This Buffalo Chicken Chili is the best of two game day classics: Buffalo Chicken Wings and Chili! Fill your bowl with sour cream, tortilla chips, chopped green onions, cheese and extra buffalo sauce for a new Super Bowl favorite. (Slow Cooker and Instant Pot instructions too!)
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Buffalo Chicken Chili is the best of two game day favorites: Buffalo Wings and Chili! The Chili is made with all the things you love about Chili –Beans, Tomatoes, Chili Powder, Cumin, Paprika– but it also has buffalo wing sauce to give you that spice kick you know and love!
What type of chicken to use for Buffalo Chicken Chili
This recipe calls for boneless, skinless chicken breasts since you would have white meat with buffalo wings, but chicken thighs would work just as well.
(Want to make a veggie version? Try roasted cauliflower instead of chicken.)
Is This Buffalo Chicken Chili Spicy?
The ingredients that add a lot of flavor to this chili (even though it cooks quickly) are the fire roasted tomatoes and green chilies, So make sure you look for “fire roasted” on the label of both . The tomatoes might be in your grocery store with the other canned tomatoes, but for the chilies, I found them with the Mexican ingredients.
In terms of spiciness, buffalo wing sauce is relatively mild, as are canned green chilies. If you want to make it sharper, try this:
- Add more hot wing sauce.
- Add a few teaspoons of a spicier hot sauce.
- Sprinkle in some crushed red pepper flakes or cayenne pepper.
- Add some hot chilies, like diced jalapeños or chiles in adobo sauce.
What to serve with Buffalo Chicken Chili
If you want to make this an even heartier meal, serve it over steamed white rice or Spanish rice.
As for the toppings, it’s all up to you! I like to add sour cream, tortilla chips, chopped green onions, extra buffalo sauce and cheese.
You can go the more standard route with shredded cheddar cheese, or lean into the buffalo chicken theme with some crumbled blue cheese — maybe even drizzle with some ranch or blue cheese dressing. (Sounds kinda weird but I think it might work. Let me know if you do!)
Buffalo Chicken Chili make-ahead tips
The only thing that really needs to cook in this chili is the chicken. You can use leftover shredded chicken or buy a rotisserie chicken at the grocery store to make this meal even faster.
How to make this chili in the slow cooker or instant pot
Would you like to cook this chili in a slow cooker or pressure cooker? No problem!
- SLOW COOKER INSTRUCTIONS: Simply add all the ingredients except the beans to the slow cooker and cook until the chicken is cooked through, 2 to 4 hours on high or 6 to 8 hours on low. Then shred the chicken, add the beans, taste and adjust the seasoning to your liking, and serve!
- PRESSURE COOKER INSTRUCTIONS: Cook under high pressure for 10 minutes, then quickly release. Shred the chicken, add the beans and adjust the seasonings to taste.
Store and freeze Buffalo Chicken Chili
This chili keeps well in the fridge for up to five days and freezes perfectly for up to three months when stored in a freezer safe bag or airtight container. Gently heat the soup on the stovetop.
More Buffalo Chicken Goodness:
- Buffalo Wings
- Buffalo chicken dip
- Slow Cooker Honey Buffalo Chicken Wings
- Buffalo Chicken Lasagna
- Buffalo Cauliflower Tacos with Ranch Sauce
Buffalo Chicken Chili
ingredients
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2 boneless, skinless chicken breasts (1 1/2 pounds)
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2 14.5 ounce cans diced fire roasted tomatoes
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1 7-ounce can diced fire-roasted green chiles
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1 cup unsalted or low-sodium chicken broth
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3/4 cup Buffalo Wing Sauce, plus more for serving
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1 tablespoon chili powder
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2 teaspoons ground cumin
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2 15.5 ounce cans cannellini beans, drained and rinsed
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salt and ground black pepper
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Sour cream, crumbled blue cheese, diced spring onions, and tortilla chips for serving
method
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Cook a soup:
In a large saucepan or Dutch oven, combine the chicken, tomatoes, chilies, chicken broth, buffalo wing sauce, chilli powder, and cumin. bring to a boil; Reduce heat to a gentle simmer over medium-high and cook until chicken is completely cooked through, about 25 minutes.
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Shred the chicken and add the beans:
Remove the chicken breasts from the pot and shred them with two forks. Add the shredded chicken to the pot along with the beans and cook until the beans are warmed through, about 5 minutes.
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Season and serve:
Taste the chili and season to taste with salt, pepper and more buffalo wing sauce. (Note: buffalo wing sauce tends to be high in sodium, so you may not need to add very much, if any, extra salt.)
Scoop the chili into bowls and serve with sour cream, crumbled blue cheese, diced scallions, tortilla chips, or any toppings you like.
