Buffalo Chicken Chili
There are nights when you’re craving that bold, spicy Buffalo wing vibe, but you don’t want the deep-fried aftermath. Enter my Buffalo Chicken Chili. It has all the crave-worthy flavor you love… in a cozy, hearty bowl. It’s seriously satisfying, and you can dial the heat up or down. You’re in charge!
And here’s the detail I’m weirdly proud of: I deliberately keep the veggies to just carrots + celery as an ode to traditional Buffalo wings (the classic crunchy sticks on the side!). Then I take it one step further with an optional whipped blue cheese topping that’s creamy, tangy, and tastes like the best part of the platter.
The Big, the Bold, and the Buffalo
If you know me, you know I can’t resist turning classic Buffalo flavor into something a little unexpected — it’s one of my favorite kitchen adventures, and I love bringing you along for the ride! If this chili has you craving more Buffalo magic, here’s your lineup:
- Healthier Buffalo Chicken Dip
- Buffalo Chicken Bell Pepper Nachos
- Buffalo Veggies
- Lightened-Up Buffalo Cottage Cheese Dip
- Buffalo Tofu
- Buffalo Artichoke Dip
And chili? Oh, chili is basically a love language in my house. If you’re a fellow enthusiast, you are going to want to bookmark these:
- Butternut Squash Chicken Chili
- Healthy Salsa Verde Chicken Chili
- Pumpkin Turkey Chili
- 3-Ingredient Chili
- Smoky Winter White Bean Chili
My ultimate game-day meal
This chili is perfect for football Sundays, March Madness (hello, Final Four!), Super Bowl gatherings… and honestly, any day that ends with a Y, haha. It makes a big batch, feeds a crowd, and freezes beautifully, so you can stash portions away for easy, feel-good comfort whenever the craving hits.
Buffalo Coleslaw as a side? I think yes!
Buffalo Chicken Chili
Ingredients
- Oil spray or 1 tablespoon olive oil or avocado oil, for sautéing
- 6 carrots, peeled and sliced into half-moons*
- 6 stalks celery, sliced into ¼-inch half-moons
- 6 cloves garlic, minced (or 1½ teaspoons garlic powder)
- 2 pounds ground chicken or turkey, 90–94% lean
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 4 cups vegetable juice or tomato juice
- ¼ cup hot sauce, plus more to taste (see Notes)
Whipped Blue Cheese Topping
- ¼ cup blue cheese crumbles, room temperature
- ¼ cup light sour cream or nonfat/low-fat plain Greek yogurt
More Optional Toppers
- Chopped scallions
- Plain Greek yogurt or light sour cream
- Additional hot sauce
Instructions
Stove-Top Version
- Sauté the veggies: Heat oil spray or 1 tablespoon olive/avocado oil in a large pot or Dutch oven over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 8–10 minutes. If needed, add water 1 tablespoon at a time to prevent sticking.
- Add garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Brown the meat: Add the ground chicken or turkey. Cook, stirring and breaking it up into small crumbles, until fully cooked through—about 5 minutes. Continue scraping the bottom of the pan to loosen any flavorful bits.
- Add spices + liquid: Sprinkle in the chili powder and flour. Stir quickly so the spices coat the meat and veggies evenly. Pour in the vegetable/tomato juice and hot sauce and stir to combine. Bring to a boil, then reduce heat to low and simmer partially covered for about 20 minutes, stirring occasionally.
- Whipped Blue Cheese Topping: In a small bowl, mash together the blue cheese crumbles and sour cream or Greek yogurt until smooth and creamy. Dollop over hot chili just before serving.
- Serve: Ladle into bowls and top with the whipped blue cheese… or optional scallions, a dollop of yogurt/sour cream, and extra hot sauce.
Notes
- In a skillet over medium-high heat, brown and crumble the ground poultry until cooked through. (Tip: Browning the meat first creates the best texture and flavor.)
- Transfer the meat to the slow cooker and add carrots, celery, garlic, chili powder, flour, juice, and hot sauce. Stir well.
- Cook on LOW for 8 hours or HIGH for 4 hours.
- If you prefer a thicker chili, reduce the juice by about ¾ cup (slow cookers release more liquid).
