Calling all Buffalo chicken lovers! This Buffalo chicken chili recipe features everything you love about Buffalo chicken wings: the veggies, the tangy, spicy kick and a topping of creamy blue cheese. Enjoy it with a small group or double the recipe to enjoy at your next Super Bowl party.

Adam Hickman
Source:, December 2019


Recipe Summary

45 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add ground chicken; cook, stirring occasionally, until browned and crispy, 6 to 7 minutes. Transfer the chicken to a plate and set aside.

  • Add onion, carrot and celery to the pot; cook over medium-high heat, stirring occasionally, until the vegetables start to brown, about 3 minutes. Add tomato paste and cayenne; cook, stirring often, for 1 minute. Add 4 cups broth; stir, scraping to loosen browned bits. Stir in beans. Bring the mixture to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes.

  • Carefully transfer 2 1/2 cups of the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 20 seconds. (Use caution when blending hot liquids.) Pour the pureed mixture back into the pot.

  • Add the chicken to the pot, along with hot sauce, salt and the remaining 2 cups broth. Bring to a simmer over medium-high heat; reduce heat to medium and cook, undisturbed, for 10 minutes. Remove from the heat.

  • Ladle 2 cups of the chili into a medium heatproof bowl; add cream cheese and whisk until smooth. Stir the mixture into the chili. Divide the chili among 4 bowls; sprinkle evenly with blue cheese and celery leaves.

Nutrition Facts

481 calories; protein 33.1g 66% DV; carbohydrates 40.9g 13% DV; exchange other carbs 2.5; dietary fiber 13.4g 53% DV; sugars 5.1g; fat 21.6g 33% DV; saturated fat 7.6g 38% DV; cholesterol 94.1mg 31% DV; vitamin a iu 813.8IU 16% DV; vitamin c 9.6mg 16% DV; folate 63.4mcg 16% DV; calcium 222.3mg 22% DV; iron 4.2mg 23% DV; magnesium 94.5mg 34% DV; potassium 1377.4mg 39% DV; sodium 690.6mg 28% DV; thiamin 0.5mg 47% DV.