Description
Creamy, spicy Buffalo Chicken Chili with a rich cheese sauce. Comforting chili meets zesty buffalo wings in this crowd-pleasing recipe.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups chicken broth
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions, for garnish
- Blue cheese crumbles, for garnish (optional)
- Sour cream, for garnish (optional)
- Tortilla chips, for serving (optional)
Instructions
- Prepare Chicken and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until peppers are slightly softened.
- Add cubed chicken breasts. Season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Cook until chicken is browned on all sides and mostly cooked through, about 5-7 minutes.
- Simmer the Chili: Stir in kidney beans, great northern beans, black beans, diced tomatoes, and diced tomatoes and green chilies.
- Pour in chicken broth and buffalo wing sauce. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour.
- Make the Creamy Cheese Sauce: While chili simmers, melt butter in a medium saucepan over medium heat.
- Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk, smoothing out any lumps. Continue to whisk until sauce thickens, about 3-5 minutes.
- Reduce heat to low and stir in softened cream cheese and shredded cheddar cheese. Stir until cheeses are completely melted and sauce is smooth and creamy.
- Combine and Serve: After chili has simmered, stir creamy cheese sauce into the pot. Mix well to combine.
- Taste chili and adjust seasonings as needed.
- Ladle Buffalo Chicken Chili into bowls.
- Garnish with chopped green onions, blue cheese crumbles (if using), and sour cream (if using).
- Serve hot with tortilla chips for dipping, if desired.
Notes
- Spice Level: Adjust cayenne pepper and buffalo wing sauce to control spice.
- Chicken: Use shredded cooked chicken instead of cubed chicken breasts, adding it during the last 15 minutes of simmering.
- Beans: Substitute other beans like pinto or cannellini.
- Vegetables: Add corn, celery, or carrots.
- Slow Cooker: Combine all ingredients (except cheese sauce) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cheese sauce during the last 30 minutes.
- Freezing: Cool completely before freezing in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Toppings: Get creative with toppings like avocado, cilantro, jalapenos, and shredded Monterey Jack cheese.
- Chili is too thick: Add more chicken broth to thin it out.
- Chili is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Chili is not spicy enough: Add more buffalo wing sauce, cayenne pepper, or red pepper flakes.
- Chili is too spicy: Add a dollop of sour cream or a splash of milk to cool it down.
- Prep Time: 20 minutes
- Cook Time: 45 minutes