Craving something spicy, hearty, and utterly delicious? Look no further than this creamy Buffalo Chicken Chili recipe! It provides a spicy twist on the classic chili recipe.
Perfect for game day, chilly evenings, or when you need a comforting bowl of warmth, this chili combines the beloved flavors of buffalo wings with the comforting texture of chili.
Table of Contents
Why You’ll Love This Recipe
- Flavor Explosion: Combines the zesty tang of buffalo sauce with the richness of chili spices. It’s sure to become one of your favorite Chili Recipes.
- Quick and Easy: From prep to plate in just 40 minutes, ideal for busy weeknights.
- Crowd Pleaser: This dish will surely win over any crowd, whether it’s a family dinner or a party.
Why This Recipe Works
- Balanced Heat: The combination of buffalo sauce and spices offers a customizable controlled heat level.
- Creamy Texture: Cream cheese adds a luxurious creaminess that melds beautifully with the chili’s ingredients.
- Versatile: Works great for meal prep, freezing, or scaling up for larger gatherings.
Equipment Needed
- Large pot or Dutch oven
- Knife and cutting board
- Measuring spoons and measuring cups
- Wooden spoon or spatula
Key Ingredient Notes and Substitutions
See the recipe card below, at the bottom of the blog post (just above the comments), for the full ingredient list with measurements.
- Buffalo Sauce: Frank’s Red Hot Sauce is a popular choice, but feel free to use your favorite brand or adjust the heat level by using more or less sauce.
- Chicken: Use leftover rotisserie chicken, shredded leftover turkey, or cook fresh chicken breasts or thighs, or use ground chicken for a different texture,
- Beans: White beans can be substituted with cannellini beans, navy beans, or even black beans for a different texture.
- Cheese: Cheddar can be swapped with Pepper Jack for extra spice or blue cheese for authenticity.
- Garnishes: Drizzle with hot sauce, chopped fresh cilantro, chopped green onions, shredded cheddar, and blue cheese crumbles; drizzle with Mexican crema or dollop with sour cream.
How To Make Buffalo Chicken Chili
Serve: Garnish with toppings like cheddar or crumbled blue cheese, green onions, or extra sauce.
Recipe Tips
- For a thicker chili, mash some beans or use less broth, or stir in a small amount of cream cheese, sour cream, or an equal amount of cornstarch and water.
- To make it creamier, add more cream cheese or a splash of heavy cream at the end.
- Add Ranch or Blue Cheese: Stir in ranch seasoning or top the chili with blue cheese crumbles to complement the buffalo flavor and add a cooling contrast.
- Simmer for Better Flavor: Allow the chili to simmer for at least 30 minutes to let the flavors develop and meld together. Longer simmering will enhance the taste.
Variations
- Vegetarian: Substitute chicken with roasted cauliflower or more beans.
- Extra Spicy: Add diced habanero peppers or a dash of cayenne.
- Slow Cooker Buffalo Chicken Chili – make the soup in the slow cooker instead of on stop of the stove. Sauté chicken first and then add all ingredients and cool on high for 3-4 hours or on low for 6 – 8 hours.
What To Serve with Buffalo Chicken Chili
- Cornbread: A classic pairing to mop up the delicious chili.
- Tortilla Chips: For scooping or crumbling on top for texture.
- Salad: A fresh green salad balances the richness of the chili.
FAQs
- Can I make this in a slow cooker? Yes, sauté your aromatics (onion, celery, jalapeño peppers, garlic) first, then transfer everything to a slow cooker for 4-6 hours on low.
- Is it freezer-friendly? Absolutely, this chili freezes well. Just cool it down before storing it.
Storage
- Refrigerate: Keep for up to 4 days in an airtight container.
- Freeze: Store for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat gently on the stovetop, adding a splash of broth if needed.
More Recipes
- Buffalo Chicken Stuffed Shells – Shredded chicken in buffalo wing sauce, with mozzarella and blue cheese stuffed into pasta shells.
- Buffalo Chicken Dip – Made with smooth cream cheese, Ranch dressing, spicy Frank’s hot sauce, gooey cheese, and tender chicken!
- Buffalo Chicken Pasta Salad – A spicy yet creamy pasta salad with chicken, shell pasta, celery, carrots, and tomatoes an more!
- Buffalo Chicken Jalapeno Popper Pizza – It combines buffalo chicken wings, and jalapeno poppers in a cheesy pizza!
- Instant Pot White Chicken Chili – Warm, cozy, creamy and comforting.
- Instant Pot Classic Chili – Classic chili made easy in an Instant Pot.
Make this and let us know how much you enjoyed your new favorite chili recipe!
Recipe
Buffalo Chicken Chili Recipe
This luxuriously creamy, spicy Buffalo Chicken Chili is cozy and perfect for game day, chilly evenings, or when you need a comforting bowl of deliciousness!
Servings 6
Calories 489kcal
Ingredients
Aromatics
- 1 cup chopped onion
- 2 celery stalks diced
- 1 large jalapeno diced
- 1 tablespoon minced garlic
Main Chili Ingredients
- 2 tablespoons olive oil
- 2 cups chicken broth or chicken stock
- 1 28 ounces can fire-roasted diced tomatoes (undrained)
- 1 tablespoon chili powder
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 8 ounces cream cheese cubed
- 1 cup buffalo sauce
- 8 ounces cheddar cheese shredded
- 3 cups shredded chicken
- 1 15 ounces can white beans
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Garnish
- Diced green onions or celery cheese, sour cream, cilantro, avocado, buffalo sauce
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion, celery, and jalapeño, sauté for 5-6 minutes until soft. Add garlic; cook for 1 minute.1 cup chopped onion, 2 celery stalks, 1 large jalapeno, 2 tablespoons olive oil, 1 tablespoon minced garlic
- Add the Broth and Tomatoes: Pour in chicken broth and tomatoes, stir.2 cups chicken broth or chicken stock, 1 28 ounces can fire-roasted diced tomatoes (undrained)
- Season the Chili: Add chili powder, parsley, smoked paprika, cumin, salt, and pepper. Simmer for 10 minutes.1 tablespoon chili powder, 1 teaspoon dried parsley, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, Salt and pepper to taste
- Incorporate Cream Cheese and Buffalo Sauce: Stir in cream cheese until melted, followed by buffalo sauce.8 ounces cream cheese, 1 cup buffalo sauce
- Add Chicken, Beans, and Cheddar: Mix in chicken, beans, and cheese. Cook until cheese melts, 5-7 minutes.8 ounces cheddar cheese, 3 cups shredded chicken, 1 15 ounces can white beans
- Finish with Cilantro: Add cilantro and adjust seasoning.1/4 cup chopped cilantro
- Serve: Ladle into bowls, garnish with fresh cilantro, crumbled blue cheese, or a drizzle of hot sauce.
Video
Notes
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- Refrigerate: Keep for up to 4 days in an airtight container.
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- Freeze: Store for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop, adding a splash of broth if needed.
Nutrition
Calories: 489kcal | Carbohydrates: 32g | Protein: 21g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 2043mg | Potassium: 641mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2056IU | Vitamin C: 8mg | Calcium: 429mg | Iron: 4mg
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