Buffalo Chicken Chili Recipe

If you’ve been searching for a chili recipe that brings bold flavors, creamy richness, and just the right amount of heat to your weeknight dinner table, look no further than this Buffalo Chicken Chili. Bursting with tender shredded chicken, cannellini beans, cream cheese, and that signature tangy buffalo flavor, this chili is an absolute crowd-pleaser. It’s the perfect combination of spicy, creamy, and savory—and it comes together on the stovetop in under an hour.

Whether you’re feeding a family of four or meal-prepping for the week, this recipe has you covered. It’s hearty enough to serve as the main event and versatile enough to customize with your favorite toppings.

Why Buffalo Chicken Chili Is a Must-Make

There’s nothing quite like the flavor of buffalo chicken, and when you combine it with the comfort of a creamy chili, it’s pure magic. Here’s why this recipe deserves a spot in your rotation:

• Bold, layered flavors: Fire-roasted tomatoes, Franks RedHot Sauce, and chili powder create a rich, spicy base.
• Creamy texture: The addition of cream cheese makes every bite velvety smooth.
• Protein-packed: With tender chicken and cannellini beans, this chili is filling and nutritious.
• Customizable heat: Adjust jalapeños or hot sauce to suit your spice preference.
• Quick and easy: Ready in just 50 minutes from start to finish.
• Perfect for gatherings: Ideal for weeknight dinners, casual game day meals, or meal prep.

Ingredients Breakdown

Here’s everything you need to make this delicious Buffalo Chicken Chili, organized by component. This recipe serves 4 people, but it’s easy to scale up for a larger crowd.

Main Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 jalapeño peppers, diced (seeds removed for milder chili)
• 2 boneless, skinless chicken breasts (1½ pounds)
• 14.5 ounces diced fire-roasted tomatoes (1 can)
• 1 cup low-sodium chicken stock
• ½ cup Franks RedHot Sauce
• 1 tablespoon ground chili powder
• 2 teaspoons ground cumin
• 31 ounces cannellini beans, drained and rinsed (2 cans)
• 4 ounces cream cheese, cut into cubes (½ brick)
• Kosher salt and freshly ground black pepper, to taste

Optional Toppings

• Tortilla strips
• Sliced celery
• Sour cream
• Blue cheese crumbles

Tools & Equipment Needed

To make this chili perfectly, you’ll want to have a few kitchen essentials on hand:

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Can opener
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Two forks (for shredding chicken)
• Ladle for serving

Step-by-Step Instructions

Follow these steps carefully for perfectly creamy, spicy buffalo chicken chili.

1. Sauté the aromatics

Heat 1 tablespoon of vegetable oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and jalapeños and sauté until softened, about 5 minutes. This step builds the flavor base for the chili and mellows the raw edge of the jalapeños.

2. Add chicken and spices

Place the chicken breasts in the pot, then add the diced fire-roasted tomatoes, chicken stock, Franks RedHot Sauce, chili powder, and cumin. Stir everything together to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook until the chicken is cooked through, about 25 minutes.

3. Shred the chicken

Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

4. Add beans and cream cheese

Stir in the drained cannellini beans and the cubed cream cheese. Season with kosher salt and freshly ground black pepper to taste. Allow the chili to cook for another 5–10 minutes, stirring occasionally, until the cream cheese has melted and the chili is creamy and heated through.

5. Serve with optional toppings

Ladle the chili into bowls and serve with your favorite toppings such as tortilla strips, sliced celery, sour cream, and blue cheese crumbles.

Tips & Variations

Buffalo Chicken Chili is incredibly versatile. Here are some ways to make it your own:

• Heat adjustment: For a milder chili, reduce hot sauce to ¼ cup or remove jalapeño seeds. For extra heat, use ½ cup hot sauce and include the seeds.
• Chicken alternatives: Substitute chicken thighs for a juicier, more flavorful result.
• Dairy-free option: Replace cream cheese with 1 cup of coconut cream for a dairy-free creamy chili.
• Vegetarian option: Swap chicken for extra beans and roasted cauliflower or tofu for a plant-based version.
• Beans: Cannellini beans can be replaced with kidney beans, black beans, or pinto beans.

Flavor Profile & Pairings

This chili has a bold, tangy, and creamy flavor profile. The heat from the buffalo sauce balances perfectly with the richness of cream cheese, while the cannellini beans add a hearty, creamy texture.

Best side dishes include:

• Cornbread or jalapeño cornbread
• Garlic bread or cheesy breadsticks
• Simple green salad with a light vinaigrette

Nutritional Overview

Per serving (without optional toppings):

• Calories: 474 kcal
• Protein: 41 g
• Carbohydrates: 45 g
• Fat: 17 g
• Saturated Fat: 7 g
• Fiber: 13 g
• Sugar: 5 g
• Sodium: 1,699 mg

Dietary notes:

• High-protein, high-fiber, gluten-free.
• Can be adapted for dairy-free or vegetarian diets with substitutions.

Make-Ahead & Meal Prep Tips

• Advance prep: Chop onions and jalapeños in advance and store in an airtight container.
• Cooking ahead: The chili can be made a day in advance; flavors improve after sitting in the fridge overnight.
• Freezing: Store in airtight containers for up to 3 months. Avoid adding cream cheese before freezing; stir in when reheating.
• Reheating: Warm on the stovetop over medium heat until heated through, stirring occasionally.

FAQs

1. Can I use frozen chicken?
Yes, but thaw completely before cooking to ensure even cooking.

2. Can I make this in a slow cooker?
Absolutely! Add all ingredients except cream cheese to a slow cooker and cook on low for 6–7 hours. Stir in cream cheese at the end.

3. Can I use regular hot sauce instead of Franks RedHot?
Yes, but Franks RedHot gives the classic buffalo flavor. Choose a sauce you enjoy, adjusting quantities to taste.

4. How spicy is this chili?
Medium heat by default. Adjust by removing jalapeño seeds or adding more hot sauce for desired spice.

5. Can I use canned chicken?
Yes, shredded canned chicken works in a pinch. Reduce cooking time since the chicken is already cooked.

Cooking Timeline (At a Glance)

Step	Time	Description
Prep	10 min	Dice onions, jalapeños, and gather ingredients
Sauté	5 min	Cook aromatics until soft
Cook Chicken	25 min	Simmer with tomatoes, stock, and spices
Shred & Finish	5–10 min	Add beans, cream cheese, and seasonings
Serve	0 min	Top with optional toppings and enjoy

Serving Suggestions

• Serve with tortilla strips for crunch.
• Garnish with celery slices for freshness.
• Dollops of sour cream and blue cheese crumbles balance the heat.
• Pair with cornbread or crusty bread for dipping.

Recipe Variations

1. Cheesy Buffalo Chicken Chili: Stir in shredded cheddar cheese for extra indulgence.
2. Buffalo Chicken Chili Mac: Toss with cooked macaroni for a hearty pasta-chili combo.
3. Slow Cooker Buffalo Chicken Chili: Cook low and slow for richer flavor.
4. Southwest Style: Add corn, bell peppers, and smoked paprika for a southwestern twist.

Ingredient Spotlight

Cannellini Beans: These white beans are creamy and mild, perfect for soaking up spicy flavors. Look for BPA-free canned options, or cook from dry for best texture.

Franks RedHot Sauce: A classic buffalo sauce base, adding tangy, spicy flavor without overwhelming heat. Store in the fridge after opening and shake before use.

Pro Cooking Tips

• Shred chicken easily: Cooked chicken is easier to shred when slightly cooled. Use two forks or even a hand mixer on low for large batches.
• Creamy consistency: Add cream cheese gradually, stirring to prevent clumping.
• Layer flavors: Sauté aromatics first, then spices, before adding liquids to enhance flavor depth.

Storage & Freezing Guide

• Refrigeration: Keep chili in an airtight container for up to 4 days.
• Freezing: Store beans and chicken separately from cream cheese. Freeze for up to 3 months.
• Thawing: Overnight in fridge or defrost in microwave before reheating.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	474 kcal	Without optional toppings
Protein	41 g	High-protein meal
Carbohydrates	45 g	Includes fiber
Fat	17 g	Saturated 7 g
Fiber	13 g	Supports digestion
Sodium	1,699 mg	Can reduce with low-sodium stock

Expanded Conclusion

This Buffalo Chicken Chili is comfort food elevated to a whole new level. Creamy, spicy, and packed with protein and flavor, it’s the perfect weeknight dinner, game day treat, or meal-prep option. With customizable toppings and heat levels, it’s versatile enough for every palate.

Give this recipe a try, and don’t forget to share it with friends and family—they’ll be asking for seconds! Bookmark this one; it’s a chili recipe you’ll return to time and time again.

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