Buffalo Chicken Chili Recipes

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BUFFALO CHICKEN CHILI

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 23



Buffalo Chicken Chili image

Steps:

  • For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
  • For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
  • To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.

1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin or 1/2 teaspoon cumin seeds
3 cups reduced-sodium chicken broth
Two 15.5-ounce cans great Northern beans, rinsed and drained
One 14.5-ounce can fire-roasted diced tomatoes
One 8-ounce can tomato sauce
1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon cider or white wine vinegar
1/4 teaspoon garlic powder
1/3 cup crumbled blue cheese
1 scallion, white and green parts separated, sliced
Kosher salt and freshly ground black pepper
Cooked rice, for serving
2 stalks celery, cut into sticks
1 large carrot, cut into sticks

BUFFALO CHICKEN CHILI

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10



Buffalo Chicken Chili image

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

BUFFALO CHICKEN CHILI

I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.

Provided by Lisa Arlotti

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16



Buffalo Chicken Chili image

Steps:

  • 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.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g

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
½ 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

SLOW-COOKER BUFFALO CHICKEN CHILI

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h10m

Yield 8 servings

Number Of Ingredients 12



Slow-Cooker Buffalo Chicken Chili image

Steps:

  • For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
  • In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
  • Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles
1/2 cup Buffalo wing sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1 jalapeno, seeds and membranes removed, minced
1 medium yellow onion, diced

BUFFALO CHICKEN CHILI

This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.

Provided by Arlyn Osborne

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18



Buffalo Chicken Chili image

Steps:

  • Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
  • Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
  • Add beans, tomatoes, beer and ranch seasoning. Stir.
  • Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
  • Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
  • Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
  • Taste and season with salt and pepper if needed.
  • Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.

Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16

olive oil
1 small carrot, finely diced
1 large yellow onion, diced
1 celery, diced
2 garlic cloves, chopped
salt
pepper
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 1/2 ounce) can petite diced tomatoes
6 ounces lager beer
2 tablespoons ranch dressing mix
2 cups chicken broth
1 1/2 teaspoons cornstarch
2 cups shredded chicken
6 tablespoons buffalo, sauce
1 cup frozen corn kernels, thawed
blue cheese, crumbles for garnish
parsley, for garnish

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18



Rachael Ray's Buffalo Chicken Chili image

Steps:

  • Preheat oven to 375°F or broiler to medium.
  • Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
  • Once the butter has melted and the pot is hot, add the ground chicken.
  • Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
  • Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
  • Cook, stirring frequently, for about 3-4 minutes.
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot.
  • Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
  • Simmer for 8-10 minutes to let the flavors come together.
  • While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
  • Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
  • If using the broiler, 2-3 minutes should do the trick.
  • Remove from the oven and sprinkle with the chopped parsley.
  • Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

SLOW-COOKER BUFFALO CHICKEN CHILI

Add some heat to your weeknights with our Slow-Cooker Buffalo Chicken Chili. A chili dish inspired by the famous chicken wing recipe, Slow-Cooker Buffalo Chicken Chili includes the powerful punch of Buffalo wing sauce with minimal prep time.

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 10



Slow-Cooker Buffalo Chicken Chili image

Steps:

  • Whisk flour and dressing in large bowl until blended. Add chicken; toss to evenly coat. Place in slow cooker. Add tomatoes, onions and broth; cover with lid.
  • Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours), adding beans, celery and wing sauce for the last 30 min.
  • Serve topped with cheese.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

2 Tbsp. flour
1/4 cup KRAFT Zesty Italian Dressing
2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 onion, chopped
1 cup fat-free reduced-sodium vegetable broth
1 can (15 oz.) white beans, rinsed
1 stalk celery, finely chopped
1/2 cup Buffalo wing sauce
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #chili     #chicken     #dietary     #spicy     #low-calorie     #low-carb     #low-in-something     #meat     #chicken-breasts     #taste-mood     #number-of-servings     #4-hours-or-less

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