There’s nothing like a big pot of Buffalo chicken chili to warm up a chilly night–or to spice up game day! This cozy and creamy chili is packed with bold flavor thanks to Buffalo sauce, tender ground chicken, and white beans. It’s creamy, hearty, and easy to make for dinner in just one pot!
Top Reader Reviews
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!
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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.
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Buffalo Chili with Ground Chicken
I love a good white bean chili, and this simple chili recipe spices things up with buffalo sauce and hearty ground chicken. These ingredients create the perfect cozy, spicy, and savory combo I love for game day. Everything simmers together in one pot in about 35 minutes, so it’s great for weeknight dinners too.
Instead of making this a red chicken chili, I used white beans because they add a really creamy body that balances the heat of the Buffalo sauce. I also stir in some cream cheese at the end to give it a super duper silky finish–but this is optional. Whether you prefer a thick or light consistency, this buffalo chicken chili is sure to satisfy!
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Use Room-Temp Cream Cheese for the Smoothest Result
Adding cold cream cheese straight into hot chili can leave you with small lumps that never fully melt. I always let the cream cheese sit out while the chili simmers, so it’s soft and blends in seamlessly. If you’re short on time, you can even microwave it for 10-15 seconds. This tiny step makes a big difference in getting that ultra-creamy texture without overcooking your chili.
Creamy Buffalo Chicken Chili Recipe
Equipment
- Dutch Oven
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 canned white beans (1 can, drained and rinsed**)
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon honey (to balance the heat, optional***)
- 4 ounces cream cheese (½ brick, optional)
Optional Garnishes:
- sour cream
- crumbled blue cheese
- chopped green onion
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 canned 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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo White Chicken Chili Step by Step
Cook the Chicken: Gather the list of ingredients for this easy buffalo chili recipe. Set a Dutch oven (or another 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, for about 5 minutes.
Sauté the Veggies: Next, add 1 medium diced onion, 2 chopped ribs of celery, 3 minced cloves of garlic, and 1 teaspoon of kosher salt to the ground chicken. Continue to cook for another 3-4 minutes, until the veggies are slightly softened.
Simmer the Chili: Stir in 2 cups of 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 chili to a boil, then reduce heat and 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: Serve bowls of buffalo ground chicken chili with sour cream, green onion, and blue cheese crumbles, if desired.
How to Store, Freeze, and Reheat
Store leftover Buffalo chicken chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat until warmed through, or in the microwave for 3-4 minutes, stirring halfway through.
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