Description
This Buffalo Chicken Chili is a hearty, flavorful dish combining ground chicken with zesty buffalo sauce and a medley of beans and spices. Perfect for a comforting meal, it blends the spicy tang of buffalo flavors with the richness of chili, simmered to perfection in a single pot.
Ingredients
Scale
Main Ingredients
- 2 lb ground chicken
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can Bush’s Chili Beans, undrained
- 1 (1-oz) package ranch dressing mix
- 2 (8-oz) cans tomato sauce
- 2 Tbsp tomato paste
- 2 cups chicken broth
- ½ cup buffalo sauce (or to taste)
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp garlic powder
- 3 Tbsp dried minced onion flakes
- ½ cup water (optional)
Instructions
- Cook the Chicken: In a Dutch oven or large pot, heat the olive oil over medium-high heat on the stovetop. Add the ground chicken and cook, stirring and crumbling the meat, until it is no longer pink. Drain any excess grease to keep the chili lean.
- Add Ingredients: Add black beans, chili beans (with liquid), ranch dressing mix, tomato sauce, tomato paste, chicken broth, buffalo sauce, chili powder, cumin, garlic powder, dried minced onion flakes, and water if using to the pot. Stir everything together thoroughly to combine the flavors evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. This allows the chili to thicken and the flavors to meld beautifully.
Notes
- You can adjust the amount of buffalo sauce based on your heat preference.
- Using ground chicken keeps this chili lean and packed with protein.
- If you prefer a thicker chili, simmer longer or add less water.
- Serve with shredded cheese, sour cream, or green onions for added toppings.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
