Buffalo chicken chili is one of those recipes that perfectly marries the spicy, tangy flavors of buffalo wings with the comforting, hearty nature of a classic chili. Living in the Midwest, where the winters can be long and chilly, I find myself craving something warm and satisfying. This dish is a go-to for game days or when I want to impress friends with something a little different. Plus, it’s a great way to use up leftover chicken or to make ahead for a busy week.
This buffalo chicken chili pairs wonderfully with a side of crusty bread or a simple green salad to balance out the heat. You could also serve it with tortilla chips for a bit of crunch, or even over a baked potato for an extra hearty meal. A dollop of sour cream or a sprinkle of blue cheese on top can add a creamy contrast to the spicy flavors.
Buffalo Chicken Chili
Servings: 6
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground chicken
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup chicken broth
1/2 cup buffalo wing sauce
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup crumbled blue cheese (optional)
Directions
