Easy Buffalo Chicken Chili Recipes

Chili isn’t just for fall or football Sunday in my house anymore—especially when it’s this zesty, spicy, saucy buffalo chicken version. It’s like a cozy blanket wrapped around your taste buds but with a little kick that keeps you coming back for more. I stumbled on this recipe when I was desperate for something different than the usual tomato-base routine, and now it’s a permanent fixture. Think tender shredded chicken swimming in a buffalo sauce-infused chili broth, loaded with beans and just enough heat to make things interesting. Trust me, this is the kind of chili that hugs your soul and wakes up your dinner plate.

My hubby is the ultimate spicy food lover, and this buffalo chicken chili is his absolute favorite thing I whip up. I’ll never forget the night I made it for his birthday; he demolished three bowls and begged me to make it again the very next week. My son, who’s a little less brave with heat, still dips in with a steady “Mm, not too crazy” kind of grin. It’s somehow both fiery and comforting, which makes it perfect for our wild family dinners at the kitchen table—chaos, crumbs, and all.

How to Make It

Alright, so you’re going to start with your base—onions and garlic get some love in a big pot with a little oil. Once they’re all soft and smelling amazing (you know the smell), add your chicken—shredded or diced—and let it soak up those flavors. Next, splash in your buffalo sauce and some broth for that saucy chili vibe. Don’t forget the beans here—black beans or whatever you have on hand. Let it simmer so everything has a chance to make friends and blend. Taste it along the way, because this is where you get to tweak the heat or tang. When it’s thick and cozy, ladle it out, maybe a sprinkle of cheese or ranch if you’re feeling fancy, and dig in.

✔Ingredient Notes

– Chicken: I used leftover rotisserie chicken, but you can toss in fresh cooked chicken breast or thighs. Shredded is key for soaking up all that buffalo goodness.
– Buffalo Sauce: Definitely the star here! Use your fave store-bought brand or homemade if you’re feeling brave. More sauce = more heat, so adjust to your taste buds.
– Beans: Black beans or kidney beans work great—whatever you’ve got in the pantry is fine. Just rinse canned beans well so the chili isn’t too salty.
– Broth: Chicken broth adds flavor and thins the chili to the perfect consistency. If you’re out, water + bouillon cube will do in a pinch.
– Onion & Garlic: Essential flavor bombs! Don’t skip the sauté step or you’ll miss out on that base depth.

✔Recipe Steps

1. Heat a splash of oil in a big pot and sauté chopped onion and minced garlic until soft and fragrant, about 5 minutes.
2. Add shredded chicken to the pot and stir it around for a couple minutes to get it coated with that onion-garlic goodness.
3. Pour in your buffalo sauce and chicken broth, stirring to combine everything well.
4. Add rinsed beans and stir again. Let it all simmer uncovered for about 15-20 minutes, stirring occasionally so nothing sticks.
5. Taste and tweak the seasonings—add salt, pepper, or extra hot sauce if you want that punch.
6. Serve hot, topped with shredded cheese, chopped green onions, or a drizzle of ranch dressing if that’s your jam.

What to Serve It With

Chili perfection calls for crunchy cornbread or tortilla chips—dip in like there’s no tomorrow. A simple green salad helps balance the heat if you’re feeling fancy. And yes, a cold beer or glass of milk absolutely pairs well, especially if you’re sweating through the spice.

✔Tips & Mistakes

– Don’t skip the sauté step with onion and garlic; it’s literally where the magic starts.
– If your chili feels too thick, just add a little more broth or water. Better to have it soupy at first; it’ll thicken as it cooks.
– I once dumped in too much buffalo sauce thinking “spicy is good”… my tongue spent a solid hour trying to forgive me. Slow and steady wins here.
– Leftover chili chills beautifully but reheat gently to keep it from drying out.

✔Storage Tips

Stash your leftover chili in an airtight container in the fridge for up to 4 days. It’s also fantastic frozen if you want to portion it out for busy weeknights. Cold chili? Not my fave, but hey, that cold chili-on-a-spoon breakfast is a real thing for some people. No shame in that.

✔Variations and Substitutions

– Swap chicken for turkey if that’s what’s in the fridge.
– No buffalo sauce? Mix hot sauce with melted butter for a quick sub.
– Beans cower in fear when swapped with chickpeas or lentils; they work, but it’s a different vibe.
– I’ve used almond milk-based ranch for topping in a pinch and it still rocked.
– Prefer less heat? Mix buffalo with BBQ sauce to mellow it out but keep that flavor punch.

Frequently Asked Questions

Easy Buffalo Chicken Chili Recipes

This hearty and flavorful buffalo chicken chili blends tender shredded chicken with spicy buffalo sauce, beans, and warming spices. Perfect for game day or a comforting dinner.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds chicken breast, cooked and shredded
• ▢ 1 cup buffalo wing sauce mild or hot depending on preference
• ▢ 2 cans black beans, drained and rinsed
• ▢ 1 can diced tomatoes with green chilies
• ▢ 1 cup chicken broth low sodium
• ▢ 0.5 cup onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon chili powder
• ▢ 0.5 teaspoon cumin
• ▢ 0.25 teaspoon black pepper
• ▢ 0.5 cup shredded cheddar cheese optional for topping
• ▢ 0.25 cup chopped green onions optional for garnish

Instructions

Preparation Steps

• In a large pot over medium heat, sauté diced onion and garlic until soft and fragrant, about 3 minutes.
• Add the cooked shredded chicken, buffalo wing sauce, black beans, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine.
• Season with chili powder, cumin, and black pepper. Stir well and bring to a simmer.
• Reduce heat to low and let the chili cook uncovered for 30-40 minutes, stirring occasionally to blend flavors.
• Serve hot, topped with shredded cheddar cheese and chopped green onions if desired.

Notes

This chili can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Adjust buffalo sauce level to suit your spice preference.