Hearty Buffalo Chicken Chili Recipe: A Fiery Bowl of Comfort

Spice up your dinner routine with a hearty buffalo chicken chili that packs a serious flavor punch.

This zesty dish brings together the beloved kick of buffalo wings and the comforting warmth of classic chili.

Tender shredded chicken mingles with bold spices, creating a mouthwatering meal that will have everyone asking for seconds.

Rich tomato base and a generous splash of hot sauce give this chili its signature tangy heat.

Beans and vegetables add satisfying texture and nutrition to every delicious spoonful.

Topped with cool blue cheese or creamy ranch, this chili turns an ordinary weeknight into a culinary celebration.

You’ll want to keep this recipe in your back pocket for game days, cozy evenings, or anytime you need a seriously delectable meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 300 kcal

Servings: 7

Buffalo Chicken Chili Ingredient Breakdown

• Ground Chicken: Lean protein that adds hearty texture and absorbs the bold Buffalo wing sauce flavors.
• Chicken Stock: Creates a rich, savory liquid foundation that enhances overall depth of the chili.

• Ranch Seasoning, Buffalo Wing Sauce: Delivers the signature tangy, spicy Buffalo chicken profile.
• Onion Powder, Garlic Powder, Celery Salt, Salt, Black Pepper: Builds complex, layered seasoning that elevates the dish's taste.
• Cream Cheese: Introduces luxurious creaminess and smooths out the spicy notes.

• Navy Beans, Corn Kernels: Adds nutritional value, interesting texture, and volume to the chili.
• Fire-Roasted Tomatoes: Provides smoky undertones and additional moisture.
• Cilantro: Brings fresh, bright herbal notes to balance the rich, spicy elements.

• Bleu Cheese Crumbles: Offers a sharp, tangy finish that complements the Buffalo-style flavors.

Tools to Make Buffalo Chicken Chili Bold

• Large saucepan: Essential for cooking and mixing all ingredients thoroughly.
• Wooden spoon or chopper: Perfect for breaking up ground chicken and stirring chili.
• Measuring cups and spoons: Help ensure accurate ingredient quantities.
• Cutting board: Used for chopping cilantro and preparing ingredients.
• Sharp knife: Needed for chopping cilantro and cutting cream cheese cubes.

Cooking Buffalo Chicken Chili Easily

• Protein Foundation

Brown ground chicken in a large saucepan, breaking into small pieces until fully cooked.

• Liquid Layers

Pour chicken stock into the pan, then add Navy beans, corn, ranch seasoning, and Buffalo wing sauce. Mix thoroughly.

• Spice Symphony

Introduce onion powder, garlic powder, celery salt, salt, and black pepper. Blend spices evenly throughout the mixture.

• Creamy Transformation

Drop cream cheese cubes into the chili, stirring consistently to help them melt and create a rich, smooth texture.

• Tomato and Herb Finale

Fold in fire-roasted tomatoes and fresh cilantro, ensuring even distribution.

• Warming and Blending

Simmer over medium heat, stirring occasionally, until chili reaches a harmonious consistency and temperature.

• Serving Suggestion

Ladle into bowls, garnish with extra cilantro and a sprinkle of Bleu cheese crumbles for a flavor-packed finish.

Ideas to Customize Buffalo Chili Spice Level

• Adjust Buffalo wing sauce to dial up or tone down the spiciness based on your personal heat tolerance. Start with less sauce and gradually add more for perfect flavor.
• Replace Bleu cheese with shredded cheddar, monterey jack, or pepper jack for unique flavor profiles that complement the Buffalo chicken theme.
• Add diced bell peppers or jalapeños for extra crunch and depth, or sprinkle crispy bacon bits on top for a smoky, textural surprise that elevates the entire dish.
• This chili tastes even better the next day as flavors continue to blend. Store in an airtight container and gently reheat for a quick, delicious meal that gets more delectable with time.

Ways to Serve Buffalo Chicken Chili Comfortably

• Garnish with Zest: Sprinkle fresh chopped cilantro and crumbled bleu cheese on top to elevate the chili's tangy and creamy profile.
• Pair with Comfort Sides: Serve alongside warm cornbread, crispy tortilla chips, or a light garden salad to complement the bold Buffalo chicken flavors.
• Create a Chili Bar: Set up a toppings station with sour cream, green onions, additional hot sauce, and crispy bacon bits for guests to customize their bowls.
• Chill and Reheat: Store leftovers in an airtight container and gently reheat on the stovetop, adding a splash of chicken stock to maintain the creamy consistency.

Storing Buffalo Chicken Chili for Reheating

• Batch Cook for Easy Meals: Prepare a large pot of Buffalo Chicken Chili on weekends and portion into individual containers for quick lunches or dinners throughout the week.
• Refrigerate with Care: Store leftover chili in airtight containers and consume within 3-4 days. Keep refrigerated at 40°F or below to maintain freshness and food safety.
• Freeze for Future Feasts: Freeze chili in freezer-safe containers or zip-top bags for up to 3 months. Remove excess air to prevent freezer burn and maintain optimal flavor.
• Reheat Like a Pro: Thaw frozen chili in the refrigerator overnight, then warm gently in a saucepan over medium-low heat. Stir occasionally and add a splash of chicken stock if the chili seems too thick.

Fiery Buffalo Chicken Chili Recipe

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4.6 from 37 reviews

• Total Time: 40 minutes
• Yield: 7 1x

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Description

Hearty buffalo chicken chili delivers spicy comfort with tender meat and zesty hot sauce. Midwest home cooks savor this quick, protein-packed meal you’ll crave during cold winter evenings.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground chicken
• 2 cups chicken stock
• 1 (15 oz) can navy beans, rinsed and drained
• 1 (14.5 oz) can fire-roasted tomatoes
• 1 cup corn kernels (frozen or fresh)
• 8 oz (226 g) cream cheese, softened and cubed
• ¼ cup buffalo wing sauce
• ½ cup bleu cheese crumbles
• 1 packet ranch seasoning
• 1 tbsp cilantro, chopped (plus more for garnish)
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp celery salt
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Sautéing Protein: In a large saucepan heated to medium temperature (375°F/190°C), crumble ground chicken into uniform pieces, cooking thoroughly until no pink remains.
2. Liquid and Base Integration: Pour chicken stock into the pan, blending Navy beans, corn kernels, ranch seasoning mix, and Buffalo wing sauce to create a harmonious foundation, stirring comprehensively.
3. Seasoning Layering: Distribute onion powder, garlic powder, celery salt, kosher salt, and freshly ground black pepper throughout the mixture, ensuring a nuanced and balanced flavor profile.
4. Creamy Transformation: Incorporate cream cheese cubes, continuously stirring to melt seamlessly and develop a velvety texture that envelops the protein and vegetables.
5. Final Flavor Enhancement: Fold in fire-roasted tomatoes and chopped cilantro, allowing ingredients to meld and create a robust, multidimensional taste experience.
6. Finishing and Serving: Simmer the chili for 10-12 minutes, stirring intermittently, then ladle into serving bowls and crown with additional cilantro and crumbled Bleu cheese for textural contrast and elevated flavor complexity.

Notes

• Crumble Chicken Carefully: Break ground chicken into small, uniform pieces to ensure even cooking and prevent large, tough chunks.
• Balance Spice Levels: Adjust Buffalo wing sauce quantity based on personal heat tolerance, starting with less and adding gradually.
• Cream Cheese Melting Technique: Cut cream cheese into small cubes and stir continuously to help it melt smoothly without creating lumps.
• Simmer for Flavor Depth: Allow chili to simmer gently, which helps ingredients meld together and develops a richer, more complex taste profile.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 300
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 4 g
• Protein: 23 g
• Cholesterol: 85 mg