Buffalo Chicken Chili
Warm up your weeknights with this bold and flavorful Buffalo Chicken Chili, a perfect blend of comfort food and game-day vibes! Packed with tender shredded chicken, hearty beans, and a medley of veggies, this chili delivers a spicy kick thanks to zesty buffalo wing sauce, balanced by a creamy touch of softened cream cheese. Infused with smoky paprika and chili powder, it’s a one-pot wonder that’s ready in just under an hour. Garnish with blue cheese crumbles, green onions, or a dollop of sour cream for a tangy, satisfying finish that’s sure to impress. Whether you're hosting friends or craving a cozy dinner, this protein-packed chili will hit all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound ground chicken
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 15 ounces canned diced tomatoes
- 15 ounces canned white kidney beans (cannellini), drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 4 cups chicken broth
- 1 cup buffalo wing sauce
- 4 ounces cream cheese, softened
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup blue cheese crumbles (optional for garnish)
- 2 stalks green onions, sliced (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground chicken to the pot. Cook and crumble it with a wooden spoon until browned and fully cooked, about 5 minutes.
Stir in the shredded chicken, diced tomatoes, cannellini beans, pinto beans, chicken broth, and buffalo wing sauce.
Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the chili simmer for 20 minutes, stirring occasionally.
Stir in the softened cream cheese until fully melted and incorporated into the chili. This will give the chili a creamy and slightly tangy texture.
Taste and adjust the seasoning with additional salt or buffalo sauce, if needed.
Serve hot, garnished with blue cheese crumbles, sliced green onions, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
