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Buffalo Chicken Chili

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 - 12 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


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!



  • 2 tablespoons olive oil
  • 1 small onion, chopped (about 1 cup)
  • 2 stalks celery, chopped
  • 6 garlic cloves, minced
  • 1 1/22 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


  1. In a large stockpot or dutch oven *affiliate link, heat olive oil to medium-high. Add the bell pepper, onion, celery and garlic. Sauté until onions are translucent, about 5 minutes.
  2. Add ground chicken. Breaking up the meat as chicken browns, cook until no longer pink, about 5 minutes.
  3. Add water, tomatoes, beans, chili powder, cumin, bay leaf, buffalo sauce, and salt & pepper. Bring to a simmer.
  4. Cover and allow chili to cook for at least 15 minutes, simmering to desired thickness.
  5. Before serving, remove bay leaf and adjust seasoning with salt & pepper, to taste.

Keywords: easy, dairy free, egg free, healthy, chili, beans, buffalo