This Buffalo chicken chili hits all the right notes - savory, spicy, tangy, and absolutely delicious - loaded with chunky chicken and zesty Buffalo sauce. It's so easy to make! Plus you can make a creamy version.
Buffalo Chicken Chili Recipe
Do you love a delicious bowl of chili? And Buffalo chicken? How about both together! This Buffalo Chicken Chili has all the flavors of your favorite Buffalo Wings, all in a pot of comforting chili.
Readers have been asking for my version of this recipe, as there are a number of ways you can make it. It's finally here!
It's truly simple and delicious, with big Buffalo sauce flavor. Some days I can't decide if I want a regular or creamy version, so I've included steps to make it both ways.
Let's talk about how to make Buffalo Chicken Chili, shall we?
Buffalo Chicken Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil.
- Boneless Chicken. Use chicken breast, thigh, or a combination. You can also use ground chicken if you prefer.
- Vegetables. Onion, jalapeno (use bell pepper for milder heat), garlic.
- Spices. Chili powder, cumin, cayenne (optional), salt and black pepper.
- Tomato Products. Canned fire roasted tomatoes and tomato paste.
- Chicken Broth.
- Buffalo Sauce. Use your favorite brand, or try my homemade Buffalo Sauce. It's the best one ever!
- Kidney Beans. You can use other chili beans, like white beans, cannelini beans, etc.
- Toppings. Crumbled blue cheese, extra Buffalo sauce or hot sauce, hot chili flakes, fresh chopped parsley or green onions, tortilla chips or strips. It's also great with cheddar cheese.
How to Make Buffalo Chicken Chili - the Recipe Overview
First, lightly season and brown the chicken in a large pot or Dutch oven, then set them aside.
Cook the peppers and onion in the same pot, then add the garlic and spices. Cook them a minute or so to bloom the flavor.
Stir in the tomato paste, then the rest of the ingredients and simmer at least 30 minutes.
Boom! Done! Your Buffalo chicken chili is ready to serve. Garnish is up with your favorite toppings. Looks great, doesn't it? Nice and spicy, just how I like it.
Creamy Buffalo Chicken Chili
For a CREAMY version, swirl in 6 ounces cream cheese until melted through before serving.
You can also use 1 cup sour cream or Mexican crema.
Recipe Tips & Notes
- Use pulled rotisserie chicken or cooked shredded chicken as a time saver. You can just stir them in before simmering. This chili is also great for leftovers.
- Want to make this in a crockpot? After browning the chicken and cooking the vegetables, simply dump them into a slow cooker with the rest of the ingredients and cook on low for 3-4 hours.
Storage & Leftovers
Leftover Buffalo chicken chill will last up to 5 days in the refrigerator in a sealed container.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy it! Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Check Out Some Of My Popular "Buffalo" Recipes
Try Some of My Other Popular Recipes
- Cincinnati Chili
- Classic Chili
- Chili con Carne
- Chili Colorado
- See all of my Chili Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Buffalo Chicken Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless chicken chopped (use chicken breast, thigh, or a combination)
- 1 large onion diced
- 2-3 jalapeno peppers diced - use bell pepper for milder heat
- 6 cloves garlic
- 2 tablespoons chili powder blend or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup chicken broth or use beer – use 1.5-2 cups for a less thick chili
- 1 cup Buffalo sauce
- 2 cans fire roasted tomatoes with juices (15 ounce each)
- 2 cans kidney beans (15 ounce each) drained and rinsed (you can use other chili beans, like cannelini beans, etc)
- Toppings. Crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, tortilla strips or chips
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside onto a plate.
- Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.
- Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.
- Stir in the tomato paste and cook for 1 minute.
- Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return the reserved chicken to the pot and simmer for at least 30 minutes. You can simmer longer to develop the flavor if you’d like.
- Serve into bowls with toppings and enjoy.
Notes
Nutrition Information
Sean E. says
Looks like another winning recipe! Big fan of many of them, particularly your gumbo and chili recipes.
Question - at what point do you shred the chicken (I would assume you do so, to disperse throughout the chili)?
Mike H. says
Thank you, Sean. If you want the chicken shredded, just do so right before the simmering step.
Amber Rogers says
made this today .. absolutely delicious.. topped with Long Clawson reserve blue Stilton cheese
will definitely be making this again.. thanks
Mike H. says
Appreciate it, Amber. Glad that you like it!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable broth i never had buffalo chicken chili before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya!
Dusty says
I’m very excited about this one!! Thanks as always for your delicious recipes!
Mike Hultquist says
Thanks so much, Dusty! Enjoy!