Creamy Buffalo Chicken Chili Recipe
This one pot buffalo chicken chili recipe is spicy, cozy, and comforting with ground chicken, zesty Buffalo sauce, white beans, and tangy cream cheese.
Servings: 6 people
Calories: 343kcal
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
Video
Notes
*Swap the ground chicken for ground beef or turkey if you prefer.
**I prefer this dish with white beans, but red beans can be used instead.
***Honey is an optional ingredient that helps balance the flavors. It does not make it noticeably sweet. Agave or another liquid sweetener can be used instead.
Tips:
- 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.
Nutrition
Serving: 1bowl | Calories: 343kcal | Carbohydrates: 25g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 84mg | Sodium: 853mg | Potassium: 1042mg | Fiber: 5g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 5mg