Description

This hearty Buffalo Chicken Chili combines tender shredded chicken with a medley of beans, vegetables, and bold spices infused with tangy hot sauce for a flavorful twist on classic chili. Perfect for a cozy meal, it simmers slowly to meld all the robust flavors together, delivering a warm and spicy dish that can be served immediately or after resting overnight for even deeper taste.

Ingredients

Scale

Main Ingredients

1 Tablespoon (15mL) olive oil
3–4 cloves garlic, chopped
3–4 large stalks celery, sliced
2–3 large carrots, sliced
1 large bell pepper (any color), chopped
1 large onion (white or sweet Vidalia), chopped
5 Tablespoons chili powder
2 Tablespoons ground cumin
1 Tablespoon paprika
½ cup (120mL) hot sauce
1 jar (709g) tomato sauce (not Italian flavored/spiced)
1 can (15 ounces / 425g) diced tomatoes with green chiles, undrained
1 can (15 ounces / 425g) kidney beans, drained and rinsed
1 can (15 ounces / 425g) black beans, drained and rinsed
1 can (15 ounces / 425g) chili beans in sauce
2–3 cups shredded cooked chicken (approximately 1–2 pounds)
Salt and pepper, to taste

Instructions

Prepare Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped garlic, celery, carrots, bell pepper, and onion. Sauté for 5-7 minutes until the vegetables begin to release their juices and become tender.
Add Spices: Stir in chili powder, ground cumin, and paprika, coating the vegetables evenly with the spices to develop flavor.
Combine Main Ingredients: Carefully pour in the hot sauce, tomato sauce, diced tomatoes with green chiles (including the juice), and all three types of beans. Stir until fully combined. Add the shredded cooked chicken and mix well to distribute throughout the chili. Season with salt and pepper to taste, adjusting spices as desired.
Simmer the Chili: Reduce the heat to low and allow the chili to simmer gently for at least 1 hour. This slow simmer helps to deepen the flavors and tenderize the ingredients. Alternatively, after cooking the vegetables and spices in a saucepan, transfer everything to a slow cooker and cook on low for 1 hour. If the chili becomes too thick, add water as needed to reach your preferred consistency.
Serve and Store: The chili can be served immediately with your favorite toppings and cornbread on the side. For best flavor, refrigerate overnight after cooling completely. Leftovers can be stored in the refrigerator for up to one week or frozen for up to three months.

Notes

Using cooked shredded chicken saves time; rotisserie chicken works well.
Adjust hot sauce quantity to modify spiciness level.
Add water during simmering if chili is too thick for your preference.
Chili tastes better the next day after flavors have melded overnight in the refrigerator.
Serve with traditional chili toppings like shredded cheese, sour cream, or green onions.
Freezes well; thaw in refrigerator before reheating gently on stovetop.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Buffalo Chicken Chili, spicy chili recipe, chicken chili, bean chili, hot sauce chili, easy chili recipe, hearty chili