Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo chicken chili is a tasty and hearty soup that will warm you up on cold winter nights. This recipe is easy to make and full of flavor, whether you like it spicy or mild. Try this buffalo chicken chili for dinner tonight!
Blog post intro paragraph: A bowl of hot chili on a chilly day is the perfect way to warm yourself from the inside out. This easy-to-make recipe has just the right amount of kick with its combination of ground beef, beans, tomatoes, spices and buffalo sauce. Enjoy this Buffalo Chicken Chili for dinner tonight with your family at home!

prep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 10 Yield: 10 servings

Ingredients:

1 tablespoon ground paprika

1 large carrot, peeled and finely chopped

1 (19 ounce) can red kidney beans, drained

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

2 tablespoons butter

1 tablespoon extra-virgin olive oil

5 tablespoons chili powder

1 large onion, chopped

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

3 stalks celery, finely chopped

2 pounds ground chicken breast

1 (15 ounce) can crushed tomatoes

2 tablespoons ground cumin

5 cloves garlic, chopped

2 (15 ounce) cans tomato sauce

salt and pepper to taste

Instructions:

Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.

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

Nutrition Facts:

Per Serving: 301 calories; protein 28.3g; carbohydrates 30g; fat 8.6g; cholesterol 61.4mg; sodium 1152.4mg.

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