicy chili, while the chopped green onions provide a fresh and crisp topping.
Perfect for Any Occasion
Whether you’re preparing a cozy weeknight meal, hosting a game day party, or looking for a comforting and flavorful dish, Buffalo Chicken Chili is the perfect choice. The combination of spicy sauce, tender chicken, and hearty beans makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Cannellini Beans: Add creaminess and protein to the chili.
- Buffalo Wing Sauce: Provides bold, tangy heat characteristic of Buffalo flavor.
- Diced Tomatoes: Bring balance with acidity and body to the chili.
- Chicken Breasts: Lean protein that shreds beautifully into the dish.
- Cream Cheese/Blue Cheese: Adds richness and a cooling contrast to the heat.
- Garlic, Onion, Carrots, Celery: Form a flavorful base for the chili.
- Cumin, Chili Powder, Smoked Paprika: Provide warmth, depth, and smoky undertones.
- Maple Syrup or Honey: Balances the spicy and tangy flavors with a hint of sweetness.
- Cilantro, Green Onion, Lime: Add freshness and a pop of color.
- Blue Cheese and Tortilla Chips: Provide creaminess and crunch for the perfect finish.
Tips for Making the Best Buffalo Chicken Chili
- Use Fresh Ingredients: For the best flavor, use fresh chicken, high-quality beans, and fresh vegetables.
- Season Generously: Don’t skimp on the Buffalo sauce and spices – they add a lot of flavor to the dish.
- Cook Evenly: Ensure the chicken and beans are cooked evenly to achieve the best texture and flavor.
- Garnish with Fresh Herbs: Top the chili with fresh herbs like cilantro or parsley for added flavor and visual appeal.
Serving Suggestions
- With Cornbread: Serve Buffalo Chicken Chili with cornbread to soak up the delicious sauce.
- With a Side Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With Tortilla Chips: Pair with tortilla chips for a crunchy and fun addition.
- With Grated Cheese: Top with freshly grated cheddar cheese for extra richness.
- With Lemon Wedges: Serve with lemon wedges for a refreshing and tangy contrast.
A Must Try
Imagine digging into this Buffalo Chicken Chili—each bite filled with tender chicken, hearty beans, and a spicy, flavorful sauce, all garnished with creamy sour cream and fresh green onions. Whether you’re sharing it with family and friends or enjoying it on your own, this chili is sure to become a favorite in your home. Gather your ingredients and create a meal that’s both satisfying and delicious. You’ll love sharing this flavorful dish with loved ones and making special moments even more memorable!
Be sure to check out these other delicious dinner recipes!
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Buffalo Chicken Soup
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Creamy Buffalo Chicken Mac and Cheese
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Buffalo Chicken Wrap
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Buffalo Chicken Pizza
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Crispy Buffalo Wings
Buffalo Chicken Chili
Whether you’re preparing a cozy weeknight meal, hosting a game day party, or looking for a comforting and flavorful dish, Buffalo Chicken Chili is the perfect choice.
Ingredients
- 2 lbs chicken breasts skinless & boneless
- 2 x 15 oz cans cannellini beans low sodium drained & rinsed
- 28 oz can diced tomatoes low sodium
- 1 cup chicken broth low sodium
- 1/2 cup buffalo wing sauce like Frank's red hot
- 5 garlic cloves minced
- 1 large onion chopped
- 3 large carrots chopped
- 3 large celery stalks chopped
- 2 tablespoon maple syrup or honey
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1/2 cup cubed cream cheese or crumbled blue cheese
- for garnish: Cilantro green onion, lime, blue cheese and tortilla chips
Instructions
Stovetop
- Start by heating up a big Dutch oven or a sturdy pot over medium-high heat. Drizzle in some oil and give it a swirl to coat the bottom. Toss in the garlic, onion, carrots, and celery, letting them sizzle and soften for about 5 minutes—don’t forget to stir now and then!
- Next, add the chicken breasts, beans, diced tomatoes, chicken broth, a splash of Frank’s Red Hot sauce, a touch of maple syrup, and all the cozy spices like cumin, chili powder, and smoked paprika. Give everything a good stir so it’s well mixed. Pop the lid on, let it come to a bubbling boil, then turn the heat to low and let it simmer for 25 minutes.
Slow Cooker
- Warm up a large skillet over medium heat and add a swirl of oil to coat the surface. Toss in the garlic, onion, carrots, and celery, letting them cook and soften for about 5 minutes, giving them a gentle stir now and then.
- Once they’re ready, move everything into a large slow cooker. Add the beans, diced tomatoes, chicken broth, a dash of Frank’s Red Hot sauce, a drizzle of maple syrup, and the spices—cumin, chili powder, and smoked paprika. Stir everything together until it’s nicely combined.
- Place the chicken breasts on top and gently press them down so they’re submerged. Cover the slow cooker and let it work its magic—set it to Low for 8 hours or High for 4 hours.
Instant Pot
- Layer the ingredients into your Instant Pot in this order: garlic, onion, carrots, celery, beans, a drizzle of maple syrup, cumin, chili powder, smoked paprika, chicken, chicken broth, Frank’s Red Hot sauce, and diced tomatoes. Resist the urge to stir—just leave everything as is!
- Secure the lid, set the pressure valve to Sealing, and select Pressure Cook or Manual on High for 30 minutes.
- When the cooking time is up, carefully do a quick pressure release by turning the valve to Venting. Wait until the float valve drops completely before opening the lid.
To Finish the Dish
- Take out the chicken breasts and use two forks to shred them into bite-sized pieces. Place the shredded chicken back into the slow cooker, Instant Pot, or Dutch oven. Add a scoop of cream cheese or crumbles of blue cheese, stirring until it melts and blends into the mixture. Let it sit for a few minutes to soak in all the flavors.
- Serve it up warm, topped with fresh cilantro, green onion, a sprinkle of blue cheese, and your favorite tortilla chips or a slice of cornbread on the side.
Notes
- To store, transfer leftovers to an airtight container and refrigerate for up to 5 days.
- For freezing, let the dish cool completely after cooking, then place it in an airtight container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw gently on the stovetop over low heat, keeping it covered as it warms through.
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Buffalo Chicken Chili