Buffalo Chicken Chili Recipe

Introduction

This Buffalo Chicken Chili is a flavorful twist on classic chili, combining tender ground chicken with a spicy buffalo kick. It’s creamy, comforting, and perfect for a cozy night in or game day gathering.

Ingredients

• 1 lb. ground chicken (or turkey)
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1 cup Frank’s Red Hot Sauce (original if possible)
• 1 tsp. garlic powder
• 1 tsp. salt
• ¼ tsp. pepper
• 15 oz. can fire-roasted diced tomatoes
• 1 cup chicken broth
• 30 oz. cannellini beans (two 15-oz cans)
• 7.5 oz. chive and onion cream cheese (Philadelphia brand)
• Shredded cheddar cheese, for serving
• Sliced green onions, for garnish
• Saltine crackers, for serving

Instructions

1. Step 1: Cook the ground chicken in a non-stick skillet over medium heat until fully cooked and no longer pink. Drain any excess fat if needed.
2. Step 2: Transfer the cooked chicken to a slow cooker. Add the diced onion, green bell pepper, Frank’s Red Hot Sauce, garlic powder, salt, pepper, fire-roasted diced tomatoes, chicken broth, and cannellini beans. Stir to combine; it’s okay if the cream cheese doesn’t fully incorporate yet.
3. Step 3: Cut the chive and onion cream cheese into chunks and add it to the slow cooker. Stir gently to mix.
4. Step 4: Cook on low for 5 hours, allowing flavors to meld and the cream cheese to melt into the chili.
5. Step 5: Stir the chili before serving. Serve topped with shredded cheddar cheese, sliced green onions, and saltine crackers on the side.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
• Use turkey instead of chicken for a leaner option without sacrificing flavor.
• If you don’t have a slow cooker, simmer the chili on low in a covered pot on the stove for about 1.5–2 hours.
• Swap the cream cheese for sour cream or Greek yogurt added just before serving for a tangy twist.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier or milder?

Yes! Adjust the heat by adding more or less Frank’s Red Hot Sauce. You can also add fresh or pickled jalapeños to increase spiciness, or omit spicy ingredients for a milder version.

What can I use if I don’t have cream cheese?

If you’re out of cream cheese, substitute with sour cream or Greek yogurt added at the end of cooking to add creaminess. Alternatively, a splash of heavy cream can also work well.

Buffalo Chicken Chili Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

This Buffalo Chicken Chili is a spicy and creamy twist on traditional chili, combining ground chicken, fiery hot sauce, cream cheese, and cannellini beans. Perfect for a comforting meal with a kick, it’s slow-cooked to blend flavors beautifully and topped with cheddar cheese, green onions, and crispy saltine crackers.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 6 servings 1x
• Category: Chili
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein & Dairy

• 1 lb. ground chicken (or turkey)
• 7.5 oz. chive and onion cream cheese (Philadelphia brand)
• shredded cheddar cheese (for topping)

Vegetables

• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 15 oz. can fire-roasted diced tomatoes
• sliced green onions (for topping)

Liquids & Sauces

• 1 cup Frank’s RedHot sauce (original, not wing sauce)
• 1 cup chicken broth

Beans & Canned Goods

• 30 oz. cannellini beans (two 15-oz cans)

Seasonings & Spices

• 1 tsp. garlic powder
• 1 tsp. salt
• ¼ tsp. pepper

Accompaniments

• saltine crackers (for serving)

Instructions

1. Cook the Chicken: Heat a non-stick skillet over medium heat and cook the ground chicken until fully browned and cooked through, breaking it up with a spatula as it cooks. This step ensures the meat is properly cooked before slow cooking.
2. Combine Ingredients in Slow Cooker: Transfer the cooked ground chicken to a slow cooker. Add the diced yellow onion, green bell pepper, Frank’s RedHot sauce, garlic powder, salt, pepper, fire-roasted diced tomatoes, chicken broth, cannellini beans, and cream cheese. Stir everything together, noting that the cream cheese may not fully incorporate at this stage.
3. Slow Cook: Cover and cook on low heat for 5 hours, allowing the flavors to meld and the chili to thicken. The slow cooker will soften the vegetables and blend the spicy, creamy ingredients perfectly.
4. Finish and Serve: After 5 hours, stir the chili thoroughly to fully incorporate the cream cheese and blend all components. Serve warm, topped with shredded cheddar cheese, sliced green onions, and accompanied by saltine crackers for added texture and flavor.

Notes

• Substitute ground turkey if preferred for a leaner option.
• Adjust the amount of Frank’s RedHot sauce based on your heat preference.
• For a thicker chili, cook uncovered during the last 30 minutes to reduce liquid.
• Saltine crackers add a nice crunch; alternatively, use tortilla chips.
• This chili can be prepared a day ahead; flavors improve after resting.

Keywords: Buffalo chicken chili, spicy chicken chili, slow cooker chili, creamy chicken chili, comfort food