Buffalo Chicken Chili is the perfect dish for anything you would want wings or chili for. We’re definitely looking forward to making this for the upcoming Super Bowl. Not sure who is playing, but I can’t wait to watch the Rihanna Half Time show.
Buffalo Chicken Chili
Chicken – While chicken thighs are my favorite choice for this recipe, chicken breasts will do great too.
Spices & Herbs – The spices and herbs in this chili have ranch-inspired flavors. Obviously, these are perfect flavors for buffalo chicken chili!
Beans – Typically, I like to have two different types of beans, but you can double up on a single bean if you’d like.
Tomatoes – Fire Roasted Tomatoes give this chili even more flavor. Muir Glen Tomatoes are my absolute favorite because they have such a deep flavor.
Green Chiles – Since we can’t have chili without actual chiles, I recommend using Hatch Green Chiles because they are so tasty and convenient.
Cream Cheese – While this recipe calls for 2-ounces of cream cheese, you may opt to add up to a total of 4-ounces.
Toppings – Serve with Fritos or Tortilla Chips. Top with Blue Cheese or shredded Colby Jack Cheese. Pickled Red Onions are a great topping too!
If you love Buffalo Chicken as much as I do, try this shredded buffalo chicken to make tacos, stuffed potatoes, buffalo chicken salad nachos and much more. Also, try making The Best Bowl of Chili.
Recipe
Buffalo Chicken Chili
Buffalo Chicken Chili is the perfect meal for any occasion you would want wings or chili for. Definitely looking forward to making this for the SuperBowl!
Ingredients
- 2 lbs. Boneless Skinless Chicken Thighs or Breast
- 1 Cup Franks Red Hot Buffalo Wing Sauce
- 1 T Garlic Powder
- 1 T Onion Powder
- 1 1/2 tsp Dried Parsley
- 1 1/2 tsp Dried Chives
- 1 tsp. Kosher Salt
- 1 tsp. Ground Pepper
- 1 14 oz. Can Pinto Beans, drained and rinsed
- 1 14 oz. Can Cannelini Beans, drained and rinsed
- 15 oz. Can Fire Roasted Diced Tomatoes
- 4 oz. Can Mild Diced Green Chilis
- 2-4 oz. Cream Cheese
- Cheddar Cheese, Blue Cheese, Red Onion, Avocado and Chips for Serving
Directions
- Step 1 In an Insta pot or Crock Pot, combine the buffalo wing sauce, spices, dried herbs, salt, pepper, beans, fire roasted tomatoes and green Chiles. Stir until combined. Place the chicken in the chili and top with the lid.
- Step 2 If using an Insta Pot, seal the valve and set to Pressure Cook on High Pressure for 15 minutes. It will take a few minutes to build the pressure to start the pressure cooking. Once the 15 minutes is done, let it release steam for 10 minutes before you manually release the pressure.
- Step 3 If using a slow cooker, cook on low for 6-8 hours or high for 4 hours.
- Step 4 Shred the chicken. Stir in 2-4 ounces of cream cheese (depending on how creamy you want it) and stir until it has melted into the chili. Season to taste.
- Step 5 Serve with Cheddar Cheese, Blue Cheese, Avocado, Red Onion and Chips. Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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