Buffalo Chicken Chili is a contest-winning one-pot meal featuring tender chicken breasts simmered with buffalo sauce, chili powder, and cumin for bold, balanced heat. It delivers authentic chili flavor without excessive spice.
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If not using pre-ground chicken, chop the chicken breasts into chunks and pulse in a food processor until ground. Set aside.
Roughly chop the carrots, celery, red bell pepper, and garlic. Add them to the food processor and pulse until finely minced or pureed.
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the ground chicken and cook for about 10 minutes, breaking it up, until no longer pink.
Add the pureed vegetable mixture to the pot with the chicken. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the remaining ingredients to the pot: chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, and chili beans. Stir everything together to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 1 hour, stirring occasionally.
Serve hot, topped with shredded cheese and sliced jalapeños if desired.
Cool completely, then store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheat on the stovetop over medium heat, stirring often.
Yes. Cool completely and refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally.
Reduce hot sauce to ¼ cup for milder heat, or increase to ¾ cup for more kick. Chili powder adds depth without much heat; paprika adds color and mild flavor.
Ground chicken (1.5 lbs) works well and cooks faster. Shredded rotisserie chicken (3 cups) is a quick option—add in the last 5 minutes.
Yes. Double or triple all ingredients, then increase simmering time by 10–15 minutes to ensure chicken cooks through and flavors meld.
Check your hot sauce and chili powder labels, as some brands contain gluten. Most plain spices are naturally gluten-free.
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