Buffalo Chicken Chili Recipe – ready in under 30 minutes!! If you like buffalo chicken wings, you are going to LOVE this chili! Ground chicken, black beans, chili beans, tomato sauce, chicken broth, buffalo sauce, chili powder, Ranch seasoning, cumin, garlic, and onions – SO good! Can adjust the heat up or down to your taste. Top with cheese and sour cream!
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Pin This RecipeSpicy Ground Chicken Chili
This Buffalo Chicken Chili is a game-changer in the chili world! Tender and seasoned ground chicken and beans simmered in a rich and hearty tomato-based broth, infused with the tangy kick of buffalo sauce. The combination of textures and flavors is simply irresistible! Each spoonful is a burst of flavor, with the perfect amount of spice that’ll warm your soul and excite your taste buds. Whether you’re serving it up for a game day gathering or enjoying it as a cozy weeknight dinner, this chili will have everyone asking for seconds. So grab a bowl, top it off with some shredded cheese and a dollop of sour cream, and get ready for a chili experience like no other.
How to Make Buffalo Chicken Chili
This soup is super easy to make with only a few simple ingredients. In a Dutch oven or large pot, heat olive oil over medium-high heat on the stove top. Add ground chicken and cook until no longer pink and crumbled. Drain excess grease. Add black beans, chili beans, Ranch seasoning, tomato sauce, tomato paste, chicken broth, hot sauce, chili powder, ground cumin, garlic powder, dried minced onion flakes, and water. Stir well. Bring soup to a boil. Reduce heat and simmer for 25 to 30 minutes. Garnish with green onions or cilantro and blue cheese crumbles.
Helpful Tips & Frequently Asked Questions
- Can substitute shredded chicken, boneless skinless chicken breasts, or chicken thighs.
- I use Frank’s RedHot Buffalo Wing Sauce. Frank’s red hot sauce is equally delicious.
- Variations/Additions:
- onions
- bell pepper
- celery
- corn
- fire-roasted tomatoes
- diced potatoes
- diced sweet potato
- green chiles
- I use chili beans and black beans. You can use any combination of your favorite beans.
- white beans
- cannellini beans
- kidney beans
- great northern beans
- navy beans
- I suggest using low sodium chicken broth or no-salt chicken broth.
- Here is our recipe for Homemade Ranch Dressing Mix made with buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper: https://www.plainchicken.com/homemade-ranch-dressing-mix/
- If you are sensitive to Ranch seasoning adjust the amount to your personal reference.
- Can I freeze Buffalo Chicken Chili? Yes. Cool the chili to room temperature and transfer to freezer bags. Store in the freezer for up to 3 months,
- Thaw and reheat on the stovetop or in the microwave.
- Can I make Chicken Chili in the slow cooker? Yes! Cook the ground chicken. Add all of the ingredients to the crock pot and cook on LOW for 6 hours.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Buffalo Chicken Chili
I’ve got some fantastic side dish ideas to serve with this flavorful chili. First off, a side of warm and buttery cornbread is an absolute must. It’s perfect for dunking into the chili and soaking up all that deliciousness! Next up, a refreshing and crisp side salad loaded with crunchy vegetables, like lettuce, diced tomatoes, and cucumbers, tossed in a tangy ranch dressing. The cool and tangy flavors will complement the heat of the chili perfectly. Lastly, a bowl of tortilla chips with a side of chunky guacamole and salsa will be a hit with everyone. So, gather your friends and family, set up a chili bar with these sides, and get ready to enjoy a flavor-packed meal that’ll have everyone coming back for more.
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Buffalo Chicken Chili
Equipment:
Ingredients:
- 2 lb ground chicken
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can Bush’s Chili Beans, undrained
- 1 (1-oz) package ranch dressing mix
- 2 (8-oz) cans tomato sauce
- 2 Tbsp tomato paste
- 2 cups chicken broth
- ½ cup buffalo sauce or to taste
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp garlic powder
- 3 Tbsp dried minced onion flakes
- ½ cup water optional
Instructions:
- In a Dutch oven or large pot, heat olive oil over medium-high heat on the stove top. Add ground chicken and cook until no longer pink and crumbled. Drain excess grease.
- Add black beans, chili beans, Ranch seasoning, tomato sauce, tomato paste, chicken broth, hot sauce, chili powder, ground cumin, garlic powder, dried minced onion flakes, and water. Stir well.
- Bring soup to a boil. Reduce heat and simmer for 25 to 30 minutes.
Notes:
- I use Frank’s RedHot Buffalo Wing Sauce. Frank’s red hot sauce is equally delicious.
- I suggest using low sodium chicken broth or no-salt chicken broth.
- Here is our recipe for Homemade Ranch Dressing Mix made with buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper: https://www.plainchicken.com/homemade-ranch-dressing-mix/
- If you are sensitive to Ranch seasoning adjust the amount to your personal reference.
- Can I freeze Buffalo Chicken Chili? Yes. Cool the chili to room temperature and transfer to freezer bags. Store in the freezer for up to 3 months,
- Thaw and reheat on the stove top or in the microwave.
- Can I make Chicken Chili in the slow cooker? Yes! Cook the ground chicken. Add all of the ingredients to the crock pot and cook on LOW for 6 hours.
- Store leftovers in an airtight container in the refrigerator.
Steph
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Pin This Recipe
I used chipotle salsa and lime and a tiny bit of habanero instead of buffalonsauce with cilantor lime flavored sour cream and a dollop of gaucamole ; I am Creole & Shawnee/ Cherokee so also i made some fry bread and blackened my chicken first and also tossed in some garlic rotiserrie i had left over from yesterday and it was tooooo good cher’! Laissez les bon temps rouler 😋💜💚💛 🥣🍲🥘🍽🍻✨️♥️♥️♥️🍾
Jazz – if you use chicken breasts in the crockpot, cook it on low for 6-8 hours and shred the chicken before serving
This is on for tomorrow! Can I do this in the crock pot you think? With frozen breasts? How long would you cook it??
That is exactly the way I like my chili with big chunks of cheese.
One of my favorite soups in the world!!! Definitely a crowd pleaser…..might have to make that for the Super Bowl!
I think I'll make this for Sunday and they can either eat in a bowl or over chips for some yummy nachos!
How creative–I like it!