Buffalo Chicken Chili Recipe

🧂 Ingredients

• 1 tablespoon vegetable oil
• 2 pounds boneless chicken

  chopped (use chicken breast, thigh, or a combination)
• 1 large onion

  diced
• 2-3 jalapeno peppers

  diced - use bell pepper for milder heat
• 6 cloves garlic
• 2 tablespoons chili powder blend

  or more to taste
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper

  optional, for extra spicy
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 1 cup chicken broth

  or use beer – use 1.5-2 cups for a less thick chili
• 1 cup Buffalo sauce
• 2 cans fire roasted tomatoes with juices (15 ounce each)
• 2 cans kidney beans (15 ounce each)

  drained and rinsed (you can use other chili beans, like cannelini beans, etc)
• Toppings. Crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, tortilla strips or chips

Instructions

• 1 Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken
  with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside
  onto a plate.
• 2 Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a
  bit.
• 3 Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to
  taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.
• 4 Stir in the tomato paste and cook for 1 minute.
• 5 Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return
  the reserved chicken to the pot and simmer for at least 30 minutes. You can
  simmer longer to develop the flavor if you’d like.
• 6 Serve into bowls with toppings and enjoy.

Nutrition Info