This Buffalo Chicken Chili recipe packs a punch of flavor and heat and will elevate your chili game. This dish is a hearty, soul-warming bowl of goodness drizzled with the delicious tang of buffalo sauce and the richness of shredded chicken. This is perfect for game day gatherings, cozy nights in, or any occasion that calls for a satisfying bowl of comfort with a kick.
This post contains affiliate links. Please read my full disclosure here.
Why You Will Love This Recipe
- Bold Flavor Fusion: Buffalo sauce adds a unique and tangy flavor to the chili, creating a fusion of bold tastes that awaken the palate. It’s a departure from the traditional chili profile and adds an exciting twist.
- Spicy Kick: The sauce addition provides a spicy kick that chili enthusiasts and lovers of hot and zesty flavors will appreciate.
- Variety in Chili Options: For those who enjoy experimenting with different chili recipes, this is a great way to switch it up from traditional beef or bean-based chilis.
- Perfect for Game Day: It adds excitement to the menu and complements the lively atmosphere of game day celebrations.
What Type of Beans to Use
I like to use a combination of red kidney beans and black beans. You can use whatever you like. Here are more options.
- Kidney Beans: Kidney beans are a classic choice for chili. They have a robust texture and a slightly nutty flavor that complements the spiciness of the buffalo sauce. Choose either light or dark kidney beans based on your preference.
- Cannellini Beans: Cannellini beans, also known as white kidney beans, are a mild and creamy option. They absorb the flavors of the chili well and add a subtle buttery note.
- Great Northern Beans: Great Northern beans have a mild flavor and a tender texture. They work well in chili, contributing to the overall heartiness of the dish.
- Pinto Beans: Pinto beans have a creamy texture and a slightly earthy flavor. They’re a versatile choice for chili and can complement the other ingredients.
- Black Beans: Black beans add a unique color contrast to the chili and have a dense and meaty texture. They can contribute to the overall richness of the dish.
- Chickpeas (Garbanzo Beans): Chickpeas bring a different texture to the mix, offering a slight firmness and nuttiness. They can be a great addition for those looking to add variety to their chili.
What Type of Chicken to Use
I like to use skinless breasts, but you can use whatever type of chicken you want, including chicken thighs. You can cook the chicken using an Instant Pot or a Slow Cooker for shredded chicken.
You can cut the chicken into cubes and saute it on the stove if you wish.
You can also purchase a rotisserie chicken.
After cooking or acquiring your preferred type of chicken, shred it using forks or your fingers, removing any bones or skin. The shredded chicken will absorb the flavorful buffalo sauce and spices in the chili, creating a delicious and hearty dish.
How to Make Buffalo Chicken Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place the Instant Pot on the saute setting. Add garlic and onions. Cook for 2-3 minutes until both are soft.
- Add chicken broth to the Instant Pot. Next add chicken breasts, beans, diced tomatoes, Better than Bouillon and chili seasoning.
- Close the pot and seal. Pressure cook.
- Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
- Place the Instant Pot on the saute function. Add buffalo sauce, ranch, frozen corn, salt, and pepper.
How to Thicken the Chili
The best way to get thick chili is to not go overboard with liquids. I only use 2 cups of broth in this recipe. The remaining liquid comes from the diced chilis and tomatoes, which will thicken as the chili simmers.
You can also increase the quantity of beans in your chili. Beans not only add thickness but also contribute to the overall heartiness of the dish. Mash some of the beans with the back of a spoon to release starch and help thicken the chili.
If your chili has a high liquid content, simmer it uncovered for an extended period. This allows excess moisture to evaporate, naturally thickening the chili.
How to Make it Creamy
You can add cream cheese and Colby-Jack to give the chili a creamy and delicious texture.
Is it Spicy?
Buffalo Sauce and hot sauce are similar but they are not the same. Hot sauce is hot peppers, salt, and vinegar. Buffalo sauce has a little more flavor because it has melted butter added, in addition to hot sauce. It has a smoother flavor than hot sauce.
If you aren’t a fan of cayenne pepper, you probably won’t like buffalo sauce.
Slow Cooker Instructions
Cook the dish for 8 hours on Low. Remove the chicken shred, add the corn, buffalo sauce, and ranch.
What to Pair with the Dish
Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Southern Classic Homemade Cornbread
Southern Cornbread Dressing
Topping Ideas
- Shredded Cheese
- Crumbled Blue Cheese
- Plain Greek yogurt or sour cream
- Jalapenos
- Cooked and Crumbled Bacon
- Sliced Avocado
- Tortilla Strips
- Cilantro
- Pickled red onion
How Long Will it Last in the Fridge
The chili will last in the fridge (tightly covered) for 3-4 days.
Freezer Tips
I love to freeze it using these freezer soup molds from Amazon. It will freeze for up to several months. I like to defrost it overnight in the fridge and then reheat.
More Chili Recipes
Instant Pot White Chicken Chili
Slow Cooker White Chicken Chili
Keto Low Carb Chili
Instant Pot Beef Chili
Pumpkin Chicken Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Chili Cheese Fries
Slow Cooker Crockpot Chili Mac
Butternut Squash Chili
Creamy Stovetop White Chicken Chili
Taco Chili
More Buffalo and Hot Sauce Recipes
Buffalo Shrimp
Air Fryer Buffalo Wings
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Soup
Air Fryer Buffalo Cauliflower
Keto Buffalo Chicken Dip
Nashville Hot Chicken Tenders
Buffalo Chicken Tenders
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
Buffalo Chicken Chili
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves minced
- 1 cup chopped onions
- 2 cups chicken broth See notes.
- 1 pound skinless chicken breasts
- 1 15.5 oz canned black beans Drained and rinsed
- 1 15.5 oz canned chili beans or red beans (kidney) Drained and rinsed
- 15.5 oz canned diced tomatoes and chilis Drained
- 1 teaspoon Better Than Bouillon Chicken Flavor Optional for flavor.
- 1/2 cup whole kernel corn I used frozen.
- 2 tablespoons Ranch Dressing Adjust to taste.
- 1/2 cup Buffalo Sauce If you like your chili really spicy, add more.
Spices and Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper If spicy is preferred.
- salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more you can’t take it back when you have used too much.
Instructions
Instant Pot
- Place the Instant Pot on the Saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
- Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes and chilies, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
- Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
- Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
- Place the Instant Pot on the saute function. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Slow Cooker
- Add the onions, garlic, chicken, broth, Better than Bouillon, beans, diced tomatoes, and chilies, and chili seasoning to the slow cooker.
- Cook on Low for 8 hours.
- Remove the chicken, shred, and return it to the slow cooker. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Stir until combined.
Stove Top (slice the chicken into 1 inch cubes)
- Place a Dutch oven or stock pot on medium-high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
- Cook for 3-4 minutes until no longer pink. Remove and set aside.
- If needed, add additional olive oil and onios to the pot. Saute for a few minutes until the onions are soft and translucent.
- Add in the minced garlic and stir.
- Add in the broth and deglaze the pot. Add in the cooked chicken, diced tomatoes and chilies, the remaining chili seasoning, Better than Bouillon, beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
- Open the pot and add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
Video
Notes
- Adjust the amount of buffalo sauce used to fit your taste. Your first time making the recipe, you may start with 1/4 cup of buffalo sauce, taste and then adjust as necessary.
- If you like really thick chili, start with 1 cup of broth and adjust if necessary.
- If you are a ranch lover, add more ranch. If you don’t like ranch, omit it.
- You can use any canned beans you like. Here are options: Navy Beans, Kidney Beans, Great Northern Beans, and Chili Beans.
- The type of beans you use will impact how the chili looks. My chili has a browner look because of the black beans and red beans.
- Dried beans have a completely separate cooking time and will need to be cooked separately. Check out my Instant Pot Black Beans and Instant Pot Red Beans.
- You can use any type of chicken you wish and it will not change the cook time.
- You can also use a rotisserie chicken. You won’t need to pressure cook or slow cook the dish if you use fully cooked chicken. Combine the ingredients in a pot and simmer until warm.
- Instead of making your own homemade chili seasoning, you can use a store-bought packet, if that’s what you want.
- You can add cream cheese and Colby-Jack to give the chili a creamy and delicious texture.
Alyssa
Thursday 27th of January 2022
Made this for the first time tonight in the instant pot and it was soooooo good! Thank you!
staysnatched
Sunday 30th of January 2022
Awesome! I'm glad you enjoyed it.
Melissa
Wednesday 5th of January 2022
“Unbelievable” to quote my mom tonight. So delicious and so easy. I didn’t have corn or ranch dressing so I omitted them …will definitely plan better next time but it’s still perfect. I may cut the broth in half as suggested also …thank you for your detailed notes!
staysnatched
Thursday 6th of January 2022
You're welcome. Good to hear.
Mallory K
Monday 27th of December 2021
It’s the first recipe I made by Brandi a year ago and I’ve been hooked ever since! It’s a flavor packed chili that will make you want to eat your leftovers. And I’m using my SouperCubes to freeze some of it too!
staysnatched
Tuesday 28th of December 2021
I'm glad you enjoyed it!
Ashley Merritt
Thursday 2nd of December 2021
Bomb! New favorite chicken chili and so easy to make. Love that Brandi gives us so many different ways to make it based on our favorite cooking tools!
staysnatched
Tuesday 7th of December 2021
Wonderful! I'm so glad you enjoyed it.
Lisa Broder
Sunday 24th of October 2021
It’s a bit soupy for a chili!!
staysnatched
Sunday 24th of October 2021
Read the notes to the recipe. It includes instructions for thick chili.