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Buffalo Chicken Chili

A warm and hearty buffalo chicken chili that combines spicy flavors with creamy textures, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or avocado oil Adds richness and helps sauté the vegetables.
  • 1 medium onion Provides sweetness and depth to the chili's flavor.
  • 2 medium carrots Adds a hint of sweetness and texture.
  • 2 stalks celery Offers crunch and subtle flavor balance.
  • 3 cloves garlic Enriches the dish with aromatic warmth and depth.
  • 3 cups shredded rotisserie chicken or cooked chicken Provides protein and heartiness.
  • 4 cups chicken broth Creates a flavorful base for the chili.
  • 1 can fire roasted tomatoes Brings a smoky, rich flavor to the dish.
  • 1 can Great Northern beans Contributes creaminess and fiber.
Spices
  • 1/2 cup Frank's hot sauce Imparts the classic buffalo flavor kick.
  • 1 teaspoon cumin Adds earthy warmth and depth.
  • 1 tablespoon chili powder Brings heat and spiciness to the mix.
  • 1 teaspoon smoked paprika Enhances the chili with a smoky flavor.
  • to taste Kosher salt and black pepper Essential for seasoning to taste.
Toppings
  • 1 cup plain Greek yogurt or sour cream Provides creamy texture and tanginess.
  • 1/4 cup chopped cilantro Adds freshness and a pop of color.

Method
 

Preparation
  1. Heat the oil in a large pot or Dutch oven over medium-high heat.
  2. Add onion, carrots, and celery; cook for five minutes until the vegetables have softened.
  3. Add garlic and cook for 1 minute.
Cooking
  1. Stir in the shredded chicken, broth, fire roasted tomatoes, beans, hot sauce, cumin, chili powder, and smoked paprika.
  2. Season with salt and pepper to taste; bring to a boil.
  3. Cover the pot, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
Serving
  1. Stir in the Greek yogurt or sour cream and cilantro until the chili is creamy.
  2. Ladle the chili into bowls and serve warm with desired toppings.
  3. Store leftover chili in the fridge for up to 5 days or freeze for up to 3 months.

Notes

For a thicker chili, let it simmer longer with the lid off to reduce liquid. Adjust the heat by increasing hot sauce or adding diced jalapeños. Let the chili sit after cooking for enhanced flavor.