Looking for a bold, flavorful dish that brings the heat and heartiness all in one? Say hello to Buffalo Chicken Chili! This is one of those recipes that’s perfect for cozy nights in or game-day gatherings. Imagine the spicy, tangy kick of buffalo sauce mingling with tender chicken, beans, and veggies for a hearty, satisfying meal. Trust me, once you try it, you’ll be hooked. It’s the kind of chili that warms you from the inside out, with just the right amount of kick to keep things exciting.
Why You’ll Love Buffalo Chicken Chili
This chili isn’t your average bowl of comfort—it’s got a unique flavor profile that makes it extra special. Here’s why it’s a favorite:
Spicy and Savory: If you love a little heat, this dish brings the perfect amount of buffalo sauce heat to keep things lively, while still being balanced with savory, rich flavors.
Quick and Easy: Ready in about 30 minutes, this is the kind of dish you can throw together without much fuss. Perfect for busy weeknights or lazy weekends when you want something satisfying but don’t want to spend hours in the kitchen.
Customizable: Want to make it milder? Just scale back on the buffalo sauce. Want more heat? Add some extra hot sauce or cayenne pepper. You’re in control of the spice level!
Crowd-Pleasing: This one’s great for feeding a crowd. Whether you’re serving it for a family dinner, at a party, or for game day, it’s a dish everyone will rave about.
Hearty and Filling: Packed with protein, fiber, and healthy veggies, this chili is the kind of meal that sticks with you. You won’t be hungry again 30 minutes later.
Ingredients in Buffalo Chicken Chili
Here’s what you need to make this chili your new favorite dish:
Chicken Breasts: Boneless, skinless chicken breasts are the heart of this chili. They cook quickly and easily and soak up all those incredible flavors.
Buffalo Sauce: This is the star ingredient! The tangy, spicy buffalo sauce gives the chili that bold kick. Choose your favorite brand or make your own at home!
Beans: A mix of white beans and kidney beans adds creaminess and texture to the chili. They balance out the heat from the buffalo sauce perfectly.
Onions and Garlic: Essential for that aromatic base that gets your chili off to a good start.
Chicken Broth: This helps bring everything together into a lovely, soupy consistency. It’s perfect for soaking up that spicy buffalo goodness.
Cheese and Sour Cream: The perfect finishing touches! Topped with shredded cheese and a dollop of sour cream, this chili becomes even more comforting and delicious.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how to make this zesty chili:
Cook the Chicken: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and fully cooked through. Once done, shred the chicken using two forks.
Sauté the Veggies: In the same pot, add the diced onions and garlic. Sauté until the onions are soft and translucent—about 3-4 minutes. The smell of garlic cooking will already have your mouth watering!
Add the Liquids and Beans: Stir in the chicken broth and buffalo sauce. Then, add the beans—both white beans and kidney beans. Give everything a good stir to combine.
Simmer and Season: Bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together. Taste and adjust the seasoning, adding salt, pepper, or more buffalo sauce if you like it spicier.
Serve: Ladle the chili into bowls and top with shredded cheese and a dollop of sour cream. If you want, add a sprinkle of green onions or fresh herbs for a burst of freshness.
Enjoy: Serve hot and savor that spicy, savory goodness!
How to Serve Buffalo Chicken Chili
Buffalo Chicken Chili is perfect on its own, but here are a few sides that’ll take it to the next level:
Cornbread: You can’t go wrong with a warm, buttery slice of cornbread to dip into that spicy chili. It adds a lovely sweetness that balances the heat.
Fresh Salad: A light, crisp salad with a tangy dressing is a great contrast to the richness of the chili.
Tortilla Chips: If you love a bit of crunch, serve this chili with some tortilla chips. They’re perfect for scooping up all that saucy goodness.
Rice: For an extra hearty meal, serve the chili over a bed of rice. It’s a great way to soak up all the flavors.
Additional Tips
Spice Level: If you’re not a fan of too much heat, reduce the amount of buffalo sauce or opt for a mild version. You can always add more spice later!
Make It Ahead: This chili tastes even better the next day, so feel free to make it ahead of time. The flavors have more time to meld together, and it’s great for leftovers.
Vegetarian Version: Swap the chicken for a plant-based protein like tofu or tempeh to make a vegetarian version of this chili. You can also add extra veggies like bell peppers or zucchini.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
Freezing: This chili freezes well! Store in an airtight container and freeze for up to 3 months. Just thaw and reheat when you’re ready to eat.
FAQ Section
Q1: Can I use ground chicken instead of chicken breasts?
A1: Yes! Ground chicken works well and will cook even faster, giving the chili a different texture. Brown it first before adding the other ingredients.
Q2: Can I make this in a slow cooker?
A2: Absolutely! Cook the chicken separately, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours. It’s a great option for meal prep.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Q4: Can I make this chili spicier?
A4: You bet! Add more buffalo sauce, cayenne pepper, or red pepper flakes to crank up the heat. Taste as you go!
Q5: Can I freeze this chili?
A5: Yes! Store the cooled chili in an airtight container in the freezer for up to 3 months. Reheat gently when you’re ready to enjoy.
Q6: Can I use other types of beans?
A6: Of course! Black beans or pinto beans would be great substitutions if you don’t have white beans or kidney beans on hand.
Q7: What can I top my chili with?
A7: Besides cheese and sour cream, you can top your chili with diced green onions, cilantro, or even some crispy bacon bits for extra flavor.
Q8: Can I make this ahead of time?
A8: Yes! This chili actually tastes better the next day, so make it ahead and store it in the fridge for up to 4 days.
Q9: What should I serve this chili with?
A9: It’s great with cornbread, tortilla chips, or even over rice. Try pairing it with a fresh salad for a nice balance.
Q10: Can I make this a vegetarian chili?
A10: Yes! Use a plant-based protein like tofu, tempeh, or even just extra beans and veggies for a delicious vegetarian version.
Conclusion
Buffalo Chicken Chili is the perfect dish when you want something hearty, flavorful, and just the right amount of spicy. It’s comforting, customizable, and sure to be a hit whether you’re serving it for a family dinner or at your next party. So, get your buffalo sauce ready and dive into this deliciously spicy chili—you won’t regret it!
Print
Buffalo Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Description
This Buffalo Chicken Chili is a bold and spicy twist on traditional chili. Made with tender chicken, beans, fire-roasted tomatoes, and a creamy, tangy buffalo sauce base, it’s a perfect meal for game day or any time you’re craving something hearty and flavorful.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 (14.5 oz) cans great northern beans, drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes with juice
- 2 cups chicken broth
- 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at the end if needed)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles, optional
- Celery slices, optional
Instructions
- Combine the chicken, beans, tomatoes with their juice, broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt in the slow cooker.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Cut the cream cheese into small cubes and stir into the slow cooker.
- Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
- Once the cream cheese is melted and incorporated, ladle the chili into bowls.
- Top with blue cheese crumbles, cheddar cheese, or tortilla chips. Serve with celery sticks if desired.
Notes
- If you like it spicier, feel free to add more buffalo wing sauce at the end.
- For a richer flavor, use chicken thighs instead of breasts.
- This chili pairs perfectly with cornbread or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85 mg