This Buffalo Chicken Chili is a quick and easy stovetop packed with ground chicken, pinto, beans, and spicy buffalo flavor. Top the chili off with some shredded cheese and fresh cilantro and serve over top of rice or cauliflower rice.
Chili recipes are perfect for the fall season. They warm you up with spicy heat and are a delicious part of gatherings and game day food line ups.
This was inspired by my love of buffalo chicken flavors on this site, and pairs well with this amazing jalapeno cornbread recipe or these sweet and savory maple cornbread muffins!
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Why You'll Love Buffalo Chicken Chili
- Chilly weather food: It is perfect for family dinner on chilly fall days.
- Game day fare: perfect game day food with a side of Fritos scoops!
- Hearty and filling: packed with protein, fiber and flavor.
- Easy to make: ready in 30 minutes!
Ingredients
Ground chicken makes this buffalo chicken chili a quick and easy meal to put on your table fast. Pinto beans boost fiber and protein and it is complemented with all the flavors of buffalo chicken!
- Ground chicken
- Pinto beans
- Chicken broth
- Canned diced tomatoes
- Onion
- Garlic
- Celery
- Olive oil
- Ground cumin
- Smoked paprika
- Oregano
- Hot sauce: I love Frank's Red Hot (affiliate)
See recipe card for quantities.
Instructions
In just a few short steps, you will have the most flavorful chili ready to serve your family!
- Step 1: In a large pot over medium-high heat, saute celery, onion, and garlic for 2 minutes.
- Step 2: Add ground chicken to celery mixture and break meat up using a meat chopper.
- Step 3: Cook ground chicken for 5 minutes, until pink color is gone.
- Step 4: Add spices to ground chicken mixture and stir to combine.
- Step 5: Add the chicken broth, pinto beans, diced tomatoes, and red hot sauce.
- Step 6: Simmer Buffalo Chicken Chili for 17-20 minutes, until sauce has reduced some.
Hint: this meat chopper (affiliate link) does an excellent job of breaking up the ground chicken allowing it to cook evenly.
Substitutions
- Keto friendly - make this dish keto friendly by leaving out the pinto beans and add 2 cups of chopped cauliflower to the chili instead.
- Extra spicy chili - increase the amount of hot sauce for a spicier chili or add some red hot chili seasoning (affiliate link) to taste.
Variations
Below are a few ways to change this recipe to suit your tastes or needs:
- Ground meat swap - no need to limit yourself to just ground chicken, feel free to substitute ground turkey for the chicken.
- Leftover rotisserie chicken version - use 2 heaping cups of chopped rotisserie chicken in place of the ground chicken.
- Fun toppings - add crushed tortilla chips to the toppings for added texture, crunch and flavor.
Check out this easy low carb version of Buffalo Chicken Casserole!
Equipment
- Large pot: I love to use my cast iron pot.
- Cutting board
- Chef knife
- Wooden spoon
Storage
Store leftover Buffalo Chicken Chili in an airtight container in the fridge up to 4 days. You may also store in the freezer up to 3 months.
Reheat thawed chili in a small pot on the stove until heated through.
Top tip
Transfer the cooked buffalo chicken chili to a slow cooker for easy transportation and to keep it warm for game day parties.
Serve Buffalo Chicken Chili with...
Serve with shredded cheese and fresh cilantro. Other delicious topping ideas would be crumbly blue cheese, crushed tortilla chips, avocado slices, or a dollop of sour cream.
More Buffalo Style Recipes
Looking for other recipes like this? Try these:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Buffalo Chicken Chili
Equipment
- Wooden spoon
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 4 cloves fresh garlic , minced
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1½ teaspoons ground cumin
- ¼ cup onion diced
- ⅓ cup celery diced
- 1 cup chicken broth
- 15 ounces diced tomatoes
- 15 ounces Kidney beans
- ⅓ cup Franks Red Hot Sauce
- Salt and Pepper to taste
- 4 tablespoons cheddar cheese optional
- 2 tablespoons diced cilantro optional
Instructions
- Heat oil in a In a large pot over medium-high heat until hot. Add garlic, onion, and celery, to the ground chicken cook for 2 minutes, stirring occasionally.
- Add ground chicken and cook for 7 minutes, using a meat chopper to break up the meat, until lightly browned.
- Add paprika, oregano, and cumin to the chicken mixture and stir-fry another minute.
- Add tomatoes, chicken broth, kidney beans, and Franks Hot Sauce, stirring to combine. Bring chili mixture to a boil.
- Reduce heat to low and simmer chili for 17-20 minutes until sauce reduces some and thickens.
- Garnish with fresh cilantro and shredded cheese (if using)
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