Level up your chili game with this flavor-packed Buffalo Chicken Chili recipe! It’s loaded with tender chicken, creamy white beans, and plenty of veggies, all simmered together in a rich, tangy broth. Finish it off with some cream and blue cheese, for a cozy, comforting chili that buffalo chicken fans are sure to love!
Kelley’s Tips
Before You Get Started
- Use chicken thighs. I highly recommend using chicken thighs in this chili. They stay juicier and more tender than chicken breasts do, even after they’ve been simmering.
- Adjust the heat. If you’re sensitive to heat, you may want to start with less hot sauce and taste before adding more. It’s much easier to add heat than to take it away.
- Blue cheese or ranch. Blue cheese gives this chili that true buffalo wing flavor, but it can also be an acquired taste. If you’re not a fan of blue cheese, try a drizzle of ranch dressing instead!
Ingredients
- Chicken Thighs: You can certainly use chicken breasts too, but I love using chicken thighs since they stay tender and flavorful.
- Vegetables: Onions, celery and carrots are added! Adds sweetness and depth.
- Butter: Sautéing the veggies in butter gives the chili a rich, cozy flavor.
- Flour: Helps thicken the broth, making the chili more creamy and hearty.
- Paprika: Adds warmth and a gentle smokiness.
- Chicken Broth: Gives the chili a rich and flavorful base.
- Sour Cream: Makes the chili creamy and tangy and balances the heat.
- Frank’s Hot Sauce: I always use Frank’s! It adds that classic buffalo flavor that really makes this chili unique.
- Blue Cheese: A topping of blue cheese crumbles gives the chili that traditional buffalo chicken wings touch.
- White Beans: Make the chili creamy and filling, and adds in a little extra protein too!
- Heavy Cream: Just a splash makes the broth silky smooth.
How to Make Buffalo Chicken Chili
- Sauté veggies: Melt butter in a pot over medium high heat, Add in carrots, onions, and celery along with 1/2 tsp salt. Sauté for 5-7 minutes or until vegetables are softened and some caramelization forms.
- Cook chicken and seasonings: Toss cubed up chicken with the flour, paprika, onion, garlic, pepper, and remaining 1/2 tsp of salt. Add into pot and sauté along with vegetables for 2 minutes, then reduce heat to medium and cover with lid. Cook for about 5 minutes. The chicken will release some of their juices along with the vegetables to steam the chicken. Be sure to stir often to keep from burning on the bottom.
- Simmer: Add in chicken broth and beans and simmer with the lid on for about 15 minutes.
- Add cream, hot sauce and serve: Add in sour cream, hot sauce, heavy cream. To serve, top with blue cheese and fresh parsley.
Serving Suggestions
- Crunchy Toppings: Top it with crushed tortilla chips or oyster crackers for some extra texture.
- Bread: Serve it with crusty bread, Cheesy Garlic Bread, The Best Cornbread or even The Best Dinner Rolls.
- Salad: A crisp salad with ranch dressing would make the perfect side to tie in the buffalo flavors.
If you love that spicy, tangy buffalo flavor, check out some of my other buffalo chicken recipes: Buffalo Chicken Stuffed Peppers, Buffalo Chicken Zucchini Boats, Buffalo Chicken Macaroni and Cheese.
More Chili Recipes to Try
- White Chicken Chili
- Vegetarian Quinoa Chili
- Slow Cooker Turkey Chili
- The Best Slow Cooker Chili Recipe
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Recipe
Buffalo Chicken Chili
Level up your chili game with this flavor-packed Buffalo Chicken Chili recipe! It's loaded with tender chicken, creamy white beans, and plenty of veggies, all simmered together in a rich, tangy broth. Finish it off with some cream and blue cheese, for a cozy, comforting chili that buffalo chicken fans are sure to love!
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 onions, diced
- 4 ribs celery, diced
- 2 carrot, diced
- 2 tbsp butter
- 1 tsp kosher salt
- 2 tbsp flour
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 1 tsp paprika
- 1/4 tsp pepper
- 1 quart chicken broth
- 1/2 cup sour cream
- 1/2 cup franks hot sauce
- 1/4 cup blue cheese (danish, cave aged)
- chopped parsley for serving
- 2 cans white beans
- 1/2 cup heavy cream
Instructions
- Melt butter in a pot over medium high heat, Add in carrots, onions, and celery along with 1/2 tsp salt. Sauté for 5-7 minutes or until vegetables are softened and some caramelization forms.
- Toss cubed up chicken with the flour, paprika, onion, garlic, pepper, and remaining 1/2 tsp of salt. Add into pot and sauté along with vegetables for 2 minutes, then reduce heat to medium and cover with lid. Cook for about 5 minutes. The chicken will release some of their juices along with the vegetables to steam the chicken. Be sure to stir often to keep from burning on the bottom.
- Add in chicken broth and beans and simmer with the lid on for about 15 minutes.
- Add in sour cream, hot sauce, heavy cream.To serve, top with blue cheese and fresh parsley.
Nutrition Information
Calories: 342kcalCarbohydrates: 11gProtein: 26gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 159mgSodium: 1830mgPotassium: 570mgFiber: 2gSugar: 5gVitamin A: 4283IUVitamin C: 5mgCalcium: 108mgIron: 1mg
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