You know those nights when you crave something bold, comforting, and just a little spicy? That’s when my buffalo chicken chili comes to the rescue! I’ve been making chili variations for years – from classic beef to vegetarian black bean – but this buffalo version stole my heart (and my taste buds) the first time I tried it. The tangy heat of buffalo sauce mixed with tender chicken creates magic in a bowl.

What I love most is how this dish brings together game-day excitement and cozy dinner vibes. It’s got that signature buffalo wing flavor we all adore, but in hearty, spoonable form. My husband claims it’s the only chili he’ll eat now (and trust me, that’s saying something). The best part? It comes together in under an hour with simple ingredients you probably have on hand.

Why You’ll Love This Buffalo Chicken Chili

This isn’t just any chili—it’s a flavor explosion that’ll have you coming back for seconds (and thirds!). Here’s why it’s become my go-to recipe:

• Bold & spicy: That buffalo sauce kick? Oh yes. It’s got just enough heat to wake up your taste buds without overwhelming them.
• Comfort in a bowl: Hearty chunks of chicken, beans, and veggies make it satisfying enough for dinner.
• Game day hero: Serve it with celery sticks and blue cheese—your football-watching crew will go wild.
• Weeknight easy: From chopping to serving, it’s done in 45 minutes flat. (I’ve timed it during my busiest evenings!)

Buffalo Chicken Chili Ingredients

Here’s everything you’ll need to make my favorite fiery chili – I swear by these exact ingredients for the perfect balance of heat and heartiness:

• 2 lbs boneless chicken breast, cubed (about 1-inch pieces – trust me, bigger chunks stay juicier!)
• 1 cup buffalo sauce (I use Frank’s RedHot, but any good-quality sauce works)
• 1 can (15 oz) diced tomatoes – don’t drain them, that liquid adds great texture
• 1 can (15 oz) kidney beans, drained and rinsed (black beans work too in a pinch)
• 1 medium onion, diced (yellow or white – whatever’s in your pantry)
• 2 cloves garlic, minced (or 1 tsp garlic powder if you’re rushing)
• 1 celery stalk, chopped (for that classic buffalo wing crunch)
• 1 carrot, diced (my secret for natural sweetness to balance the heat)
• 1 cup chicken broth (low-sodium so you control the saltiness)
• 1 tsp cumin + 1 tsp paprika (the dynamic spice duo that makes it sing)
• Salt and pepper to taste (I always add this last after simmering)

See? Nothing fancy – just real ingredients that pack a punch. Now let’s make some magic!

How to Make Buffalo Chicken Chili

Alright friends, let’s get cooking! This buffalo chicken chili comes together in three simple steps that build layers of flavor. I’ll walk you through each one – just follow along and you’ll have a pot of spicy goodness in no time.

Step 1: Sauté the Vegetables

First, grab your favorite big pot (I use my trusty Dutch oven) and heat a drizzle of oil over medium heat. Toss in your diced onion, minced garlic, chopped celery, and diced carrot. Now here’s my trick – don’t rush this step! Let those veggies cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the carrots just start to soften. That sweet, savory aroma means you’re doing it right.

Step 2: Brown the Chicken

Next up – the chicken! Add your cubed chicken breasts to the pot. I like to give each piece some space so they brown nicely rather than steam. Cook for 5-7 minutes, stirring occasionally, until there’s no more pink visible. You’ll know it’s ready when the chicken turns from that pale color to a nice golden hue. This step builds so much flavor – don’t skip it!

Step 3: Simmer the Chili

Now for the fun part – pour in that glorious buffalo sauce, dump in your tomatoes (juice and all!), add the drained beans and chicken broth. Sprinkle in the cumin and paprika, give everything a good stir, and bring it to a lively boil. Then – important! – reduce the heat to low, cover, and let it simmer for 25 minutes. This is when the magic happens as all those bold flavors meld together. Just peek occasionally to give it a stir and inhale that amazing buffalo aroma filling your kitchen!

See? Easy as can be. In less time than it takes to watch a sitcom, you’ll have a pot of chili that’ll knock everyone’s socks off!

Tips for the Best Buffalo Chicken Chili

After making this chili more times than I can count, I’ve picked up some foolproof tricks:

• Heat control: Start with 1 cup buffalo sauce, then add more at the end if you want it spicier (I always taste before serving!)
• Chicken shortcut: Use leftover rotisserie chicken or pre-shredded to save 10 minutes – just add it with the liquids
• Stirring secret: Give it a good scrape along the bottom every 10 minutes while simmering to prevent sticking
• Flavor boost: Let it sit off heat for 5 minutes before serving – the flavors intensify beautifully

Buffalo Chicken Chili Variations

One of my favorite things about this recipe is how easily you can make it your own! Here are my go-to swaps when I’m feeling creative:

• Bean swap: Black beans or pinto beans work just as well as kidney beans – I actually prefer black beans sometimes for their creamier texture
• Veggie boost: Toss in some corn kernels or diced bell peppers for extra color and crunch
• Protein twist: Ground turkey instead of chicken makes a delicious (and leaner) alternative
• Creamy version: Stir in 1/4 cup cream cheese at the end for ultra-rich, velvety chili

The possibilities are endless – that’s the beauty of chili!

Serving Suggestions for Buffalo Chicken Chili

Oh, the toppings! That’s where this chili really comes to life. I always set out a little “buffalo bar” with bowls of crumbled blue cheese (my absolute must-have), cool sour cream, and crisp celery sticks for that classic wing experience. For something extra special? A side of warm cornbread or buttery biscuits to soak up every last drop of that spicy sauce. Trust me, your crew will go wild for these combos!

Storing and Reheating Buffalo Chicken Chili

Here’s the best part about this chili – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the stovetop (medium-low heat with a splash of broth to loosen it up), but the microwave works in a pinch – just stir every 30 seconds until piping hot. Pro tip: The flavors actually deepen overnight, making those leftovers something to look forward to!

Buffalo Chicken Chili Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty bowl of this chili (based on my exact recipe – your mileage may vary depending on brands and tweaks!):

• Calories: 320 per serving (about 1 cup)
• Protein: 35g (thanks to all that chicken!)
• Carbs: 25g with 5g fiber
• Fat: 8g (mostly from the chicken and that bit of oil)

Remember, these are estimates – but I love that it’s packed with protein while keeping things relatively light. The beans and veggies add great nutrients too!

Common Questions About Buffalo Chicken Chili

I get asked about this chili all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

• “Can I make this in a slow cooker?” Absolutely! Sauté veggies first, then dump everything in your crockpot on LOW for 4-5 hours. The chicken gets crazy tender this way.
• “Does it freeze well?” Like a dream! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• “What if I can’t handle too much heat?” No worries! Start with 1/2 cup buffalo sauce, then add more to taste. A dollop of sour cream tames the spice beautifully.
• “Can I prep this ahead?” You bet – it tastes even better the next day! Just store in the fridge and reheat gently with a splash of broth.
• “What’s the best buffalo sauce to use?” I swear by Frank’s RedHot for authentic flavor, but any quality sauce works. Just avoid super vinegary ones!

See? Nothing stops you from enjoying this fiery, comforting chili exactly how you like it!

Rate This Buffalo Chicken Chili Recipe

Made this chili? I’d love to hear how it turned out! Drop a comment below or tag me on social media – your feedback makes my day!

Fiery 45-Minute Buffalo Chicken Chili Will Wow You

---

• Author: Christina R. Jones
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

A hearty and spicy buffalo chicken chili that combines tender chicken with bold buffalo flavors. Perfect for game day or a cozy dinner.

---

Ingredients

Scale 1x2x3x

• 2 lbs boneless chicken breast, cubed
• 1 cup buffalo sauce
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 carrot, diced
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

---

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, celery, and carrot. Cook until softened.
3. Add chicken and cook until browned.
4. Stir in buffalo sauce, tomatoes, beans, broth, and spices.
5. Bring to a boil, then reduce heat and simmer for 25 minutes.
6. Serve hot with optional toppings like blue cheese or sour cream.

Notes

• Adjust buffalo sauce for more or less heat.
• Shredded chicken works as a substitute for cubed.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Chili
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 75mg

Keywords: buffalo chicken chili, spicy chili, game day food, easy dinner recipe