Buffalo Chicken Chili Recipe
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Chili Recipe
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This Buffalo chicken chili hits all the right notes - savory, spicy, tangy, and absolutely delicious - loaded with chunky chicken and zesty Buffalo sauce. It's so easy to make! Plus you can make a creamy version.
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Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless chicken chopped (use chicken breast, thigh, or a combination)
- 1 large onion diced
- 2-3 Jalapeno peppers diced - use bell pepper for milder heat
- 6 cloves garlic
- 2 tablespoons chili powder blend or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup chicken broth or use beer – use 1.5-2 cups for a less thick chili
- 1 cup buffalo sauce
- 2 cans fire roasted tomatoes with juices (15 ounce each)
- 2 cans kidney beans (15 ounce each) drained and rinsed (you can use other chili beans, like cannelini beans, etc)
- Toppings. Crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, tortilla strips or chips
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Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside onto a plate.
- Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.
- Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.
- Stir in the tomato paste and cook for 1 minute.
- Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return the reserved chicken to the pot and simmer for at least 30 minutes. You can simmer longer to develop the flavor if you’d like.
- Serve into bowls with toppings and enjoy.
Notes
- For a CREAMY version, swirl in 6 ounces cream cheese until melted through before serving. You can also use 1 cup sour cream or Mexican crema.
- Crockpot/Slow Cooker Version: After browning the chicken and cooking the vegetables, simply dump them into a slow cooker with the rest of the ingredients and cook on low for 3-4 hours.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
28g
(9%)
Protein
42g
(84%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
1628mg
(68%)
Potassium
1098mg
(31%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
1441IU
(29%)
Vitamin C
14mg
(16%)
Calcium
86mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 1628mg | 68% |
| Potassium | 1098mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1441IU | 29% |
| Vitamin C | 14mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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