I’ve always been a fan of anything drenched in tangy Buffalo sauce—chicken wings, cauliflower bites, you name it.

One day, I decided to bring those bold, spicy flavors into a comforting bowl of chili. After a few experiments (and more than a few taste tests), I landed on this hearty, soul-warming Buffalo Chicken Chili.

I love how the warmth of chili spices pairs with the signature heat of Buffalo sauce, creating a dish that’s both energizing and comforting at the same time.

It reminds me of the excitement of a big game day feast, only now I can enjoy it with a spoon and a pile of toppings instead of napkins.

My Buffalo Chicken Chili combines shredded or ground chicken, flavorful vegetables, and white beans all simmered in a tangy, zesty Buffalo-infused broth.

A little cream cheese or a splash of heavy cream balances the heat and adds a luxurious texture.

The recipe is surprisingly simple to make—perfect for a weeknight meal—and it’s easily customizable.

You can dial up or dial down the spiciness, swap in different beans, and top it with shredded cheese, sour cream, or chopped green onions.

Every spoonful brings a burst of flavor that’ll warm you from the inside out. Enjoy it with cornbread or crusty bread on the side to mop up every last drop.

Buffalo Chicken Chili
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Buffalo Chicken Chili

Recipe by JoanneCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

320

kcal

Ingredients

  • Base Ingredients:

  • 1 tablespoon olive oil

  • 1 1/4 pounds ground chicken

  • Salt and black pepper to taste

  • Vegetables:

  • 1 onion, chopped

  • 1 yellow bell pepper, diced

  • 2 cloves garlic, minced

  • 1 heaping cup carrots, chopped

  • 1 heaping cup celery, chopped

  • Spices:

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons paprika

  • 1/4 teaspoon cayenne pepper (optional)

  • Liquids and Beans:

  • 2 cups low-sodium chicken broth

  • 1 (15 oz) can tomato sauce or tomato puree

  • 1 (15 oz) can fire-roasted diced tomatoes

  • 1 (15 oz) can small white beans (Northern or cannellini), drained and rinsed

  • 1/3 cup buffalo wing sauce (e.g., Frank’s RedHot or your favorite brand)

  • Optional Toppings:

  • Chopped scallions

  • Diced avocado

  • Blue cheese crumbles

  • Tortilla chips

Directions

  • Cook the Chicken:
  • Heat olive oil in a large pot over medium-high heat. Add ground chicken, season with a pinch of salt and pepper, and cook for 5-7 minutes, breaking it up with a spatula until browned and no longer pink.
  • Add Vegetables and Spices:
  • Stir in the onion, bell pepper, garlic, carrots, and celery. Cook for 8-10 minutes until the vegetables begin to soften.
  • Add cumin, paprika, and cayenne pepper. Stir well to coat the vegetables and chicken with the spices.
  • Combine the Chili:
  • Add chicken broth, tomato sauce, diced tomatoes, white beans, and buffalo wing sauce to the pot. Stir to combine.
  • Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 20-30 minutes, stirring occasionally, until the chili thickens and the flavors meld.
  • Serve:
  • Ladle the chili into bowls and top with your favorite garnishes like blue cheese, scallions, or avocado.

Recipe Video

Notes

  • For a milder chili, skip the cayenne pepper and use a mild buffalo wing sauce.
  • To make it dairy-free, omit the blue cheese or use a dairy-free alternative.
  • You can double or triple the recipe for larger gatherings; just use a larger pot!

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
    .
  • Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    .
  • Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.