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aerial photo of buffalo chicken chili in a bowl on a plate with tortilla chips
5 from 3 votes
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Buffalo Chicken Chili

This award-winning buffalo chicken chili recipe uses a zesty blend of Mexican spices, shredded chicken, lots of vegetables, and a hefty dose of hot sauce to create a non-traditional chili perfect for cold weather cooking.
Prep Time30 minutes
Bake Time1 hour
Total Time1 hour 30 minutes
Recipe Author Lynn April
Servings: 10 servings

Ingredients

  • 1 Tablespoon (15mL) olive oil
  • 3-4 cloves garlic chopped
  • 3-4 large stalks of celery sliced
  • 2-3 large carrots sliced
  • 1 large bell pepper any color, chopped
  • 1 large onion chopped (I prefer white or sweet Vidalia)
  • 5 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon paprika1
  • ½ cup (120mL) hot sauce
  • 1 jar (709g) tomato sauce not Italian flavored/spiced
  • 1-15 ounce can (425g) diced tomatoes with green chiles do not drain
  • 1-15 ounce can (425g) kidney beans drained and rinsed
  • 1-15 ounce can (425g) black beans drained and rinsed
  • 1-15 ounce can (425g) chili beans in sauce
  • 2-3 cups shredded cooked chicken2 approximately 1-2 pounds
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large (at least 4 quarts) pot or dutch oven over medium heat. Add the garlic, celery, carrot, pepper, and onion and sauté for approximately 5-7 minutes, or as long as it takes for vegetables to sweat out some juices and become tender.
    1 Tablespoon (15mL) olive oil, 3-4 cloves garlic, 3-4 large stalks of celery, 2-3 large carrots, 1 large bell pepper, 1 large onion
  • Add the chili powder, cumin, and paprika and stir until vegetables are coated.
    5 Tablespoons chili powder, 2 Tablespoons ground cumin, 1 Tablespoon paprika1
  • Carefully pour in hot sauce, tomato sauce, diced tomatoes, and all 3 kinds of beans and stir until completely combined. Add chicken and stir to distribute. Taste the chili and add salt, pepper, and/or more spices to your liking.
    ½ cup (120mL) hot sauce, 1 jar (709g) tomato sauce, 1-15 ounce can (425g) diced tomatoes with green chiles, 1-15 ounce can (425g) kidney beans, 1-15 ounce can (425g) black beans, 1-15 ounce can (425g) chili beans, 2-3 cups shredded cooked chicken2, salt and pepper
  • Turn heat down to low and allow chili to simmer for at least 1 hour. You can also cook the veggies and spices in a saucepan and then add everything to a slow cooker. Cook on low for 1 hour. Add water any time you think the chili is too thick for your liking. Chili may be served immediately (don't forget the cornbread!), but I find it has the best flavor after it sits in the refrigerator overnight. Allow to cool completely before refrigerating. Top with your favorite chili toppings or use as a dip. Leftovers may be kept in the refrigerator up to 1 week. Chili freezes well, up to 3 months.

Notes

  1. Paprika: I prefer smoked paprika, but plain is fine.
  2. Chicken: I recommend using a rotisserie chicken. You may also prepare chicken (breast or thighs) the way you prefer and shred it after it is cooked. Consider shredding the chicken ahead of time to save yourself some prep time.
 
Recipe adapted from My Bizzy Kitchen
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 109kcal | Carbohydrates: 12g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 19mg | Sodium: 782mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4338IU | Vitamin C: 32mg | Calcium: 53mg | Iron: 3mg
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