Spice up your dinner with this hearty Buffalo Chicken Chili! Packed with tender chicken, bold buffalo sauce, and creamy beans, this twist on classic chili delivers the perfect kick of heat and flavor. Easy to make and impossible to resist—game day, weeknights, or meal prep, this dish is a winner!
Image source: AI-generated
Serves: 4-6
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Ingredients
- 1 tbsp olive oil
- 1 small carrot, finely diced
- 1 large yellow onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 (15 oz) can dark red kidney beans, drained/rinsed
- 1 (14.5 oz) can petite diced tomatoes
- 6 oz lager beer
- 2 tbsp ranch dressing mix (powder)
- 2 cups chicken broth
- 1½ tsp cornstarch
- 2 cups shredded cooked chicken
- 6 tbsp Buffalo-style hot sauce (e.g., Frank’s)
- 1 cup frozen corn kernels, thawed
Garnishes
- Crumbled blue cheese
- Fresh parsley, chopped
Instructions
- Sauté Vegetables
- Heat olive oil in a Dutch oven over medium heat. Add carrots and cook for 5–7 minutes until slightly softened.
- Stir in onion, celery, and garlic. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
- Build the Chili Base
- Add kidney beans, diced tomatoes, beer, and ranch seasoning. Stir to combine.
- In a separate bowl, whisk chicken broth and cornstarch until smooth. Pour into the pot and stir well.
- Simmer
- Bring to a boil over high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Finish & Serve
- Add shredded chicken, Buffalo sauce, and corn. Simmer for 5 more minutes until heated through.
- Adjust seasoning with salt/pepper if needed.
- Ladle into bowls and garnish with blue cheese and parsley.
