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Buffalo Chicken Chili Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 350 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.
  3. 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.
  4. Stir in the tomato paste and cook for 1 minute.
  5. 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.
  6. 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

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

% 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.