Add some flavor to you dinner with this tangy and creamy buffalo chicken chili. Easy to make in one pot, it’s wonderfully comforting and full of flavor!
Buffalo Chicken Chili Recipe
I just know you guys are going to LOVE this recipe!
A classic dish gets the most awesome makeover in the form of this buffalo chicken chili.
Wonderfully tangy and creamy, this is no ordinary chili recipe for sure! It’s wonderfully comforting and quick enough to make for an easy weeknight meal and the flavors are out of this world!
Be sure to try my chicken chili and Instant Pot chicken chili recipes!
Why You’ll Love this Creamy Buffalo Chicken Chili:
- One Pot: All cooked in one pan on the stovetop, clean up is a breeze!
- Make ahead: This chili is great for make ahead and freezer meals. The leftovers the next day taste amazing!
- Quick and easy: Made with simple ingredients, it only takes 35 minutes to make a batch of this chili.
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How to make buffalo chicken chili
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the ground chicken in the pot.
- Add the veggies with some salt and cook until softened.
- Stir in the rest of the ingredients and bring to a boil.
- Simmer for 15 minutes and season to taste.
Can you make it ahead of time?
Yes! As with other chili recipes, this buffalo chicken chili is great for weekly meal prep. Place the cooled chili into an airtight container in the fridge and it will keep well for up to 4 days.
Reheat the chili on the stovetop on a medium heat until warmed through, or in the microwave for 3 to 4 minutes, stirring halfway through.
Can you freeze Buffalo Chicken Chili?
Yes! 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.
What do you serve it with?
A big bowl of this chili is all you really need, or for a fuller meal, serve it over some rice or with some cornbread muffins.
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.
Sour cream is non-negotiable.
Recipe Tips and 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.
This buffalo chicken chili has become one of our go to weeknight meals! It’s so hearty and comforting and that buffalo sauce gives it just the right amount of zing!
More One Pot Recipes
- Baked Chicken and Potatoes
- Shredded Chicken Breast
- Cheesy Chicken and Rice
- Chicken Jambalaya
Buffalo Chicken Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 medium onion diced
- 1 cup chopped celery about two stalks
- 3 garlic cloves minced
- 1½ teaspoons kosher salt divided
- 2 cups low-sodium chicken broth
- ¼ cup buffalo sauce like Frank’s RedHot
- 14.5 ounces diced tomatoes 1 can
- 15.5 ounces white beans 1 can, rinses and drained
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon honey
- 4 ounces cream cheese
Optional for Serving:
- sour cream
- blue cheese crumbles
- chopped green onion
Instructions
- Heat a large pot to a medium heat. Add 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 salt. Continue to cook for another 3-4 minutes until the veggies are slightly softened.1 medium onion, 1 cup chopped celery, 3 garlic cloves, 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.
- Stir in 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, blue cheese crumbles, 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.
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.