On the chilliest of game days, I make this belly-warming Buffalo chicken chili recipe! It’s so easy to make in one pot on the stove, plus it’s comforting and full of flavor. I added zesty Buffalo sauce, white beans, and tangy cream cheese to create this creamy chili recipe, and it’s so good. It’s quickly become one of my go-to weeknight dinners.
Buffalo Chicken Chili Recipe
This creamy Buffalo chicken chili recipe combines two of my favorite foods: chicken chili and Buffalo wings! In addition to the buffalo sauce, it’s loaded up with white beans, tomatoes, and juicy ground chicken. This chili is wonderfully comforting and quick enough to make on the stovetop for an easy weeknight meal in just 35 minutes.
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Top Reader Review
“This was delicious! Light, but full of flavor. The blue cheese crumbles and green onions were perfect on top. I’ll definitely keep this recipe close by to use again!” Susie
Creamy Buffalo Chicken Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 medium onion diced
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1½ teaspoons kosher salt divided
- 2 cups low-sodium chicken broth
- ¼ cup Buffalo sauce
- 14.5 ounces diced tomatoes (1 can)
- 15.5 ounces white beans rinsed and drained (1 can)
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon honey optional, to balance the heat
- 4 ounces cream cheese optional (½ brick)
Optional Garnishes
- Sour cream
- Crumbled blue cheese
- Chopped green onion
Equipment
- Dutch Oven
Instructions
- Set a Dutch oven or other large pot over medium heat and add the olive oil. Once the oil is hot, add the ground chicken. Use a wooden spoon to break up the chicken as it browns, about 5 minutes.2 tablespoons olive oil, 1 pound ground chicken
- Add the onion, celery, garlic, and 1 teaspoon of salt. Continue to cook for another 3-4 minutes until the veggies are slightly softened.1 medium onion, 2 ribs celery, 3 cloves garlic, 1½ teaspoons kosher salt
- Stir in the chicken broth, Buffalo sauce, canned tomatoes, white beans, cumin, oregano, honey, and remaining salt.2 cups low-sodium chicken broth, ¼ cup Buffalo sauce, 14.5 ounces diced tomatoes, 15.5 ounces white beans, 1 tablespoon ground cumin, 1½ teaspoons dried oregano, 1 teaspoon honey
- Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
- For a creamy chili, stir in the cream cheese, and continue cooking until fully melted and incorporated.4 ounces cream cheese
- Serve bowls of chili with sour cream, green onion, and blue cheese crumbles, if desired.Sour cream, Crumbled blue cheese, Chopped green onion
Notes
- Swap the ground chicken for ground beef or turkey if you prefer.
- Cook the chili in a heavy-bottomed pan or Dutch oven. It will disperse the heat more evenly so you won’t get hotspots that can burn the bottom of the chili.
- If you like your chili super spicy, add in a little cayenne pepper.
- I have found that the cream cheese incorporates better if you let it come to room temperature before adding it to the chili.
- For me, no chili is complete without some toppings! You can go traditional with some shredded cheese, sliced avocado, but I like to use blue cheese and green onions for this variation – it works so well with the buffalo flavor.
How to Make Buffalo Chicken Chili Step by Step
Cook the Chicken: Set a Dutch oven or other large pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add 1 pound of ground chicken. Use a wooden spoon to break up the chicken as it browns, about 5 minutes.
Sauté the Veggies: Add 1 medium diced onion, 2 chopped ribs of celery, 3 minced cloves of garlic, and 1 teaspoon of kosher salt. Continue to cook for another 3-4 minutes until the veggies are slightly softened.
Simmer the Chili: Stir in 2 cups of low-sodium chicken broth, ¼ cup of Buffalo sauce, 14.5 ounces (1 can) of diced tomatoes, 15.5 ounces (1 can) of drained and rinsed white beans, 1 tablespoon of ground cumin, 1½ teaspoons of dried oregano, 1 teaspoon of honey (optional), and the remaining ½ teaspoon of kosher salt. Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
Make it Creamy (Optional): For a creamy buffalo chicken chili, stir in 4 ounces (½ brick) of cream cheese, and continue cooking until fully melted and incorporated. Serve bowls of chili with sour cream, green onion, and blue cheese crumbles, if desired.
How to Store and Reheat
Store leftover Buffalo chicken chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through, or in the microwave for 3-4 minutes, stirring halfway through.
How to Freeze
If you are anything like me, you always have some chili in the freezer! Freeze the cooled chili in a freezer-safe container or in portions in sealable freezer bags and it will keep well for up to 6 months. Thaw the chili in the fridge overnight before reheating to serve.
This was delicious! Light, but full of flavor. The blue cheese crumbles and green onions were perfect on top. I’ll definitely keep this recipe close by to use again!
Wonderful to hear!!
I love this recipe. However, where did the cream cheese come in? I never saw where to add it.
I apologize, that is confusing! You’ll add in the cream cheese with the rest of the ingredients after you’ve soften your veggies and before you let the soup simmer!
I apologize, that is confusing! You’ll add in the cream cheese with the rest of the ingredients after you’ve softened your veggies and before you let the soup simmer!
I love the concept of this chili, but I have personal issues with ground meats, so I’ll probably cut chicken into chunks. Other than that, everything else sounds like this would be a great recipe for my husband and I! Thank you!
Good luck, Leslie! I hope you enjoy it!
I have made this recipe twice now and it is awesome. I made two tweaks: I added an extra 1/4 c of buffalo sauce and I cook it in the crockpot. Freezes amazing too!
Great ideas, Erica!
This was delicious! I made it pretty much according to the recipe except substituted a green pepper for the celery and used two cans of Rotel instead of plain diced tomatoes. Definitely will be making it again!
I’m so happy to hear you enjoyed this recipe, Helen!
One of my husbands absolute favorites. I double the recipe, except for the broth as we like it thicker. It is in our regular rotation.