Buffalo Chicken Chili
Buffalo Chicken Chili is a delightful twist on traditional chili, blending the spicy kick of buffalo sauce with tender chicken and hearty beans. Perfect for chilly evenings, it's healthy and can be customized with various toppings.
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.
Notes
For a milder spice, remove the seeds from the jalapeños. Substitute cannellini beans with black beans or kidney beans as desired. Increase the amount of hot sauce for added heat. Add vegetables like corn or bell peppers for more flavor and nutrition. You can also use ground turkey or beef instead of chicken.