Description
A hearty and spicy Buffalo Chicken Chili that combines tender chicken, bold Buffalo sauce, and a blend of spices with beans and fire-roasted tomatoes for a flavorful American main course perfect for warming up any meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless chicken chopped (use chicken breast, thigh, or a combination)
- 1 large onion diced
- 2–3 jalapeno peppers diced (use bell pepper for milder heat)
- 6 cloves garlic minced
- 2 tablespoons chili powder blend or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional, for extra spicy)
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup chicken broth (or beer; use 1.5–2 cups for a less thick chili)
- 1 cup Buffalo sauce
- 2 cans fire roasted tomatoes with juices (15 ounce each)
- 2 cans kidney beans (15 ounce each), drained and rinsed (can substitute with other chili beans like cannellini)
Toppings
- Crumbled blue cheese
- Extra Buffalo sauce
- Hot chili flakes
- Fresh chopped parsley
- Tortilla strips or chips
Instructions
- Brown the Chicken: Heat the oil in a large pot or Dutch oven over medium heat. Season the chopped chicken with salt and black pepper, then brown it in batches for 2 to 3 minutes per side until golden. Remove the chicken and set aside on a plate.
- Sauté Vegetables: Add the diced onion and jalapeno peppers to the pot and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Add Aromatics and Spices: Stir in the minced garlic, chili powder, ground cumin, optional cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring to bloom the garlic and spices and release their fragrance.
- Incorporate Tomato Paste: Add the tomato paste and cook for another 1 minute, stirring to combine and deepen flavor.
- Add Liquids and Beans: Pour in the chicken broth, Buffalo sauce, fire-roasted tomatoes with their juices, and drained kidney beans. Stir to combine everything well.
- Simmer the Chili: Return the browned chicken to the pot. Reduce heat to low and simmer the chili for at least 30 minutes, stirring occasionally. For deeper flavor, you can simmer longer.
- Serve with Toppings: Ladle the chili into bowls and garnish with toppings like crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh parsley, and tortilla strips or chips. Enjoy hot.
Notes
- Use bell peppers instead of jalapenos for a milder chili.
- For a thinner chili, increase the chicken broth to 1.5-2 cups or substitute some broth with beer for added depth.
- Try using a combination of chicken breast and thigh for better texture and flavor.
- Simmering longer than 30 minutes enhances flavor and tenderizes the chicken further.
- Adjust the level of heat by adding more cayenne pepper or hot sauce to taste.
- Can be made gluten-free by ensuring chili powder and Buffalo sauce contain no gluten ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
