Buffalo Chicken Chili
This buffalo chicken chili is a hearty, go-to meal that can be ready pretty quickly. The buffalo flavor is the perfect amount of spicy. Make this for your next football game, everyone will love it!
Why I love this buffalo chicken chili recipe
I am completely exhausted. I have spent the last few days painting around the clock on only the second room of our house. I don’t know why I thought it would be a good idea to paint all of our trim white, but I was nuts. At least I like the outcome I guess, but it sure it going to take a long time to actually finish the house.
On days like these – and actually most days – chili is my favorite. It’s a great, hearty go-to meal that can be ready pretty quickly. And the wonderful people at OXO sent me some new gadgets that made whipping up this recipe even easier.
I made this one for Superbowl Sunday, and it was perfect. I got it ready before the game and just let it simmer until we were ready to eat at half-time. The buffalo flavor wasn’t too spicy, but you can definitely add more to taste, and the ground chicken makes it so healthy. We absolutely loved it, and I can’t wait to make it again.
Here’s what you’ll need to make it
- Measuring cups
- Measuring spoons
- Dutch oven
- Ground meat chopper
- Ladle
Ingredient notes: This recipe is made with ground chicken, but if you’re in a pinch, you can easily make it with ground turkey instead. The flavor will still be great, and I’m 99% positive you won’t be able to tell the difference.
How to make buffalo chicken chili
Sauté the vegetables. Heat a large pot to medium-high heat and add your oil. Next, add your veggies and sauté them until they start to soften and the onions start to turn translucent.
Brown the chicken. Add the ground chicken and let it cook, stirring as needed and breaking up the meat as you go. Cook it until the chicken is no longer pink.
Simmer the chili. Add the remaining ingredients to the pot and bring the mixture to a low boil. Simmer for at least 15 minutes.
If you need or want to simmer the chili for longer, add about 1/2 cup of additional water and keep the pot covered, over low heat. Remove the lid for the last 15 minutes of simmer time.
You can also transfer the chili to a slow cooker for simmer time and let it cook on low for at least 1 hour (or high for 30 minutes).
More chicken recipes:
- Buffalo chicken meatballs
- Chicken stuffed peppers
- Ground chicken tacos
- Peanut chicken wraps
- Baked buffalo wings
More chili recipes you’ll love:
- Slow cooker white chicken chili
- Sweet potato lentil chili
- Quick and easy beer chili
- Cincinnati chili
- White turkey chili
- Pumpkin turkey chili
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped (about 1 cup)
- 2 stalks celery chopped
- 6 garlic cloves minced
- 1 1/2 – 2 pounds ground chicken
- 1 cup water or reduced-sodium broth
- 1 15- ounce can petite diced tomatoes
- 2 15- ounce cans chili beans with sauce
- 2 tablespoos chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup buffalo wing sauce
Instructions
- In a large stockpot or dutch oven, heat olive oil to medium-high. Add the bell pepper, onion, celery and garlic. Sauté until onions are translucent, about 5 minutes.
- Add ground chicken. Breaking up the meat as chicken browns, cook until no longer pink, about 5 minutes.
- Add water, tomatoes, beans, chili powder, cumin, bay leaf, buffalo sauce, and salt & pepper. Bring to a simmer.
- Cover and allow chili to cook for at least 15 minutes, simmering to desired thickness.
- Before serving, remove bay leaf and adjust seasoning with salt & pepper, to taste.
So good and so easy! My son commented twice on how good they were. Will make again! Thank you!!