Buffalo Chicken Chili Recipe -

Buffalo Chicken Chili combines lean ground chicken, spicy buffalo wing sauce, kidney beans, and a flavorful blend of vegetables and seasonings in one hearty pot.

This comforting dish brings together the tangy heat of buffalo wings and the rich, satisfying texture of traditional chili. With just 15 minutes of preparation and 1 hour and 15 minutes of cooking, it makes 10 generous servings.

Each serving contains approximately 301 calories and 28 grams of protein, making this chili a filling option for family dinners, game-day gatherings, or weekly meal preparation.

Serve it with cooling toppings, crunchy celery, or warm cornbread to balance the spicy tomato-based broth.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Servings: 10
Calories: 301 per serving
Protein: 28g per serving
Cooking Method: Stovetop

Ingredients

The combination of lean chicken, aromatic vegetables, tomatoes, beans, and buffalo sauce creates a satisfying chili with plenty of savory flavor and a noticeable spicy kick.

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery stalks, finely chopped
5 garlic cloves, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
Salt and black pepper, to taste
1/2 cup hot buffalo wing sauce, such as Frank’s REDHOT
2 cans (15 ounces each) tomato sauce
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) white kidney beans (cannellini), drained
1 can (19 ounces) red kidney beans, drained

Kitchen Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or heat-resistant spatula
Measuring cups and spoons
Can opener
Ladle for serving

Instructions

Step 1: Brown the Ground Chicken

Place a large pot over medium-high heat. Add the olive oil and butter, allowing the butter to melt and coat the bottom of the pot. Add the ground chicken and break it into smaller pieces using a wooden spoon.

Cook for 7–10 minutes, stirring frequently, until the chicken is no longer pink and is thoroughly cooked. Avoid leaving large clumps of meat, as smaller pieces distribute more evenly throughout the chili.

Step 2: Sauté the Vegetables and Seasonings

Add the chopped carrot, onion, celery, and garlic to the browned chicken. Sprinkle in the chili powder, cumin, paprika, salt, and black pepper.

Stir everything together and cook for another 3–4 minutes. The onion should begin to turn translucent, while the vegetables soften slightly and release their aromas. Keep stirring to prevent the garlic and spices from sticking to the bottom of the pot.

Step 3: Add the Buffalo Sauce and Tomatoes

Pour the buffalo wing sauce into the pot, followed by the tomato sauce and crushed tomatoes. Stir thoroughly, scraping the bottom of the pot to incorporate any flavorful browned bits.

Add the drained cannellini beans and red kidney beans. Mix gently until the ingredients are evenly distributed and the beans are coated with the spicy tomato mixture.

Step 4: Bring the Chili to a Boil

Increase the heat and bring the mixture to a full boil, stirring occasionally. Once it begins bubbling, reduce the heat to medium-low.

Allow the chili to settle into a gentle simmer. Avoid keeping it at a rapid boil, as excessive heat can cause the bottom to scorch and the vegetables to become overly soft.

Step 5: Simmer Until Thick and Flavorful

Cover the pot partially and simmer for approximately 1 hour, stirring occasionally. This gives the vegetables time to become tender and allows the buffalo sauce, spices, tomatoes, and beans to develop a cohesive flavor.

Check the consistency toward the end of cooking. If the chili becomes thicker than you prefer, add a little water or broth and stir until the desired consistency is reached. Taste and adjust the salt, pepper, or buffalo sauce before serving.

Tips for Making Buffalo Chicken Chili

Brown the chicken thoroughly: Breaking the chicken into small pieces while cooking helps it brown evenly and creates a better texture throughout the finished chili.
Adjust the spice level: Start with the specified buffalo sauce for a pronounced spicy flavor. If you prefer a milder chili, reduce the sauce and add more gradually after tasting.
Let the chili simmer gently: Low, steady heat gives the seasonings time to blend and prevents the tomato base from scorching.
Stir occasionally: Scraping the bottom of the pot during cooking helps prevent sticking, especially as the chili thickens.
Drain the beans: Removing excess canning liquid helps maintain the intended consistency and keeps the tomato broth from becoming unnecessarily thin.
Taste before serving: Buffalo wing sauces differ in saltiness and heat, so make final seasoning adjustments after the chili has simmered.

Customization and Variations

Slow Cooker Buffalo Chicken Chili

For a slow cooker version, first brown the ground chicken in a skillet and sauté the vegetables with the seasonings. Transfer the mixture to the slow cooker, then add the buffalo sauce, tomato sauce, crushed tomatoes, and drained beans.

Stir well, cover, and cook on low until the vegetables are tender and the flavors have blended. Cooking time will vary by appliance, so check the chili periodically and ensure the chicken is thoroughly cooked.

If you prefer a thicker consistency, uncover the slow cooker near the end of cooking and allow some excess liquid to evaporate.

Add More Vegetables

Bell peppers, zucchini, yellow squash, corn, and sliced mushrooms can add extra color, texture, and variety. Chop the vegetables into small, even pieces so they cook at a similar rate.

Add firmer vegetables with the carrot and onion, and incorporate quicker-cooking options such as zucchini toward the end of the simmer.

Make It Creamier

For a richer, creamier variation, stir in a small amount of cream of chicken soup or cream of celery soup along with the tomato ingredients.

You can also finish the chili with a little sour cream or shredded cheese in individual bowls. These additions will change the consistency and nutritional values.

Use Shredded Chicken

Cooked, shredded chicken breast can replace the ground chicken if you have leftovers or want a different texture.

Sauté the vegetables and spices first, then add the shredded chicken along with the sauces, tomatoes, and beans. Simmer until everything is heated through and the flavors have combined.

Serving Suggestions

The tangy heat of buffalo sauce pairs well with cool, creamy toppings and mild, slightly sweet sides. Set out a selection of toppings so everyone can customize their bowl.

Topping Ideas

Shredded cheddar: Adds a rich, savory flavor that complements the spicy tomato broth.
Tex-Mex cheese: Melts into the warm chili and adds a creamy finish.
Sour cream: Provides a cool, tangy contrast to the buffalo sauce.
Ranch dressing: Offers a familiar creamy flavor inspired by classic buffalo wings.
Blue cheese dressing: Adds a distinctive tangy topping for those who enjoy the traditional buffalo wing combination.
Crushed corn chips: Provide a crunchy texture that contrasts with the tender beans and chicken.
Fresh celery sticks: Bring a crisp, refreshing element to each serving.

Side Dishes

Serve the chili with warm cornbread, which adds a slightly sweet contrast to the spicy broth. Cornbread muffins, toasted bread, or a simple green salad also make suitable accompaniments.

For a casual game-day meal, serve the chili with a platter of celery sticks and tortilla chips.

Nutrition Facts

The following estimates are provided per serving, based on a yield of 10 portions. Actual nutritional values may vary depending on the specific brands and ingredients used.

Nutrient	Amount
Calories	301
Total Fat	9g
Saturated Fat	3g
Cholesterol	61mg
Sodium	1,152mg
Total Carbohydrates	30g
Dietary Fiber	9g
Total Sugars	5g
Protein	28g
Vitamin C	15mg
Calcium	102mg
Iron	5mg
Potassium	767mg