Buffalo Chicken Chili
Highlighted under: Cozy Classics
As the fall weather rolls in, I find myself craving something warm and cozy to curl up with on a chilly evening. That's where this Buffalo Chicken Chili comes in. With its kick of spice, tender chicken, and hearty beans, it hits that spot just right. Honestly, I can throw this together for about $10, and it makes a big batch that lasts for days. It’s perfect for those nights when you want something satisfying without a ton of fuss. I can already tell this one's going to become a regular in our home.
The Secret to This Buffalo Chicken Chili
What I love about this Buffalo Chicken Chili is how straightforward it is. You can start with raw chicken and still get a comforting meal without a lot of fuss. Just sauté some onions and garlic to get things going, and you’ll be amazed at how that small step adds so much depth to your chili.
The buffalo sauce is really what gives this chili its character. I usually go for Frank's RedHot since it has just the right amount of zing. If you're feeling adventurous and have some extra time, you can always make your own buffalo sauce with butter and hot sauce. But honestly, I rarely do that because the store-bought stuff works just fine.
Ingredients
Ingredients
For the Chili
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup buffalo sauce (like Frank's RedHot)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped green onions, shredded cheese, sour cream
Instructions
Instructions
Steps
Cook the Chicken
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it starts to soften. Then, add the minced garlic and cook for another minute. Toss in the chicken breasts, cooking for 5-7 minutes until they're browned on the outside.
Add the Beans and Tomatoes
Once the chicken is brown, add in the black beans, kidney beans, diced tomatoes, chicken broth, buffalo sauce, cumin, and smoked paprika. Give it all a good stir so everything is mixed together well. Season with salt and pepper to taste.
Simmer Away
Bring the chili to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. If you're keen on shredding the chicken, just take it out after about 15 minutes, shred it with two forks, and return it to the pot. It'll soak up all those delicious flavors!
Serve and Enjoy
Once the chili is thickened to your liking, it's ready to serve! Ladle it into bowls, and feel free to add your favorite toppings, like green onions or a dollop of sour cream. It's bright, it's hearty, and it warms you from the inside out.
Pro Tips
- If you want more heat, add some minced jalapeños or a dash of cayenne pepper.
- This chili freezes really well; just make sure to store it in an airtight container.
- Feel free to swap in other beans or add corn for some extra sweetness.
How to Store Buffalo Chicken Chili
This chili keeps really well in the fridge, so I often make a big batch, knowing it will be great for meal prep. Just let it cool down and store it in an airtight container for up to five days. If you want to freeze it, that works too! Portion it out in freezer bags and it should be good for about three months. Thaw it overnight in the fridge before reheating on the stove.
When reheating, just add a splash of chicken broth or water if you find it has thickened too much. It should still taste just as good, but a little liquid helps bring it back to that cozy chili consistency.
Ways to Switch It Up
Feeling like experimenting? You can swap out the beans for whatever you've got on hand. Chickpeas or pinto beans can work in a pinch, and even adding some corn can give it an interesting texture. Just remember to adjust the spices based on the beans you choose since each has its own character.
Sometimes, I like to add a scoop of cream cheese right at the end for a creamy twist. It sounds odd, but it melts in and makes the chili really rich and satisfying. Lastly, don't forget about the toppings! I’m a sucker for cheese and sour cream, but avocado or diced jalapeños also make delightful additions.
Buffalo Chicken Chili
Created by: The Simplecooktips Team
Recipe Type: Cozy Classics
Skill Level: Easy
Final Quantity: 6.0
What You'll Need
For the Chili
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup buffalo sauce (like Frank's RedHot)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped green onions, shredded cheese, sour cream
How-To Steps
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it starts to soften. Then, add the minced garlic and cook for another minute. Toss in the chicken breasts, cooking for 5-7 minutes until they're browned on the outside.
Once the chicken is brown, add in the black beans, kidney beans, diced tomatoes, chicken broth, buffalo sauce, cumin, and smoked paprika. Give it all a good stir so everything is mixed together well. Season with salt and pepper to taste.
Bring the chili to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. If you're keen on shredding the chicken, just take it out after about 15 minutes, shred it with two forks, and return it to the pot. It'll soak up all those delicious flavors!
Once the chili is thickened to your liking, it's ready to serve! Ladle it into bowls, and feel free to add your favorite toppings, like green onions or a dollop of sour cream. It's bright, it's hearty, and it warms you from the inside out.
Extra Tips
- If you want more heat, add some minced jalapeños or a dash of cayenne pepper.
- This chili freezes really well; just make sure to store it in an airtight container.
- Feel free to swap in other beans or add corn for some extra sweetness.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 10.5
- Saturated Fat (g): 1.8
- Cholesterol (mg): 75
- Sodium (mg): 650
- Total Carbohydrates (g): 36
- Dietary Fiber (g): 10
- Sugars (g): 5
- Protein (g): 24