Buffalo Chicken Chili: A Spicy, Comforting Twist on Classic Chili

Buffalo Chicken Chili brings together the bold flavors of spicy buffalo wings and the hearty, satisfying comfort of a chili. This recipe combines tender shredded chicken, zesty buffalo sauce, and a medley of beans and vegetables for a unique and flavorful dish. Perfect for cold nights or game day gatherings, this chili offers a spicy kick and a creamy richness that’s sure to please a crowd.

Unlike traditional chili, which typically uses beef or pork, this version uses chicken for a lighter, leaner protein source without sacrificing flavor. The addition of buffalo sauce creates a tangy, spicy heat that pairs beautifully with the creamy texture of the broth. Whether you’re a fan of spicy food or just looking for a new twist on chili, Buffalo Chicken Chili will become a go-to recipe for your meal rotations. For another buffalo-inspired dish, check out these Buffalo Chicken Sliders or Buffalo Cauliflower Bites.

Basic Recipe: Ingredients and Instructions

Buffalo Chicken Chili Recipe

---

• Author: Jennifer Mitchell
• Total Time: 55-60 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Buffalo Chicken Chili is a spicy, comforting twist on traditional chili, packed with shredded chicken, beans, and a zesty buffalo sauce. This hearty dish combines the rich, bold flavors of buffalo wings with the warming, savory elements of chili. It’s perfect for a cozy weeknight dinner, game day, or any time you’re craving something spicy and satisfying.

---

Ingredients

Scale 1x2x3x

For the Chili:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes (with juices)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) white beans (or cannellini beans), drained and rinsed
• 1 cup chicken broth (low-sodium)
• 1/4 cup buffalo sauce (more for extra heat)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• Salt and pepper, to taste

For Toppings (optional):

• Shredded cheddar cheese or blue cheese crumbles
• Sliced green onions
• Sour cream or Greek yogurt
• Chopped cilantro
• Crushed tortilla chips

---

Instructions

Cook the Chicken:

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts (or thighs) and cook for 6-7 minutes per side, until golden and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the pot and set aside to cool.
• Once the chicken is cool enough to handle, shred it using two forks or a hand mixer.

Prepare the Chili:

• In the same pot, add the chopped onion, garlic, and diced bell peppers. Sauté for 5-7 minutes, or until the vegetables are soft and the onion is translucent.
• Add the tomato paste, cumin, paprika, chili powder, cayenne (if using), salt, and pepper. Stir well to coat the vegetables with the spices and cook for another 1-2 minutes until fragrant.

Add Liquids and Chicken:

• Add the diced tomatoes (with juices), chicken broth, buffalo sauce, shredded chicken, kidney beans, and white beans to the pot. Stir to combine.
• Bring the chili to a simmer, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken. If the chili becomes too thick, add more chicken broth or water to reach your desired consistency.

Taste and Adjust:

• Taste the chili and adjust the seasoning as needed. Add more buffalo sauce for extra spice, or a pinch more salt and pepper if necessary.

Serve:

• Ladle the chili into bowls and top with your desired toppings, such as shredded cheese, sour cream, green onions, cilantro, or crushed tortilla chips.

Notes

• Make it spicier: Add more buffalo sauce or cayenne pepper to increase the heat. If you want even more flavor, you can stir in a bit of ranch seasoning for a creamy kick.
• Make it milder: Reduce the amount of buffalo sauce or cayenne pepper if you prefer a less spicy chili.
• Use leftovers: You can make this chili ahead of time and store it in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
• Chicken alternatives: If you prefer, you can use cooked rotisserie chicken or ground chicken instead of cooking the chicken breasts from scratch.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (1/6 of the recipe)
• Calories: 350 kcal
• Sugar: 5g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 35g
• Cholesterol: 75mg

Keywords: Buffalo Chicken Chili Recipe

Instructions

1. Cook the Chicken:
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-6 minutes on each side until golden brown. Remove from the pot and set aside to cool slightly.
   • Once cooled, shred the chicken using two forks or your hands. Set the shredded chicken aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, until the vegetables are soft and fragrant.
3. Add the Ingredients:
   • Add the shredded chicken back into the pot along with the white beans, diced tomatoes, green chilies, buffalo wing sauce, cumin, chili powder, paprika, salt, and black pepper. Stir everything together to combine.
4. Simmer the Chili:
   • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let the chili simmer for 20-25 minutes, stirring occasionally. If you prefer a thicker chili, allow it to cook longer to reduce the broth.
5. Add Cream Cheese (Optional):
   • If you’d like a creamy, velvety texture, stir in the cream cheese once the chili has finished simmering. Let it melt completely into the chili, then taste and adjust the seasoning as necessary.
6. Serve:
   • Ladle the chili into bowls, then garnish with fresh parsley and crumbled blue cheese, if desired. Serve with tortilla chips or crusty bread for dipping.

Advanced Techniques

1. Use Rotisserie Chicken

For a quicker version of Buffalo Chicken Chili, use rotisserie chicken. Simply shred the chicken from the bones and add it to the pot. This method saves you time while still providing a rich, flavorful chicken base for the chili.

2. Spice It Up

If you love heat, add extra buffalo wing sauce or a dash of cayenne pepper to intensify the spiciness of the chili. You can also throw in fresh diced jalapeños for a more authentic buffalo wing experience.

3. Make It Smokier

For a smoky twist, consider adding a small can of chipotle peppers in adobo sauce. The chipotle will add a smoky, spicy depth of flavor to the chili that pairs perfectly with the buffalo sauce.

4. Slow Cooker Version

This recipe can easily be adapted to a slow cooker. After sautéing the vegetables and cooking the chicken, add all the ingredients to your slow cooker, set it on low, and cook for 4-6 hours. The longer it simmers, the more the flavors meld together.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Buffalo Chicken Chili is a great dish for meal prepping, as it stores and reheats well. Here are some tips for storing and maintaining this dish:

Storage

• Refrigeration: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow the chili to cool completely before refrigerating it.
• Freezing: This chili freezes well, so you can make a big batch and save some for later. Store the chili in a freezer-safe container for up to 3 months. When reheating, it may need a little extra liquid (such as chicken broth) to loosen up the texture.

Reheating Tips

• Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. Add a splash of chicken broth or water if the chili has thickened too much.
• Stovetop: To reheat the chili on the stovetop, simply place it in a pot over medium heat. Stir occasionally and add more broth if needed to achieve the desired consistency.

Dietary Adaptations and Substitutions

1. Dairy-Free

To make Buffalo Chicken Chili dairy-free, skip the cream cheese and crumbled blue cheese. You can add a dollop of dairy-free sour cream or a sprinkle of dairy-free cheese for added creaminess and flavor.

2. Low-Carb/Keto

For a keto-friendly version, you can omit the beans and replace them with more chicken and vegetables. Cauliflower rice or shredded zucchini can be used as a low-carb substitute for beans, creating a hearty texture without the extra carbs.

3. Gluten-Free

This recipe is naturally gluten-free as long as the buffalo wing sauce and chicken broth are certified gluten-free. Be sure to check the labels on your ingredients, as some pre-made sauces and broths may contain gluten.

4. Vegetarian

For a vegetarian version of this dish, you can replace the chicken with plant-based protein such as tofu or tempeh. You can also opt for a bean-based chili, where additional beans like kidney or black beans can create a satisfying, meatless chili.

FAQs About The Recipe

Can I use ground chicken instead of chicken breasts?

Yes! Ground chicken is a great alternative to chicken breasts in this recipe. Simply cook the ground chicken with the onions and peppers until it’s browned and crumbled before adding the other ingredients.

Is there a way to make this chili spicier?

Yes, you can increase the spice level by adding more buffalo wing sauce or sprinkling in some red pepper flakes, cayenne pepper, or chopped fresh jalapeños. For extra heat, you can also use hot sauce or chili paste.

Can I use other types of beans?

Certainly! While white beans work wonderfully in this chili, you can also use black beans, pinto beans, or kidney beans. Feel free to experiment with different types of beans based on your preference.

Can I make this chili ahead of time?

Absolutely! In fact, like most chili recipes, Buffalo Chicken Chili tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I make this recipe in a slow cooker?

Yes! To make this recipe in a slow cooker, simply sauté the vegetables and cook the chicken beforehand. Then, transfer everything to the slow cooker and cook on low for 4-6 hours for an easy, hands-off meal.

Conclusion & Final Thoughts

Buffalo Chicken Chili is a bold and delicious dish that perfectly combines the comfort of chili with the spicy kick of buffalo wings. It’s a unique, flavorful twist on a classic recipe that will have you craving more. Whether you’re making it for a cozy weeknight dinner or a fun game day gathering, this chili is sure to be a hit.

This recipe is also highly adaptable, so you can easily tweak it to suit your dietary preferences or spice tolerance. With its hearty ingredients and zesty buffalo sauce, Buffalo Chicken Chili is a dish that will warm you up from the inside out and keep you coming back for seconds.