Buffalo Chicken Chili

I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.


Recipes · Soups, Stews and Chili Recipes · Chili Recipes · Chicken Chili Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Servings: 10
Total Time: 1 hrs 30 mins

Ingredients

Ingredients List

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons butter

  • 2 pounds ground chicken breast

  • 1 large carrot, peeled and finely chopped

  • 1 large onion, chopped

  • 3 stalks celery, finely chopped

  • 5 cloves garlic, chopped

  • 5 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 1 tablespoon ground paprika

  • salt and pepper to taste

  • ½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste

  • 2 (15 ounce) cans tomato sauce

  • 1 (15 ounce) can crushed tomatoes

  • 1 (15 ounce) can white kidney or cannellini beans, drained

  • 1 (19 ounce) can red kidney beans, drained


Directions

  1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.

  2. Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.

  3. Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.


Nutrition Facts (per serving)

Nutrition Facts
301 Calories
9g Fat
30g Carbs
28g Protein


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