Buffalo Chicken Chili

5 from 10 votes

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.

Prep Time5

Cook Time35

Total Time40

Course: Main Dish

Cuisine: American

Keyword: Chicken wings, chili

Servings: people

Calories: 356kcal

Author: Sally Humeniuk

Equipment

1 Large saucepan or dutch oven

Ingredients

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

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