I am so excited to partner with Hunt’s and BUSH’s to bring you this chili recipe. While this post is sponsored, all thoughts and opinions are my own.

It is totally chili season here. From cold temperatures to lots of time spent watching football and other sports, there is nothing like a big bowl of chili for lunch or dinner. I like to show our Chili Pride by making our favorite Coe’s Cluckin’ Buffalo Chili (or buffalo chicken chili) because it combines all the flavors of our favorite game day food into an incredibly flavorful bowl of chili that can be ready in 30 minutes or simmer for hours depending on what you need.

The secret to my buffalo chicken chili is that I only use Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans. They are the essential ingredients to any great bowl of chili. For my Coe’s Cluckin’ Buffalo Chili, I use Hunt’s vine ripened fire roasted diced tomatoes and BUSH’s slow-simmered white chili beans. They add the perfect flavors to just about any chili you want to make: from white chicken chili to a vegetarian black bean chili and everything in between.

Ingredients for Buffalo Chicken Chili:

1 Tbsp oil
1 onion, diced
2 celery stalks, diced
Salt and pepper
2 lbs boneless, skinless chicken thighs or breasts, cut into pieces
1/2 cup buffalo wing sauce
1 packet ranch seasoning
1 1/2 cups chicken broth
2 cans Hunt’s vine ripened fire roasted diced tomatoes
2 cans BUSH’s slow-simmered white chili beans
2 oz cream cheese
4 oz crumbled blue cheese (optional)
1 Tbsp cilantro, chopped (optional)

Let’s Make It:

1. In a large pot, heat oil over medium heat. Add onion and celery and saute for 3-4 minutes. Season with salt and pepper.

2. Add chicken and cook for 5-6 minutes or until all of the chicken is browned. (Note: it does not need to be cooked through) Stir in buffalo wing sauce, ranch seasoning and chicken broth.

3. Drain one can of Hunt’s vine ripened fire roasted diced tomatoes and add the tomatoes to the pot. Add the other can of Hunt’s vine ripened fire roasted diced tomatoes undrained. Stir in both cans of BUSH’s slow-simmered white chili beans. Bring to a boil and lower heat to simmer. Simmer for at least 15 minutes or up to 4 hours. Stir in cream cheese just before serving. Top with crumbled blue cheese and cilantro.

Note: This can be easily made in the slow cooker too! Simply sauté the onion and celery in step one. Then, combine everything except for the cream cheese, blue cheese and cilantro in the slow cooker and cook on low for 3-4 hours. Stir in the cream cheese about 30 minutes before you are ready to enjoy the chili.

TThis chili is absolutely perfect for a cold, winter day or anytime you want a hearty meal that doesn’t require a lot of prep work. Of course, with all the great sports games coming up this winter, it is the perfect time to show your Chili Pride and make a bowl of Coe’s Cluckin’ Buffalo Chili! It is sure to be a big winner!

What are some of your favorite chili recipes? Whenever you start making chili, just be sure to get the two essential ingredients for the best tasting chili on the planet: Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans.

Buffalo Chicken Chili

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Prep Time 10 mins Cook Time 30 mins Serves 12 adjust servings

Ingredients

1 onion, diced
2 celery stalks, diced
Salt and pepper
2 lbs boneless, skinless chicken thighs or breasts, cut into pieces
1/2 cup buffalo wing sauce
1 packet ranch seasoning
1 1/2 cups chicken broth
2 cans Hunt's vine ripened fire roasted diced tomatoes
2 cans BUSH's slow-simmered white chili beans
2 oz cream cheese
4 oz crumbled blue cheese (optional)
1 Tbsp cilantro, chopped (optional)

Instructions

1. In a large pot, heat oil over medium heat. Add onion and celery and saute for 3-4 minutes. Season with salt and pepper.

2. Add chicken and cook for 5-6 minutes or until all of the chicken is browned. (Note: it does not need to be cooked through) Stir in buffalo wing sauce, ranch seasoning and chicken broth.

3. Drain one can of Hunt's vine ripened fire roasted diced tomatoes and add the tomatoes to the pot. Add the other can of Hunt's vine ripened fire roasted diced tomatoes undrained. Stir in both cans of BUSH's slow-simmered white chili beans. Bring to a boil and lower heat to simmer. Simmer for at least 15 minutes or up to 4 hours. Stir in cream cheese just before serving. Top with crumbled blue cheese and cilantro.

by Shannah Coe

Recipe Notes

This can be easily made in the slow cooker too! Simply saute the onion and celery in step one. Then, combine everything except for the cream cheese, blue cheese and cilantro in the slow cooker and cook on low for 3-4 hours. Stir in the cream cheese about 30 minutes before you are ready to enjoy the chili.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 213kcal Calories from fat 64
% Daily Value
Total Fat 7g	11%
Saturated Fat 3g	15%
Transfat 0g
Cholesterol 84mg	28%
Sodium 566mg	24%
Carbohydrate 15g	5%
Dietary Fiber 4g	16%
Sugars 3g
Protein 22g