Buffalo Chicken Chili

There’s something incredibly comforting about a warm bowl of Buffalo Chicken Chili on a crisp fall evening. I remember the first time I made it; the aroma of sautéed vegetables and spices filled my kitchen, making my mouth water in anticipation. It was one of those evenings where the air was just chilly enough to warrant a hearty meal, and I wanted something that would warm me from the inside out. This chili is not just food; it’s a hug in a bowl, packed with flavor and just the right amount of heat from the buffalo sauce. I love how this dish turns a classic comfort food into something unique, allowing me to share it with friends and family around the dinner table.

Ingredients for Buffalo Chicken Chili

When it comes to preparing Buffalo Chicken Chili, the ingredients play a crucial role in bringing the dish to life. Each component works in harmony to create a rich and flavorful experience. The main players here are the shredded chicken, fire roasted tomatoes, and the bold spices that make this chili sing.

• 2 tablespoons olive oil or avocado oil: This fat is essential for sautéing the base vegetables, adding richness to the dish.
• 1 medium onion, diced: This aromatic vegetable adds sweetness and depth of flavor.
• 2 medium carrots, diced: Bringing a bit of natural sweetness and texture to the chili.
• 2 celery ribs, diced: Adds crunch and a subtle flavor that complements the other ingredients.
• 3 cloves garlic, minced: A must-have for that aromatic punch.
• 2 cups shredded rotisserie chicken, or cooked chicken: The star protein of the dish, offering both flavor and heartiness.
• 2 cups chicken broth: This forms the base of the chili, adding moisture and depth.
• 2 (14.5 oz) cans fire roasted tomatoes: Brings a smoky flavor that enhances the overall profile.
• 1 (15 oz) can Great Northern beans, rinsed and drained: For added creaminess and protein.
• 1/2 cup Frank’s hot sauce: This ingredient provides the signature heat.
• 1 1/2 teaspoons cumin: Adds an earthy flavor that complements the chicken.
• 1 1/2 teaspoons chili powder: For that traditional chili flavor.
• 1 teaspoon smoked paprika: Gives a nice smokiness to the mix.
• Kosher salt and black pepper, to taste: Essential seasonings for a well-rounded flavor.
• 1/2 cup plain Greek yogurt, can use sour cream: Adds creaminess to the chili and balances the heat.
• 1/4 cup chopped cilantro: Freshness that brightens up the dish.
• Avocado: For creamy texture when served.
• Shredded cheese: A delicious topping that melts beautifully.
• Sliced green onions: For a fresh, crisp garnish.
• Cilantro: Extra freshness.

Cooking Instructions for Buffalo Chicken Chili

Cooking Buffalo Chicken Chili is a straightforward and enjoyable process. Each step builds on the previous one, bringing the flavors together beautifully. Follow along as we create this delightful dish!

1. In a large pot or Dutch oven, heat the olive oil over medium high heat. You want to see it shimmer—this indicates it’s hot enough to sauté the vegetables.
2. Add the onion, carrots, and celery to the pot. Cook for about five minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
3. Next, add the garlic and cook for 1 minute, just until fragrant. Be careful not to burn it; burnt garlic can taste bitter.
4. Now, stir in the shredded chicken, chicken broth, fire roasted tomatoes, Great Northern beans, hot sauce, cumin, chili powder, and smoked paprika. This is where the magic happens! Season with Kosher salt and black pepper to taste.
5. Bring the mixture to a boil. You’ll notice the chili start to bubble vigorously; this is a great sign!
6. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 15 minutes, stirring occasionally. You want all those flavors to meld.
7. After 15 minutes, stir in the Greek yogurt (or sour cream) and cilantro. This will make your chili creamy and rich.
8. Now, ladle the chili into bowls. It should be thick and hearty, with a beautiful blend of colors from the vegetables and spices.
9. Serve warm with desired toppings like avocado, shredded cheese, and sliced green onions. Enjoy every delicious bite!

Expert Tips about Buffalo Chicken Chili

To elevate your cooking experience with Buffalo Chicken Chili, here are some expert tips that will help you perfect this dish:

• Storage: Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove or in the microwave.
• Freezing: Yes, you can freeze this dish! Allow it to cool completely before transferring to freezer-safe containers. It can last up to three months in the freezer.
• Pairing: This chili pairs wonderfully with cornbread or a fresh green salad. The crunch of the salad balances the richness of the chili.
• Serving Size: This recipe serves six, making it perfect for family meals or gatherings.
• Garnishes: Don’t skip on the garnishes! Fresh cilantro, avocado, and shredded cheese take this chili to the next level.
• Adjusting Consistency: If your chili turns out too thick, simply add a bit more chicken broth or water until it reaches your desired thickness.

What to Pair With Buffalo Chicken Chili

When it comes to enjoying your Buffalo Chicken Chili, there are numerous delightful pairings that can enhance your meal experience:

• Cornbread: A classic pairing that complements the spicy kick of the chili.
• Fresh Salad: A crisp salad can provide a refreshing contrast to the rich chili.
• Rice: Serving the chili over rice can turn it into a complete meal.
• Nachos: For a fun twist, serve your chili over tortilla chips and top with cheese and jalapeños.
• Seasonal Occasions: Perfect for game day gatherings, cozy family dinners, or chilly fall nights.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge or freeze them for a later meal.

FAQ

Conclusion

In summary, Buffalo Chicken Chili is a deliciously spicy twist on a classic comfort food. It’s hearty, packed with flavor, and easy to prepare, making it a fantastic choice for any meal. I encourage you to give it a try; once you take that first bite, you’ll be hooked!

Buffalo Chicken Chili

The ultimate comfort food, Buffalo Chicken Chili is a spicy and hearty dish that brings warmth to any table. Packed with shredded chicken, beans, and bold flavors, it’s perfect for an easy weeknight dinner or a cozy gathering. Make it tonight and taste the deliciousness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil or avocado oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 cups shredded rotisserie chicken, or cooked chicken
• 2 cups chicken broth
• 2 (14.5 oz) fire roasted tomatoes
• 1 (15 oz) Great Northern beans, rinsed and drained
• 1/2 cup Frank’s hot sauce
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Kosher salt and black pepper, to taste
• 1/2 cup plain Greek yogurt, can use sour cream
• 1/4 cup chopped cilantro
• Avocado
• Shredded cheese
• Sliced green onions
• Cilantro

Equipment

• Large Pot
• Saucepan
• Oven
• Baking Sheet
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium high heat. You want to see it shimmer—this indicates it's hot enough to sauté the vegetables.
2. Add the onion, carrots, and celery to the pot. Cook for about five minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
3. Next, add the garlic and cook for 1 minute, just until fragrant. Be careful not to burn it; burnt garlic can taste bitter.
4. Now, stir in the shredded chicken, chicken broth, fire roasted tomatoes, Great Northern beans, hot sauce, cumin, chili powder, and smoked paprika. This is where the magic happens! Season with Kosher salt and black pepper to taste.
5. Bring the mixture to a boil. You’ll notice the chili start to bubble vigorously; this is a great sign!
6. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 15 minutes, stirring occasionally. You want all those flavors to meld.
7. After 15 minutes, stir in the Greek yogurt (or sour cream) and cilantro. This will make your chili creamy and rich.
8. Now, ladle the chili into bowls. It should be thick and hearty, with a beautiful blend of colors from the vegetables and spices.
9. Serve warm with desired toppings like avocado, shredded cheese, and sliced green onions. Enjoy every delicious bite!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove or in the microwave.
• Freezing: Yes, you can freeze this dish! Allow it to cool completely before transferring to freezer-safe containers. It can last up to three months in the freezer.
• Pairing: This chili pairs wonderfully with cornbread or a fresh green salad. The crunch of the salad balances the richness of the chili.
• Serving Size: This recipe serves six, making it perfect for family meals or gatherings.
• Garnishes: Don't skip on the garnishes! Fresh cilantro, avocado, and shredded cheese take this chili to the next level.
• Adjusting Consistency: If your chili turns out too thick, simply add a bit more chicken broth or water until it reaches your desired thickness.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.