Buffalo Chicken Chili is a delightful twist on traditional chili, combining the spicy kick of buffalo sauce with tender chicken and hearty beans. This recipe is perfect for those chilly evenings when you want something warm and comforting. It offers the rich flavors of buffalo wings without the mess and can easily become a staple in your home.
Why Make This Recipe
This Buffalo Chicken Chili is not only delicious but also easy to make. It is packed with protein, fiber, and flavor, making it a healthy choice too. Whether you’re feeding a crowd or looking for easy meal prep during the week, this chili is the answer. Plus, it’s customizable with your favorite toppings like sour cream and blue cheese, making it versatile for everyone’s taste buds.
How to Make Buffalo Chicken Chili
Ingredients
- 1 tablespoon vegetable oil
- 1 onion (diced)
- 2 jalapeño peppers (diced, seeds removed for a milder chili)
- 2 boneless, skinless chicken breasts (1½ pounds)
- 14.5 ounces diced fire-roasted tomatoes (1 can)
- 1 cup low-sodium chicken stock
- ½ cup Franks RedHot Sauce (see note)
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans (drained and rinsed, 2 cans)
- 4 ounces cream cheese (cut into cubes, about ½ brick)
- Kosher salt and freshly ground black pepper (to taste)
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Directions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and jalapeño, then sauté until softened, about 5 minutes.
- Add the chicken breasts, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through, about 25 minutes.
- Remove the chicken from the pot and shred it into bite-sized pieces with two forks. Return the chicken to the pot along with the beans, cream cheese, and salt and pepper to taste. Cook until warmed through, about 5-10 minutes.
- Serve the chili with your desired toppings.
How to Serve Buffalo Chicken Chili
Serve Buffalo Chicken Chili hot in bowls. Top with tortilla strips, sliced celery, a dollop of sour cream, and a sprinkle of blue cheese crumbles for extra flavor and crunch. This dish is perfect for game day or as a cozy weeknight meal.
How to Store Buffalo Chicken Chili
Allow the chili to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. To reheat, simply warm it on the stove or microwave until heated through.
Tips to Make Buffalo Chicken Chili
- For a milder spice, remove the seeds from the jalapeños.
- You can substitute the cannellini beans with other beans like black beans or kidney beans.
- If you love more heat, increase the amount of hot sauce to suit your taste.
Variation
Feel free to add more vegetables to the mix, like corn or bell peppers, for extra flavor and nutrition. You can also substitute the chicken with ground turkey or beef for a different take on this chili.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but increase the cooking time until they are fully cooked.
2. What can I use instead of cream cheese?
You can use Greek yogurt or sour cream if you prefer a lighter option or don’t have cream cheese on hand.
3. Can I make this chili in a slow cooker?
Absolutely! Just add all the ingredients (except for the cream cheese) into the slow cooker and cook on low for about 6-8 hours or high for 3-4 hours. Stir in the cream cheese just before serving.
Buffalo Chicken Chili
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion (diced)
- 2 jalapeño peppers (diced, seeds removed for a milder chili)
- 2 boneless, skinless chicken breasts (1½ pounds)
- 14.5 ounces diced fire-roasted tomatoes (1 can)
- 1 cup low-sodium chicken stock
- ½ cup Franks RedHot Sauce
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans (drained and rinsed, 2 cans)
- 4 ounces cream cheese (cut into cubes, about ½ brick)
- Kosher salt and freshly ground black pepper (to taste)
Toppings
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Instructions
Preparation
- Heat the oil in a large soup pot or Dutch oven over medium heat.
- Add the onion and jalapeño, then sauté until softened, about 5 minutes.
Cooking
- Add the chicken breasts, tomatoes, chicken stock, hot sauce, chili powder, and cumin.
- Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through, about 25 minutes.
- Remove the chicken from the pot and shred it into bite-sized pieces with two forks.
- Return the chicken to the pot along with the beans, cream cheese, and salt and pepper to taste.
- Cook until warmed through, about 5-10 minutes.
Serving
- Serve the chili hot in bowls topped with tortilla strips, sliced celery, a dollop of sour cream, and a sprinkle of blue cheese crumbles.
