If you love Buffalo wings, then this Buffalo Chicken Chili recipe is all you need. Time to reduce your home delivery and takeaways as today’s recipe is easy, quick, and healthy to make. It tastes similar to restaurant style, perfectly thick, flavorful, and tasty but made so fast you will not believe it.
Want More Chili Recipes? Try our Cheese Chili Fries, Easy Chili Mac Skillet Dinner, or Best Damn Chili Ever. Or how about our Crock Pot Tortilla Soup?
This recipe serves 6 and takes just 30 minutes in whole. The preparation time is 10 minutes, while the cooking time is 20 minutes. Shazing! Dinner is on the table.
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
WHAT GOES INTO BUFFALO CHICKEN CHILI?
There is a bit of a secret ingredient in this chili recipe. To add in extra flavor quickly and easily, we have added a package of ranch dressing mix. This adds a lot of creaminess and flavor to the chili without any fuss at all.
A must in this recipe, being Buffalo chicken chili, is the hot sauce, but you can gauge how spicy you would like to make it.
We like to use ground chicken, but you could use cooked shredded chicken also—great way to use up leftovers.
You can use just regular diced tomatoes or try fire-roasted tomatoes the next time you make this for even more flavor.
As for the beans, any white bean that you like will work. I like the convenience of canned as all you have to do is drain, rinse and pour them in. Try a white great northern bean, cannellini, or white kidney beans, as they are also known.
Ingredients
Olive Oil
Ground Chicken
Chopped Onion
White Great Northern Beans or White Kidney Beans
Diced Tomatoes or Fire-roasted Diced Tomatoes
Whole Kernel Corn
Chicken Broth
Hot Sauce
Ranch Dressing Mix
Garlic Powder
Celery Salt
Cream Cheese, room temp
Cilantro for garnish (Optional)
HOW TO MAKE BUFFALO CHICKEN CHILI?
If Buffalo chicken wings are one of your favorite game day or any time snacks, then you will love this Buffalo chicken chili which is also reminiscent of a Buffalo Chicken Dip. Here is how quick and easy this is to make.
In a large stockpot, heat oil on medium-high.
Add ground chicken and onions; cook until chicken is brown and onions are tender. Have your beans drained and rinsed.
Add beans, diced tomatoes, corn, chicken broth, hot sauce, ranch dressing mix, garlic powder, and celery salt.
Stir well and reduce heat to medium-low.
Cover and cook for 20 minutes.
Remove the lid from the pot and add cream cheese to the chili mixture. Stir until cream cheese is dissolved.
Garnish with cilantro, if desired. Enjoy!
IS CHICKEN CHILI GOOD FOR HEALTH?
In general, chicken chili is good for your health. It has many health benefits, and boneless skinless chicken is considered to be quite healthy.
It contains fiber, proteins, iron, vitamins, among others. Fiber helps to lower cholesterol, and beans are a great source of fiber. Our chicken chili has 410 calories; you could use a light cream cheese (which I almost always use for everything) to lighten the calories.
HOW DO YOU MAKE CHICKEN CHILI THICKER?
At times, your chicken chili or chili con carne may turn out watery, or you want it just that little bit thicker. I find this chili is perfect to my liking as the cream cheese thickens it gorgeously, but if you want it thicker, we got you covered with a few practical tips.
- The simplest way is to add cornstarch and water mixture to the recipe and stir well. Let it cook for 20 minutes. Cornstarch doesn’t alter the flavor but thickens greatly. You can also use flour or potato starch instead of cornstarch.
- Cooking the dish uncovered helps to simmer and thicken it as well.
- To thicken it while serving, you can add some finely shredded cheese or crushed corn, or tortilla chips.
- Adding some crushed beans will produce natural starch and help to thicken it.
WHAT IS WHITE CHILI MADE OF?
White chili is a kind of newer invention as it started to surface in the late 1980s. It was a reinvention as a Southwestern new recipe. The original chili con carne is not a Mexican dish but from Texas. In a true Texas chili, you will not see a bean, though, as the dish is primarily meat and peppers. Chili has evolved over the years to the many variations you see today.
White chili, as the name suggests, is white in color. It is made of boneless chicken or pork at times, alongside white beans, cream cheese, and other essential ingredients. There are still tomatoes in the recipe, but the sauce is not primarily tomatoes but white and creamy. Adding in the ranch dressing helps to keep the sauce whiter and creamier too.
DO YOU COOK CHICKEN BEFORE ADDING IT TO CHILI?
For best results, you need to saute the chicken briefly before tossing it into the chili. The brown chicken is more flavorful this way. Just be sure not to overcook; chicken can dry out quickly. A beautiful golden brown is what we are looking for.
You can also use leftover chicken that has been diced or shredded instead of ground chicken. This would speed up the cooking time even more and is a great way to use leftovers too.
How do I Store Leftover Buffalo Chicken Chili?
- We don’t normally have leftovers for more than a day as this chili is even better the next day for lunch. If you do have leftovers or want to make a batch ahead of time then store leftover chili in an airtight container in the fridge for up to 5 days. It can also be frozen in an air tight container for up to 3 months. Thaw and reheat to enjoy again.
Pin it HERE!
Pin it HERE!
Buffalo Chicken Chili
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Chicken
- ½ Onion chopped
- 2 Cans White Northern Beans 15oz
- 1 Can Diced Tomatoes 15oz
- 1 Can Whole Kernel Corn 15 oz
- 2 Cups Chicken Broth
- ¼ – ½ Cup Hot Sauce
- 1 Packet Ranch Dressing Mix
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Celery Salt
- 8 oz Cream Cheese room temp
- Cilantro for garnish Optional
Instructions
- In a large stockpot, heat oil on medium-high.
- Add ground chicken and onions; cook until chicken is brown and onions are tender. Have your beans drained and rinsed.
- Add beans, tomatoes, corn, chicken broth, hot sauce, ranch dressing mix, garlic powder, and celery salt.
- Stir well and reduce heat to medium-low.
- Place lid on stockpot and simmer for 20 minutes.
- Remove lid and add cream cheese to the chili mixture. Stir until cream cheese is dissolved.
- Garnish with cilantro, if desired. Enjoy!
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!