Add some spice to dinnertime with this tangy and creamy buffalo chicken chili. Easy to make in one pot, it's wonderfully comforting and full of flavor!
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.
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
Video
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.
Storage: Store creamy buffalo chicken chili in an airtight container in the refrigerator for 4-5 days.