Imagine a pot of Buffalo Chicken Chili simmering on your stove, filling your kitchen with a spicy, savory aroma that promises warmth and satisfaction.
This cozy dish is incredibly easy to make, offering a perfect blend of comfort and indulgence.
As the ground chicken melds with beans, tomatoes, and a kick of buffalo sauce, something magical unfolds.
Ready to transform simple ingredients into a delicious meal? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups chicken broth
- 1/2 cup buffalo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup sour cream
Cook & Prep Time
To efficiently manage your time while preparing and cooking Buffalo Chicken Chili, follow this timeline:
- Preparation (15 minutes)
- Minute 0-2: Gather all the ingredients and equipment.
- Minute 3-5: Dice the onion and bell pepper. Mince the garlic.
- Minute 6-10: Measure out the olive oil, buffalo sauce, chicken broth, and spices (cumin, chili powder, salt, black pepper).
- Minute 11-13: Shred the cheddar cheese and slice the green onions.
- Minute 14-15: Drain and rinse the kidney beans and black beans.
- Cooking (40 minutes)
- Minute 16-17: Heat the olive oil in a large pot over medium heat.
- Minute 18-22: Sauté the diced onions and bell peppers until softened.
- Minute 23-24: Add minced garlic and cook for an additional minute.
- Minute 25-30: Add the ground chicken and cook until browned.
- Minute 31-33: Mix in the diced tomatoes, kidney beans, black beans, and chicken broth.
- Minute 34-35: Stir in buffalo sauce, cumin, chili powder, salt, and black pepper.
- Minute 36-65: Bring the mixture to a simmer and let cook for 30 minutes.
- Resting (10 minutes)
- Minute 66-75: Remove from heat and let the chili rest.
- Serving
- Minute 76-80: Serve hot, garnished with cheddar cheese, green onions, and sour cream.
Additional Time Consideration:
– Reading Time: Allocate an extra 10 minutes at the beginning to thoroughly read through the instructions, ensuring you understand each step and have all necessary items prepared.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and bell pepper, and sauté until softened.
Stir in the garlic and cook for an additional minute.
Add the ground chicken to the pot and cook until browned.
Mix in the diced tomatoes, kidney beans, black beans, and chicken broth.
Stir in the buffalo sauce, cumin, chili powder, salt, and black pepper.
Bring the mixture to a simmer and let cook for 30 minutes.
Remove from heat and let the chili rest for 10 minutes.
Serve hot, garnished with cheddar cheese, green onions, and sour cream.
Serving Tips
- Cornbread: A classic side that pairs well with the chili’s spicy and savory flavors.
- Tortilla Chips: Adds a crunchy texture, perfect for scooping up the chili.
- Rice: Serve over a bed of rice to make the meal more filling.
- Avocado Slices: Provides a creamy contrast to the chili’s heat.
- Coleslaw: A revitalizing, tangy side that balances the chili’s spice.
Storage
To store Buffalo Chicken Chili, let it cool completely.
Then refrigerate in an airtight container for up to four days.
For longer storage, freeze in portioned containers for up to three months.
Freezing
To freeze Buffalo Chicken Chili, let it cool completely.
Portion into airtight containers, and freeze for up to 3 months.
Thaw overnight in the fridge before reheating on the stove.
Reheating
To reheat Buffalo Chicken Chili, place it in a pot over medium heat.
Stir occasionally until warmed through.
Alternatively, microwave individual servings, covered, in a microwave-safe dish.
Stir halfway through.
Final Thoughts
Buffalo Chicken Chili is a delightful blend of flavors that brings warmth and comfort to any meal.
The combination of buffalo sauce with traditional chili ingredients creates a unique twist on a classic dish.
This recipe isn’t only easy to prepare but also versatile.
Adjust the spice level to suit your preference by adding more buffalo sauce or cayenne pepper.
Serve it with cornbread or tortilla chips for a complete meal experience.
Whether you’re cooking for a family dinner or a gathering with friends, this dish is sure to be a crowd-pleaser.
Enjoy the rich flavors and hearty texture of this American classic.
Frequently Asked Questions
Can I Use Leftover Cooked Chicken Instead of Ground Chicken?
You can substitute leftover cooked chicken for ground chicken. Chop it finely and add it when combining the buffalo sauce and spices. Adjust cooking time to make certain flavors meld. Reduce chicken broth to maintain desired chili consistency.
What Substitutes Can I Use for Buffalo Sauce?
You can substitute buffalo sauce with a mixture of 1/2 cup hot sauce and 2 tablespoons melted butter. This DIY version maintains the flavor profile, ensuring a similar level of heat and richness in your dish.
How Can I Make This Dish Vegetarian?
Replace ground chicken with two cups of cooked lentils or chopped mushrooms for umami depth. Use vegetable broth instead of chicken broth. Confirm all other ingredients are plant-based. Adjust seasonings to maintain flavor balance.
Is This Chili Gluten-Free?
Yes, it’s gluten-free. Confirm all canned ingredients and buffalo sauce are certified gluten-free. Replace ground chicken with a plant-based protein for a vegetarian version. Use precise measurements to maintain flavor balance, particularly with spices and liquids.
What Wine Pairs Well With Buffalo Chicken Chili?
You’ll want a crisp, acidic white wine like Sauvignon Blanc to complement the spicy, tangy flavors. It balances the heat and enhances the dish’s complexity, ensuring a revitalizing contrast to the chili’s rich profile.
Buffalo Chicken Chili
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup bell pepper diced
- 2 cloves garlic minced
- 15 ounces diced tomatoes 1 can
- 15 ounces kidney beans drained and rinsed, 1 can
- 15 ounces black beans drained and rinsed, 1 can
- 2 cups chicken broth
- 1/2 cup buffalo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese shredded
- 1/4 cup green onions sliced
- 1/4 cup sour cream
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and bell pepper, and sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Add the ground chicken to the pot and cook until browned.
- Mix in the diced tomatoes, kidney beans, black beans, and chicken broth.
- Stir in the buffalo sauce, cumin, chili powder, salt, and black pepper.
- Bring the mixture to a simmer and let cook for 30 minutes.
- Remove from heat and let the chili rest for 10 minutes.
- Serve hot, garnished with cheddar cheese, green onions, and sour cream.
Notes
