Buffalo Chicken Chili

By Maria Lichty

Published on September 30, 2024

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Buffalo chicken chili is the perfect meal for game day or any day! It is easy to make (it only takes 30 minutes), satisfying, and the flavors are incredible. If you like white chicken chili, I think you will love this chili recipe too.

The chili is made with classic chili ingredients like beans, tomatoes, and spices, but it also has chicken and tangy buffalo wing sauce that will remind you of buffalo wings. You get two game day favorites in ONE recipe!

The chili is hearty and satisfying thanks to the shredded rotisserie chicken, white beans, and vegetables. Stir in plain Greek yogurt (or sour cream) to make the chili super creamy!

This is a great recipe for game day or easy entertaining. Encourage everyone to personalize their bowl with their favorite toppings like cheddar cheese, avocado, and cilantro. It’s a great way to make the meal interactive and fun!

I highly recommend serving cornbread on the side, chili and cornbread are a match made in heaven.

Ingredient Notes

• Rotisserie Chicken– use shredded rotisserie chicken to keep the recipe super simple! If you have leftover cooked chicken, that will also work. You need 2 cups of cooked chicken.
• Frank’s RedHot Buffalo Sauce– Frank’s Buffalo Sauce is a popular hot sauce that’s known for its use in buffalo chicken dishes, particularly buffalo wings. It’s made from a blend of aged cayenne peppers, vinegar, water, and salt, along with a few additional ingredients for flavor and thickness. It is the key ingredient in this chili recipe. It adds a flavorful kick without overwhelming heat. If you can’t find Frank’s you can use a different brand of buffalo sauce.
• White Beans– white beans add a creamy texture that contrasts nicely with the chicken and vegetables, creating a hearty chili. The beans also add protein and fiber. I use Great Northern beans, but cannellini beans and navy beans will also work.
• Fire Roasted Tomatoes– I like to use fire roasted tomatoes because the tomatoes are charred over a flame before they’re diced. They are slightly smoky and add great flavor to the chili.

How to Make Buffalo Chicken Chili

• In a large pot or Dutch oven, heat the oil over medium high heat.
• Add onion, carrots, and celery, cook for five minutes until the vegetables have softened. Add garlic and cook for 1 minute.

• Stir in the shredded chicken, broth, fire roasted tomatoes, beans, hot sauce, cumin, chili powder, smoked paprika. Season with salt and pepper, to taste.

• Bring to a boil. Cover the pot and reduce heat to low, simmer for 15 minutes, stirring occasionally.
• Stir in the Greek yogurt (or sour cream) and cilantro until the chili is creamy.
• Ladle the chili into bowls and serve warm with desired toppings.

Topping Ideas

• Avocado
• Shredded cheese
• Sliced green onions
• Cilantro
• Jalapeño slices

What to Serve with the Chili

• Easy Cornbread
• Dinner Rolls
• Homemade Soft Pretzel Bites
• Tortilla chips with the Best Guacamole
• 7 Layer Dip
• Easy Green Salad
• Avocado Corn Salad

Storing & Freezing

• Storing in Fridge: Let the chili cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
• Freezing: Freeze the chili for up to 3 months in a freezer-safe bag or airtight container. Thaw and reheat the soup on the stovetop or in the microwave.

More Chili Recipes

• Easy White Chicken Chili
• Hearty Vegetarian Chili
• Slow Cooker Turkey Chili
• Slow Cooker Beef Chili
• No Bean Chili
• Pumpkin Chili

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Main Dishes

Buffalo Chicken Chili

This easy chili recipe features all of the same flavors as everyone's favorite finger food, buffalo wings! It's creamy, tangy, and satisfying! The perfect recipe for game day or any day!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 tablespoons olive oil or avocado oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 cups shredded rotisserie chicken, or cooked chicken
• 2 cups chicken broth
• 2 (14.5) oz cans fire roasted tomatoes
• 1 (15 oz) can Great Northern beans, rinsed and drained
• 1/2 cup Frank’s hot sauce
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Kosher salt and black pepper, to taste
• 1/2 cup plain Greek yogurt, can use sour cream
• 1/4 cup chopped cilantro

Optional toppings:

• Avocado
• Shredded cheese
• Sliced green onions
• Cilantro

Instructions

 

• In a large pot or Dutch oven, heat the oil over medium high heat. Add onion, carrots, and celery, cook for five minutes until the vegetables have softened. Add garlic and cook for 1 minute.
• Stir in the shredded chicken, broth, fire roasted tomatoes, beans, hot sauce, cumin, chili powder, smoked paprika. Season with salt and pepper, to taste.
• Bring to a boil. Cover the pot and reduce heat to low, simmer for 15 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cilantro until the chili is creamy.
• Ladle the chili into bowls and serve warm with desired toppings.

Notes

Store leftover chili in the fridge for up to 5 days. You can also freeze the chili for up to 3 months. 

Nutrition

Calories: 229kcal, Carbohydrates: 21g, Protein: 22g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 44mg, Sodium: 1099mg, Potassium: 629mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3779IU, Vitamin C: 3mg, Calcium: 102mg, Iron: 3mg

Keywords chicken, chili

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