Buffalo Chicken Chili

This easy Buffalo Chicken Chili has all the tangy, savory flavor of Buffalo chicken wings in a hearty one-pot meal. Made with rotisserie chicken, beans, vegetables and Buffalo sauce, it’s ready in about 40 minutes and especially good topped with blue cheese and fresh celery.

If you love Buffalo chicken wings, this chili takes those familiar flavors and turns them into a cozy, satisfying dinner. Celery and carrot cook in butter to create the flavorful base, while fire-roasted tomatoes, beans and Buffalo sauce make the broth hearty with just the right amount of heat.

Using already-cooked rotisserie chicken keeps the recipe quick and easy, making this a great weeknight dinner or game-day meal. And while you can certainly change up the toppings, I highly recommend the combination of crumbled blue cheese and fresh chopped celery—it really completes the Buffalo chicken flavor.

Ingredients for Buffalo Chicken Chili

This chili uses simple ingredients, with Buffalo sauce, celery and blue cheese giving it the distinctive flavor of Buffalo chicken wings.

• Rotisserie chicken: An easy shortcut that makes this chili especially quick to prepare. Use 2 to 3 cups of shredded chicken, depending on how chicken-heavy you like your chili.
• Celery and carrot: Cooked in butter, these vegetables create a flavorful base for the chili. The celery also ties naturally into the classic Buffalo chicken combination.
• Chili powder, garlic powder and fresh garlic: Add savory depth without competing with the Buffalo sauce.
• Pinto beans: I usually use pinto beans, but kidney beans, black beans, chili beans or a combination all work well.
• Fire-roasted diced tomatoes: Add tomato flavor with a little extra depth from the fire roasting.
• Chicken broth: Four cups make a brothier chili; use 3 cups if you prefer a thicker consistency. Vegetable broth can be substituted when making the vegetarian variation.
• Buffalo wing sauce: Frank’s RedHot Buffalo Wings Sauce gives the chili its signature tangy Buffalo flavor. Original Frank’s RedHot can also be used.
• Blue cheese: If you like blue cheese, don’t skip it! Its cool, tangy flavor balances the Buffalo sauce and makes every bite taste even more like Buffalo chicken wings.

How to Make Buffalo Chicken Chili

This is a true one-pot chili, and using cooked chicken means it can be on the table in about 40 minutes.

• Sauté the vegetables. Cook the chopped celery and carrot in butter until they begin to soften.
• Add the seasonings. Stir in the chili powder, garlic powder and fresh garlic and cook briefly until fragrant.
  
• Build the chili. Add the beans, fire-roasted tomatoes, broth and Buffalo sauce. Bring to a boil, reduce the heat and simmer for about 15 minutes.
  
• Add the chicken. Stir in the shredded rotisserie chicken and salt and cook just until the chicken is heated through.

Add the toppings. Ladle into bowls and top generously with crumbled blue cheese and fresh chopped celery. Add extra Buffalo sauce or sour cream as desired.

Tips and Variations

One of the nice things about this chili is that you can easily adjust the consistency, heat and toppings without changing the basic recipe.

• For thicker chili: Start with 3 cups of chicken broth instead of 4. You can always add more broth if needed.
• For more or less heat: Adjust the amount of Buffalo sauce to taste. Sour cream is also a good topping for anyone who wants to mellow the heat in their individual bowl.
• Change the beans: Pinto, kidney, black or chili beans all work. A combination is good, too.
• Not a blue cheese fan? Try Gorgonzola for a somewhat milder blue cheese flavor or use sharp cheddar instead.
• Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Cooked cauliflower or jackfruit can also be added for more texture.
• For serving: Tortilla chips or strips add crunch, and a squeeze of fresh lime is another good optional finish.

Storage and Reheating

Buffalo Chicken Chili is excellent made ahead because the flavors continue to develop as it sits.

• Store cooled chili in an airtight container in the refrigerator for up to 3 days.
• The chili will thicken as it refrigerates. Add a splash of chicken or vegetable broth when reheating if you’d like to loosen the consistency.
• Reheat gently on the stovetop over medium-low heat or microwave individual portions until hot.
• Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• For the best texture, add the blue cheese, fresh celery and other toppings only when serving.

What to Serve with Buffalo Chicken Chili

This chili is hearty enough to be a meal on its own, especially once the toppings are added. For game day, serve it with tortilla chips for scooping or alongside other favorite appetizers. For dinner, a simple green salad, cornbread or crusty bread makes an easy side.

And don’t be shy with the toppings. A generous handful of blue cheese and fresh celery is what really brings the Buffalo chicken flavor together.

More Buffalo Recipes to Try

If you love that tangy Buffalo flavor, here are a couple more recipes to try:

• Cauliflower Buffalo Bites – Crispy, spicy cauliflower bites with all the flavor of Buffalo wings. They make a fun appetizer or game-day snack.
• Instant Pot Buffalo Wings – Tender Buffalo wings made easy in the Instant Pot, then finished for that classic saucy Buffalo wing flavor.

This Buffalo Chicken Chili has been a favorite for good reason—it’s quick, hearty and packed with all the flavors of Buffalo chicken wings in a cozy bowl of chili. The combination of spicy Buffalo sauce, tender chicken, beans and vegetables is delicious on its own, but for me, the blue cheese and fresh celery on top are what really make it.

If you make this recipe, I’d love to hear what you think. Leave a comment and rating below!

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5 from 10 votes

Buffalo Chicken Chili

This easy Buffalo Chicken Chili turns the flavors of Buffalo chicken wings into a hearty one-pot meal. Made with rotisserie chicken, beans, vegetables and Buffalo sauce, it’s ready in about 40 minutes. Top with crumbled blue cheese and fresh celery for the best Buffalo chicken flavor.

Course Main Dish

Cuisine American

Keyword Chicken wings, chili

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 5 people

Calories 356

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 4 Tbsp butter
• 2 celery ribs chopped
• 1 carrot large, chopped
• 1 ½ Tbsp chili powder
• ¾ tsp garlic powder
• 3 garlic cloves minced
• 2- 15 oz. cans of pinto beans, drained and rinsed or other favorite chili beans
• 1- 15 oz. fire-roasted diced tomatoes with juices
• 4 cups chicken broth or vegetable broth (See notes)
• ½ cup Frank's RedHot Buffalo Wing Sauce plus extra for serving
• 2-3 cups shredded rotisserie chicken
• 1 tsp salt or to taste

For serving

• Crumbled blue cheese
• Chopped fresh celery
• Sour cream
• Tortilla chips optional
• Lime wedges optional

Instructions

• Sauté the vegetables. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  4 Tbsp butter, 2 celery ribs, 1 carrot
• Add the seasonings. Stir in the chili powder, garlic powder and minced garlic. Cook until fragrant, about 30 seconds.
  1 ½ Tbsp chili powder, ¾ tsp garlic powder, 3 garlic cloves
• Simmer the chili. Add the beans, fire-roasted tomatoes with their juices, 3 to 4 cups chicken or vegetable broth, and Buffalo sauce. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally.
  2- 15 oz. cans of pinto beans, drained and rinsed, 1- 15 oz. fire-roasted diced tomatoes, 4 cups chicken broth, ½ cup Frank's RedHot Buffalo Wing Sauce
• Add the chicken. Stir in the shredded rotisserie chicken and salt. Cook for 2 to 3 minutes, or until the chicken is heated through. Taste and adjust the salt or Buffalo sauce as desired.
  2-3 cups shredded rotisserie chicken, 1 tsp salt
• Serve. Ladle into bowls and top with plenty of crumbled blue cheese and fresh chopped celery. Serve with additional Buffalo sauce, sour cream, tortilla chips or lime wedges, if desired.
  Crumbled blue cheese, Chopped fresh celery, Sour cream, Tortilla chips, Lime wedges

Equipment

1 Large saucepan or dutch oven

Notes

• For thicker chili: Use 3 cups of broth. For a brothier chili, use up to 4 cups.
• Beans: Pinto beans are my favorite here, but kidney beans, black beans, chili beans or a combination all work well.
• Buffalo sauce: Frank’s RedHot Buffalo Wings Sauce gives the chili its classic Buffalo flavor. Frank’s RedHot Original can also be used if that's what you have.
• Blue cheese: I highly recommend the blue cheese—it really makes this chili. If you don't care for it, substitute Gorgonzola for a somewhat milder blue cheese flavor or use sharp cheddar.
• Vegetarian option: Omit the chicken and use vegetable broth. Cooked cauliflower or jackfruit can also be added for more texture, if desired.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The chili will thicken as it sits; add a splash of broth when reheating if needed.
• Freezing: Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition Facts

Buffalo Chicken Chili

Amount Per Serving (1 g)

Calories 356 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 58mg19%

Sodium 1886mg82%

Potassium 959mg27%

Carbohydrates 33g11%

Fiber 10g42%

Sugar 4g4%

Protein 18g36%

Vitamin A 3193IU64%

Vitamin C 24mg29%

Calcium 140mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.