Buffalo Chicken Chili

A recipe for Buffalo Chicken Chili that will disappear quick so make double!A scrumptious recipe for Buffalo Chicken Chili that will disappear quick so make double!

This post is sponsored by Bush’s Beans.

It’s cooling down out there and that means our chili pot is warming inside. I’m a big fan of chills and stews, not only because they’re satisfying and the perfect comfort food, but because usually they are very simple to put together and the aromas make our home feel warm and cozy. Plus, they are a cinch to make and serve for large groups, especially for game times!

Our pantry is always stocked with chili and stew ingredients: a selection of Bush’s Beans, canned tomatoes, warm spices, broths, and basic veggies like carrots, potato, and celery. We always know that a pot of chili or stew can be put together fairly quickly to mingle away creating a comforting meal to end our day.

 

Bush's Beans for Buffalo Chicken ChiliA scrumptious recipe for Buffalo Chicken Chili that will disappear quick so make double!

Last week I made a pot of Buffalo Chicken Chili before heading out of town, so leftovers could be saved for my family to enjoy while I was gone. Boy, was it a winner. I should’ve made a double batch, because there wasn’t a whole lot leftover. Serve it alone or with cornbread, salad, and/or corn chips for a spicy meal of goodness. I’ll be remembering this one for game time meals, as well as cooler evenings when we feed a crowd, like maybe after a night of trick-or-treating?

Enjoy!

5.0 from 1 reviews

Buffalo Chicken Chili
 
A scrumptious recipe for Buffalo Chicken Chili that will disappear quick so make double!
Author:
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 rib celery, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, chopped
  • 5 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 pound chicken, cooked and shredded
  • 1 (16 ounce) can BUSH’S® Kidney Beans, drained
  • 1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
  • 2 (15 ounce) cans tomato sauce
  • 1 (15 ounce) can crushed tomatoes, undrained
  • ¼ cup Louisiana-style hot sauce
  • 4 ounces cream cheese, softened
  • crumbled blue cheese (optional)
Instructions
  1. Heat oil in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and dried spices. Cook 5 minutes; stir often.
  2. Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
  3. Stir in hot sauce and softened cream cheese until smooth.
  4. Serve topped with crumbled blue cheese, if desired.
Notes
Recipe from Bush’s Beans.

 (This post is sponsored by Bush’s Beans, but as always, all opinions are my own.)

Comments

  1. 3

    says

    I cannot handle how yummy this sounds – I was a little scared of how much hot sauce to put in, but it sounds like the perfect amount to get the flavor but not be overwhelming! Pinned for dinner next week ;)

  2. 4

    Annie says

    Hi, would this taste ok without the blue cheese or cream cheese do you think? I’m dairy free so I wouldn’t be adding those things.

    • 5

      says

      Hey Annie!

      In addition to flavor, the cream cheese helps thicken it up. For a dairy-free option, I’d take about a cup of white beans and puree or mash them with some chicken broth until smooth and stir that in. Use more if needed. Let me know if you try it. I think it would be great! The blue cheese is only for adding afterwards if desired. I enjoyed it without any additional cheese. I hope that helps!

  3. 7

    says

    I had recently involuntarily become a stay home wife and I stumbled upon this recipe when I was searching for some basic dish that I can cope. Now I see your chili, I feel more hungry than ever.

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