Buffalo Chicken Chili

This post may contain affiliate links. Please read my privacy policy.

This simple and delicious Buffalo Chicken Chili is perfect for game day, family dinners, and all the nights in between.

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 buffalo chicken chili for lunch or dinner.

This healthy chicken chili 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.

Why You’ll Love This Chicken Chili Recipe:

• This chili is a combination of the two best game day grub favorites: buffalo wings and chili!
• You can have this chili ready in about 30 minutes on the stove.
• Don’t want to bother with the stove? This chili can also be made in the slow cooker.
• You can easily make this chili ahead of time and reheat when you’re ready to serve.

Ingredients for Buffalo Chicken Chili:

• Onion and celery – These add texture and flavor to the chili.
• Chicken – You can use either boneless, skinless chicken thighs or boneless, skinless chicken breasts. I usually do a mix of both.
• Buffalo Wing Sauce – I prefer Frank’s Red Hot Buffalo sauce but choose your favorite.
• Ranch Seasoning – We’ll just call this our secret ingredient!
• Broth – I use chicken broth but you can substitute with vegetable broth or water.
• Diced Tomatoes – I live the fire roasted version the best in this chili recipe but use whatever you have available.
• White Chili Beans – If you can’t find these, grab some great northern beans and then add about 1 tsp each of chili powder, cumin, and oregano.
• Cream Cheese – This helps makes the chili a little creamy.

This 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 make a pot of Buffalo Chili! It is sure to be a big winner!

Frequently Asked Questions:

Can this buffalo chicken chili be made ahead of time? Yes! You can make the chili ahead of time but skip the step of stirring in the cream cheese. When you are ready to serve the chili, reheat and then stir in the cream cheese just before serving.

Can I freeze chili? Transfer cooked and cooled chili to an airtight container or Ziploc bag. Then, it can be frozen for up to three (3) months.

Are there recipe variation options? Absolutely tailor the recipe to fit your tastes. Some recipe variation options include:

• Change the spice level by using more or less buffalo sauce. You can also add chili powder to the recipe if you’d like it even spicier.
• Substitute red chili beans for the white beans. Or replace the beans with canned corn.
• Change up the toppings. Some ideas include: chopped cilantro, crushed corn chips, sour cream, shredded cheese, and lime wedges.

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.

If you loved this Buffalo Chicken Chili recipe, check out these other chili recipes:

• Mini Chili Cheese Dogs
• Paleo Pumpkin Chili
• Instant Pot Four Bean Chili

Essential items for this recipe:

• Large pot
• Can opener
• Cooking utensil

Buffalo Chicken Chili

Nothing beats a bowl of Buffalo Chicken Chili on a cold day. Make it on the stove top or in the crockpot for a easy and super delicious comfort food option!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

Author: Shannah Coe

Ingredients

• 1 Tablespoon oil
• 1 onion diced
• 2 celery stalks diced
• Salt and pepper
• 2 pounds 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 15 ounce cans fire roasted diced tomatoes
• 2 15 ounce cans white chili beans
• 2 ounces cream cheese
• 4 ounces crumbled blue cheese optional
• 1 Tablespoon chopped cilantro optional

Cook ModePrevent your screen from going dark

Instructions

• In a large pot, heat oil over medium heat. Add onion and celery and sauté for 3-4 minutes. Season with salt and pepper.
• 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.
• Drain one can of fire roasted diced tomatoes and add the tomatoes to the pot. Add the other can of diced tomatoes undrained. Stir in both cans of 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.

Notes

• Cooked chili can be kept in the refrigerator for up to five days or frozen for up to three months.
• For the crockpot method, saute the onion and celery. Then, add everything but the beans to the crockpot. Cook on high for two to three hours on high. Add beans and cook for an additional 30 minutes. Stir in cream cheese and cook for an additional 30 minutes.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 16g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1230mg | Fiber: 4g | Sugar: 6g

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

If you make this white chicken chili recipe or any recipe from the blog, I’d love to hear about your experience. Leave me a comment below or snap a photo and tag it #MySuburbanKitchen on Instagram or Facebook. And be sure to pin this to you favorite Game Day Grub board on Pinterest.