Buffalo Chicken Chili is delicious and a total crowd pleaser! Onions and jalapeño are sautéed with garlic and combined with tender chicken and white beans into a creamy, buffalo and fire-roasted tomato sauce. Top with sour cream, blue cheese crumbles, celery and green onion and serve with corn chips for the ultimate buffalo chili bowl! Serves 6 to 8.
Course Main Course
Keyword buffalo, chicken, chicken chili, chili, football, super bowl recipe
Prep Time 10mins
Cook Time 40mins
Author Laurie McNamara
1tablespoonextra light olive oil
1mediumjalapeño diced (seeds and ribs removed for less heat)
28ouncesfire-roasted crushed tomatoes
1/2cupFranks Red Hot Sauce
3cupsleftover cooked chickenchopped or shredded
2(15 ounce) canscannellini beansrinsed and drained
freshly ground black pepperto taste
In a dutch oven, add olive oil, yellow onion and jalapeño with a pinch of kosher salt.Stir and sauté over medium to medium-low heat until tender, about 10 to 12 minutes.
Then add in the minced garlic. Stir and cook for about 1 to 2 minutes.
Next, measure and add in chili powder, cumin, garlic powder and cayenne. Stir and cook 30 seconds.
Add in the crushed fire-roasted tomatoes. Pour the chicken broth/stock into the tomato can and gently swirl to loosen any stuck on bits on the inside and pour it all into the pot Then add in the Frank’s Red Hot Sauce.
To that, add in the cannellini beans along with the cooked chicken. Stir to combine, cover and simmer over low for 25 minutes.
Once the chili has simmered, uncover and stir in the cream cheese.
Taste and season with kosher salt and freshly ground black pepper. For me it was 1 teaspoon, but season to your preference.
Ladle chili into bowls and serve with desired toppings (listed in notes) and corn chips.
Toppings For Buffalo Chicken Chili:
sour cream or plain nonfat greek yogurt
sliced green onions
sliced celery (I like to use the tender stalks from the heart of the celery)