Buffalo Chicken Chili with Ground Chicken
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This buffalo chicken chili uses ground chicken and creamy white beans in a tangy, buttery buffalo broth that comes together in about 30 minutes. The heat is easy to adjust, which makes it a weeknight crowd-pleaser everyone can dig into.
This buffalo chicken chili uses everyday ingredients and comes together in about 30 minutes, which is one of the many reasons I love making it. Ground chicken and creamy white beans create a cozy, hearty base, while a good pour of buffalo sauce brings the tangy, buttery heat you want from anything buffalo.
The white beans do more than round out the bowl. As the chili simmers, some break down and thicken the broth into a creamy base. A spoonful of sour cream on top adds another cool, tangy layer that balances the heat beautifully.
The spice level is easy to adjust; go spicier with buffalo sauce if you like real heat, or use a mild one and finish with extra sour cream to mellow it out. That flexibility is a big part of why it’s such a crowd-pleaser, and it’s a riff on my white chicken chili, another family favorite.
Variations & Substitutions
- Chicken: Since I wanted this chili recipe to be a quick weeknight dinner, I used ground chicken as it cooks faster. However, you can also use leftover shredded chicken instead. In the past, I’ve made this recipe with leftover baked bone-in chicken breasts that were shredded and it turned out perfectly.
- Canned tomatoes: If you can’t get your hands on fire-roasted tomatoes, you can use canned diced tomatoes as well.
- Buffalo Wing Sauce: My favorite brand is Frank’s, but feel free to use your favorite brand. If you are serving this homemade chili to children, you might want to look into a wing sauce that is less spicy or else use less of it.
- Beans: Cannellini beans are in the recipe, but you can also use kidney beans, navy beans, or even black beans.
- Cream Cheese: Some people add a block of cream cheese to the soup in the end. To make it a lighter recipe, I’ve skipped the cheese. But if you are in the mood to treat yourself, add that in at the end for lusciously creamy chicken chili.
How to make a slow cooker version
If you prefer a set-it-and-forget-it approach, you can also make this buffalo chicken chili in a slow cooker. Here’s how:
- Sauté veggies and chicken: Heat the oil in a large pot, then add the onion, celery, chili powder, and cumin. After 5 minutes, add the garlic and ground chicken and cook until it’s browned.
- Place everything in the crockpot: Transfer the cooked veggies and chicken into the bowl of your slow cooker. Add the remaining ingredients and gently stir.
- Cook: Cook on low heat for 5-6 hours or on high heat for 3-4 hours.
- Ladle and serve: Ladle into bowls and top with your favorite toppings.
Store, reheat, and freeze
You likely won’t have any leftover buffalo chicken chili, but if you do, it makes excellent leftovers. Keep the toppings separate.
Store: Cool leftover chili to room temperature, then place it in a covered container and refrigerate for up to 4 days.
Reheat: I reheat this chili in a pot over medium-low heat, but a microwave works just as well.
Freeze: Place leftovers in a freezer-proof container and store them in the freezer for up to 6 months.
Buffalo Chicken Chili (with ground chicken)
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 cloves garlic (minced)
- 1 pound ground chicken
- 28 ounce can diced tomatoes
- 1 cup chicken stock
- ½ cup buffalo wing sauce
- 2 15-ounce cans cannellini bean (drained and rinsed)
Optional toppings
- Sliced jalapenos
- Sliced avocados
- Diced red onion
- Tortilla chips
- Shredded Mexican cheese or Blue Cheese
Instructions
- Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery, chili powder, and ground cumin. Saute, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.1 tablespoon vegetable oil, 1 medium onion, 2 stalks celery, 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 cloves garlic
- Add the ground chicken and saute, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.1 pound ground chicken
- Put the fire-roasted tomatoes, chicken stock, buffalo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes.28 ounce can diced tomatoes, 1 cup chicken stock, ½ cup buffalo wing sauce, 2 15-ounce cans cannellini bean
- When ready to serve, ladle the chili into bowls and add your favorite toppings.
Video
Nutrition
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Enjoyed the soup however was a bit spicy for my man. Added a dollop of Greek yogurt to cool his down. Yum!
Hi, I’m in London, UK and try as I may I can’t find fire roasted tomatoes in any of my local supermarkets.
Also, is buffalo sauce only in the US? Is there a British equivalent?
I’d love to make this recipe but I need the right ingredients 🙁
Help!
You can substitute diced canned tomatoes for the fire-roasted one. Is Frank’s hot sauce available in the UK? You can use that!
This recipe was so good! I even ate it more like a dip for tortilla chips!
Such a great way to spice up and put a new twist on chili.
My man is obsessed with buffalo chicken anything so this was a huge hit in my house! Such a fun twist on the classic dish.