Buffalo Chicken Chili Recipe

There’s nothing quite like the cozy, fiery comfort of Buffalo Chicken Chili. This dish takes the classic chili you love, then cranks up the heat and flavor with tangy buffalo sauce and creamy cheese. It’s a perfect blend of spicy, savory, and creamy that makes every spoonful a delight. Whether you’re feeding a crowd or craving a satisfying solo meal, this Buffalo Chicken Chili will wrap you in warmth and bold flavor, making it an instant favorite in your recipe rotation.

Ingredients You’ll Need

Simple ingredients come together to create this powerhouse dish. Each component plays an essential role in building layers of texture, spice, and creaminess that make Buffalo Chicken Chili truly unforgettable.

• 1 tablespoon vegetable oil: The base for sautéing, it helps soften the aromatics without overpowering their flavors.
• 1 onion, diced: Adds a natural sweetness and depth to balance the heat from the peppers and sauce.
• 2 jalapeño peppers, diced (seeds removed for milder chili): Bring that fresh, spicy kick that defines the chili’s character.
• 2 boneless, skinless chicken breasts (1½ pounds): Tender protein that soaks up all the bold flavors of the chili.
• 14.5 ounces diced fire-roasted tomatoes (1 can): Adds smoky sweetness and a bright tomato base.
• 1 cup low-sodium chicken stock: Builds the stew’s body while letting the other flavors shine.
• ½ cup Frank’s RedHot Sauce: The star ingredient bringing authentic buffalo heat and tanginess.
• 1 tablespoon ground chili powder: Deepens the seasoning with classic chili warmth.
• 2 teaspoons ground cumin: Offers an earthy, aromatic touch that rounds out the spice profile.
• 31 ounces cannellini beans drained and rinsed (2 cans): Adds creaminess and texture, plus hearty nutrition.
• 4 ounces cream cheese cut into cubes (½ brick): Melts into the chili for luscious creaminess and a slight tang.
• Kosher salt and freshly ground black pepper to taste: The finishing seasoning to balance and enhance every bite.

How to Make Buffalo Chicken Chili

Step 1: Sauté the aromatics

Begin by heating your vegetable oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and jalapeños, sautéing until they soften and become fragrant around 5 minutes. This step releases their sweetness and calms some of the jalapeño’s heat, setting a flavorful foundation for the chili.

Step 2: Build the chili base

Add the chicken breasts, fire-roasted tomatoes, chicken stock, Frank’s RedHot Sauce, chili powder, and cumin to the pot. Stir everything together, then bring it to a slow boil. Once bubbling, lower the heat to a simmer, cover, and let the flavors meld as the chicken cooks through, about 25 minutes. This simmering time allows the buffalo heat and spices to fully infuse the chicken and broth, turning it into a rich, hearty stew.

Step 3: Shred the chicken and enrich the chili

Carefully remove the chicken breasts from the pot. Using two forks, shred the meat into bite-sized pieces—this shredding is key for texture, making sure every spoonful is packed with tender chicken. Return the shredded chicken to the pot along with the rinsed cannellini beans and cubed cream cheese. Stir gently as the cream cheese melts, creating a creamy, velvety texture that’s signature to this Buffalo Chicken Chili. Season with kosher salt and pepper, then simmer for another 5 to 10 minutes until heated through and flavors are perfectly blended.

How to Serve Buffalo Chicken Chili

Garnishes

Toppings add not only visual appeal but also extra layers of flavor and texture. Try crunchy tortilla strips for a nice bite contrast, crisp sliced celery for a refreshing crunch, a dollop of cool sour cream to tame the heat, and crumbled blue cheese to echo the classic buffalo wings experience.

Side Dishes

This chili shines on its own but pairs beautifully with simple sides like cornbread or garlic bread to soak up every last drop. A crisp green salad balances the meal with freshness, or if you want to keep things hearty, serve it alongside baked potatoes for a filling feast.

Creative Ways to Present

For a fun twist, serve the Buffalo Chicken Chili in mini bread bowls or over a bed of rice or quinoa to turn it into a complete meal. You can also scoop it into crispy tortilla chips for a loaded chili dip experience perfect for game day or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Buffalo Chicken Chili keeps wonderfully in an airtight container in the refrigerator for up to 4 days. As the flavors deepen overnight, a freshly reheated bowl almost tastes better the next day, making it perfect for meal prep or easy weeknight dinners.

Freezing

You can freeze Buffalo Chicken Chili for up to 3 months. Portion it into freezer-safe containers, leaving a bit of space for expansion. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat your chili slowly over low-medium heat to preserve the creamy texture and prevent the cream cheese from separating. Stir often and add a splash of chicken stock or water if it seems too thick. It’s just as comforting and delicious when reheated!

FAQs

Can I use leftover cooked chicken for this Buffalo Chicken Chili?

Absolutely! Using pre-cooked chicken is a great time-saver. Just add it to the chili with the beans and cream cheese in step 3 and warm it through. The flavors will still meld beautifully.

Is this chili very spicy?

The heat can be adjusted easily. Removing the jalapeño seeds makes it milder, and you can reduce or increase the amount of Frank’s RedHot Sauce based on your spice preference. It’s customizable to your taste!

Can I substitute the cannellini beans with another type?

Yes, white beans like great northern or navy beans work just as well. If you prefer a different texture and flavor, black beans or pinto beans could be used too, but the creamy cannellini beans complement the buffalo flavor perfectly.

What can I use instead of cream cheese?

If you’re looking for a substitute, soft goat cheese or a mild cream-style cheese can work. They’ll still add creaminess but will slightly alter the flavor profile. Avoid any cheese that melts with a very different texture.

Can this be made in a slow cooker?

Definitely! Sauté the aromatics first, then transfer everything except the beans and cream cheese to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the beans and cream cheese in the last 30 minutes to melt through and meld.

Final Thoughts

If you’re looking for a new way to enjoy the flavors of Buffalo wings with the warmth and comfort of chili, this Buffalo Chicken Chili is a must-try. It’s easy to make, full of bold, balanced flavor, and perfect for any occasion where you want a hearty, spicy hug in a bowl. Trust me, once you try this recipe, it’ll be a go-to comfort food that you’ll happily make over and over again.

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