Buffalo Chicken Chili

admin 24/04/20 Recipes


10 servings

Prep Time


Cook Time



1 tablespoon: extra-virgin olive oil

2 tablespoons: butter

2 pounds: ground chicken breast

1 large: carrot, peeled and finely chopped

1 large: onion, chopped

3 stalks: celery, finely chopped

5 cloves: garlic, chopped

5 tablespoons: chili powder

2 tablespoons: ground cumin

1 tablespoon: ground paprika

: salt and pepper to taste

1/2 cup: hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste

2 (15 ounce) cans: tomato sauce

1 (15 ounce) can: crushed tomatoes

1 (15 ounce) can: white kidney or cannellini beans, drained

1 (19 ounce) can: red kidney beans, drained


Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.

Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.


Calories: 301 kcal

Carbohydrates: 30 g

Cholesterol: 61 mg

Fat: 8.6 g

Fiber: 9.3 g

Protein: 28.3 g

Sodium: 1191 mg

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