Buffalo Chicken Chili -

5 from 4 votes

Buffalo Chicken Chili

Combine two gameday favorites into one with this Buffalo Chicken Chili. This easy recipe is creamy, spicy...and absolutely delicious!

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: buffalo chicken, chili

Servings: servings

Calories: 390kcal

Author: David

4 Tbsp unsalted butter
3 celery ribs diced
1 medium yellow onion diced
2 Tbsp chili powder
1 Tbsp dried parsley
1 tsp smoked paprika
½ tsp onion powder
1½ tsp minced garlic
2 (15.5-oz. cans) cannellini beans, drained and rinsed or another variety of canned white beans such as navy beans or great northern beans
1 (14.5-oz. can) fire-roasted diced tomatoes
1 (4.5-oz. can) fire-roasted green chiles
2 cups low-sodium chicken broth
⅓ cup hot pepper sauce I used Frank’s Red Hot sauce
3 cups chopped rotisserie chicken fully cooked
{toppings} Sour cream green onions, blue cheese crumbles, crumbled tortilla chips

Using a Dutch oven or large pot, add butter and place over medium heat. Once butter has melted, add celery and onions.
Sauté, stirring occasionally, for 3-4 minutes.
Add chili powder, dried parsley, smoked paprika, onion powder and minced garlic; stir until well combined. Continue sauteing for 1 more minute.
Add beans, tomatoes (undrained), chiles (undrained), chicken broth and hot pepper sauce; stir until well combined.
Bring mixture to a boil, stirring occasionally.
Once boiling, reduce heat to medium-low, cover and let simmer for 20 minutes, stirring occasionally.
Using a wooden spoon, mash some of the beans against the side of the saucepan to thicken the chili. (Note: The amount of beans you mash – some or all – is entirely up to personal preference!)
Add cooked chicken; stir until well combined.
Continue cooking for 3-4 more minutes.
For serving, top with a dollop of sour cream, chopped green onions and crumbled blue cheese.