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4.7 from 7 reviews

Thick & Creamy Buffalo Chicken Chili with Beans & Beer

DF Dairy-Free GF Gluten-Free
Posted by Jess Larson on October 9th, 2025
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Thick and Creamy Buffalo Chicken Chili is the ultimate comfort food for buffalo lovers! Each bowl is loaded with buffalo flavor thanks to juicy chicken, carrots, celery, beer, and just enough buffalo sauce to create that iconic tangy-spicy kick. Hearty white beans make it mega thick (not soupy!) and naturally creamy without any cream cheese or heavy cream. All the cozy vibes of a white chili, but turned up with bold buffalo flavor! Perfect for scooping with chips or piling high with toppings. Naturally dairy-free. 

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A bowl of buffalo white chicken chili topped with sliced jalapeños, crumbled cheese, tortilla chips, guacamole, celery, hot sauce, and fresh cilantro, with a bottle of Franks RedHot sauce in the background.
Photography by Gayle McLeod
Prep: 20 min
Cook: 25 min
Serves: 8-10

The Best Hearty Buffalo Chicken Chili for My Fellow Buffalo Lovers

We’re absolutely obsessed with all things buffalo around here (👀looking at you sliders, dips, and wings). So when I set out to turn that iconic flavor into a cozy chili, I knew it had to deliver—from one buffalo lover to another!

I wanted something hearty with that unmistakable buffalo tang and realized my Best-Ever Creamy White Chicken Chili would make a great starting point. It’s naturally creamy and thick, pretty mild, and a great base for a bold flavor like buffalo. So I took the juicy chicken, hearty beans, and beer from that recipe, then added celery, carrots, bold spices, and hot sauce for some wing night flair.

It has all the punchy flavor you love, without tasting like you’re eating a straight-up spoonful of buffalo sauce.

A colorful bowl of buffalo chicken chili topped with tortilla chips, guacamole, sliced jalapeños, cheese crumbles, and fresh herbs, with a spoon and a napkin beside it. this Recipe for Later!
This easy buffalo chicken chili recipe takes everything you love about wing night and turns it into a bold, not-too-spicy chili. All of the fun, without the sticky fingers or pile of napkins.

And just like my white chicken chili, this recipe is also dairy-free. My trick for a naturally creamy buffalo chicken chili is blending buttery cannellini beans and adding the smooth mixture to the pot to thicken it up. No fussy cream cheese clumps!

It’s the perfect centerpiece for a game day chili bar, and with just a quick 25-minute simmer, it’s totally weeknight-doable, too. It’s the best of both worlds—chili night + wing night!🔥

An overhead view of ingredients for a recipe, including chopped chicken, carrots, onions, celery, jalapeños, beans, garlic, Frank’s RedHot sauce, seasonings, and various liquids arranged on a kitchen counter.
This recipe starts with classic chili staples like chicken thighs and white beans—then layers in bold buffalo wing flavor with celery, carrots, jalapeño, beer, and Frank’s RedHot.

Chili Season Essentials

How to Make Buffalo Chicken Chili with Beans & Beer 

This easy one-pot buffalo chicken chili comes together all on your stovetop in just 45 minutes! Each step is designed to add depth without getting in the way of that bold, zingy buffalo flavor. Here’s how it’s done:

A large white pot filled with cooked chicken pieces in a rich red sauce, with a metal ladle resting inside. A small pitcher of extra sauce sits nearby on a white surface.
Step 1: Cook the chicken in buffalo sauce.
1

Brown the chicken in butter in a heavy-bottomed pot, coat it in Frank’s RedHot, and set it aside. I tested many variations of hot sauce and found ¼ cup was the perfect amount for maximum buffalo flavor without overpowering the entire pot of chili.

Through recipe testing, I found that dicing the chicken thighs into small, bite-sized pieces is the best way to keep them tender and juicy—way better than shredded chicken, which tends to dry out. I season the meat with the same spices in my Easy, 5-Ingredient Buffalo Sauce: paprika (for a little smokiness), garlic powder, and onion powder. These pair perfectly with Frank’s RedHot and help build that signature buffalo flavor from the very first step.

Chopped onions, carrots, celery, and green bell peppers sautéing in a large white pot, viewed from above.
Step 2: Soften the vegetables.
2

Sauté diced onion, celery, carrots, and jalapeños in the same pot until soft and fragrant (about 5 minutes), then add the garlic and cook just 1-2 minutes longer. Celery and carrots mimic the cooling crunch you typically get with wings, helping to round out the buffalo chicken chili’s bold flavor.

A pot filled with chopped vegetables, including carrots, celery, and onions, cooking in a creamy broth. A green can of Sierra Nevada beer is being poured into the pot from the lower left corner.
Step 3: Deglaze with beer.
3

Slowly pour beer into the pot, scraping up all of the flavorful browned bits of fond from the bottom (they’re the base of flavor for the whole chili!). As the beer simmers and reduces, it infuses the vegetables with a complex, rich, and earthy flavor—one of my favorite soup season flavor boosters!

🍺Best beer to use? During my recipe testing, I came to love the depth that a brown or Belgian ale added, though a hoppy IPA works great too. Stick with a beer you actually enjoy drinking! 

A food processor bowl filled with smooth, creamy, light beige sauce sits on a light countertop next to a white cloth and a partial view of a white bowl with beans and a spoon.
Step 4: Blend the beans.
4

This step is my secret to thickening buffalo chicken chili without any heavy cream or cream cheese. Simply take one can of cannellini beans and add it to a high-speed blender (liquid and all), then blend until smooth. The mixture should be easily pourable, like a naturally creamy broth.

A white pot filled with cooked chicken pieces, white beans, and broth, sitting on a light-colored surface, viewed from above.
Step 5: Build and simmer the chili.
5

Add the blended beans, remaining 2 cans of beans and their liquid, buffalo chicken, and chicken broth to the pot. I found that 1 cup of broth was the magic amount here—just enough to bring it together without making it too soup-like. Simmer for 10-15 minutes until the chicken is cooked through and the chili has thickened.

A pot of hearty chicken and vegetable soup with white beans, carrots, celery, and chunks of chicken in a savory broth, with a ladle resting inside.
Not too spicy and not too saucy—the result is just a deeply flavorful white buffalo chicken chili that keeps you coming back for more. It’s the ultimate buffalo night, in a bowl.

The Best Toppings for Buffalo Chicken Chili

Loading up on toppings is the most fun part! I love eating my buffalo chicken chili with big scoops of tortilla chips and cooling add-ons like sour cream, avocado, blue cheese, and shredded cheese. 

A bowl of buffalo chicken chili topped with sliced jalapeños, crumbled blue cheese, guacamole, fresh celery leaves, and tortilla chips. Nearby are extra chips, a bowl of blue cheese, and another bowl of chili.
An extra drizzle of buffalo sauce in your bowl is always a good idea, too! And save those leafy tops of your celery—they make a gorgeous fresh garnish.
A bowl of buffalo white chicken chili topped with guacamole, sliced jalapeños, crumbled cheese, tortilla chips, fresh cilantro, and a drizzle of hot sauce, with a spoon resting inside the bowl.
This white bean buffalo chicken chili only gets more flavorful after it sits! Make a big pot to enjoy all week long, or freeze some for the next big game. 🏈

I can’t wait for you to try this Thick and Creamy Buffalo Chicken Chili! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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Close-up of a bowl of buffalo chili topped with guacamole, sliced jalapeños, crumbled cheese, cilantro, tortilla strips, and a drizzle of hot sauce. The chili contains beans, chicken, and vegetables.

Thick & Creamy Buffalo Chicken Chili with Beans & Beer

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 8–10 1x
  • Category: Soup, Stew, & Chili Recipes, Main Dishes, Chicken Recipes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Thick and Creamy Buffalo Chicken Chili is the ultimate comfort food for buffalo lovers!

Each bowl is loaded with buffalo flavor thanks to juicy chicken, carrots, celery, beer, and just enough buffalo sauce to create that iconic tangy-spicy kick. Hearty white beans make it mega thick (not soupy!) and naturally creamy without any cream cheese or heavy cream.

All the cozy vibes of a white chili, but turned up with bold buffalo flavor! Perfect for scooping with chips or piling high with toppings. Naturally dairy-free. 

Ingredients

Scale
  • 3–4 tablespoons olive oil, divided
  • 2 pounds boneless, skinless chicken thighs, diced into bite-sized pieces
  • kosher salt and ground black pepper, to season
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • 1 heaping teaspoon smoked paprika
  • ¾ cup buffalo sauce (try my Easy 2-Minute Homemade Buffalo Sauce)
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 3 medium carrots, peeled as desired and diced
  • 3 jalapeño peppers, deseeded as desired and diced (sub 1 large bell pepper for less spice)
  • 6 cloves garlic, finely chopped or grated
  • 12 ounces beer of choice (see Recipe Notes)
  • three 15-ounce cans cannellini beans, including liquid (do not drain)
  • 1 cup low-sodium chicken stock/broth

Instructions

  1. Brown the chicken thighs: Heat 3 tablespoons olive oil in a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat. Season the diced chicken thighs with garlic powder, onion powder, smoked paprika, 1 teaspoons kosher salt, and ground black pepper as desired. Add the chicken to the pot and cook, stirring occasionally, until lightly browned, 4-5 minutes. Add the buffalo sauce, stirring well to coat, and cook 1 minute longer. Transfer the saucy chicken to a plate and set aside.A white pot filled with cooked chicken pieces coated in a red sauce. A spoon rests in the pot, and a bowl of extra sauce and a beige kitchen towel are nearby on a light countertop.
  2. Soften the aromatics: If needed, add the remaining 1 tablespoon olive oil to the pot. Add in the onion, celery, carrots, and peppers. Season with a good pinch of kosher salt and ground black pepper. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the garlic and cook 1-2 minutes longer, until fragrant.A white pot filled with diced green bell peppers, red bell peppers, celery, and onions sautéing together. The pot is on a light-colored surface next to a tan and white cloth.
  3. Deglaze the pot: Slowly pour in the beer, scraping up any browned bits of fond from the bottom. Stir to combine well. Simmer 3-4 minutes until slightly reduced. Meanwhile, blend 1 can of beans with their liquid until smooth and creamy.A white pot filled with chopped carrots, celery, potatoes, and green bell peppers cooking in a creamy liquid; a hand pours liquid from a green can into the pot, with a tan towel nearby on a light surface.A food processor filled with creamy, blended white bean dip sits on a light surface. A bowl of whole white beans and a yellow-patterned cloth are nearby.
  4. Build the chili and simmer: Add the buffalo chicken from Step 1 to the pot with the blended beans, remaining 2 cans of beans (and their liquid), and chicken broth. Stir to combine well. Simmer, partially covered, stirring occasionally, for 10-15 minutes, until the chicken is cooked through and the chili is thickened slightly. Taste and adjust seasoning as needed.A white pot on a light surface filled with cooked, seasoned chicken pieces, white beans, and broth, ready to be mixed. A tan and white towel is beside the pot.
  5. Serve immediately with your favorite toppings, such as: sour cream, smashed avocado or guacamole, shredded cheese, thinly sliced jalapeño, chopped cilantro, crushed tortilla chips, etc. An extra drizzle of buffalo sauce is always a good idea, too. Enjoy!     A pot of chicken chili with beans, carrots, celery, and broth sits on a table. Nearby are a bowl of tortilla chips, a plate of sliced celery and jalapeños, and a cloth napkin. A ladle rests in the pot. 

Equipment

Notes

Jess’ Tips and Tricks:

  • Buffalo Sauce: Through testing, I found ¾ cup buffalo sauce to be the sweet spot—it delivers plenty of that signature tang without overwhelming the chili or making it taste like a bowl of straight buffalo sauce. The chili isn’t spicy, but buffalo sauce can lean a little salty, so be mindful of that when seasoning. For a bolder buffalo flavor, scale up the amount of sauce and pare back added salt elsewhere in the recipe.
  • Beer: For best results, choose a full-flavored ale (e.g. brown ale, dark ale, hop-forward IPA, etc.)—we really want its robust flavor to come through in the buffalo chicken chili.
  • Easy substitutions for dietary restrictions: To ensure a gluten-free result, be sure to use your favorite gluten-free beer. To ensure a dairy-free result, be sure to serve your chili with your favorite dairy-free toppings (cheese, sour cream/yogurt, etc.).
  • 15-Minute Meal Prep: Nearly all of the active prep work for this buffalo chicken chili comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: dice 1 yellow onion, 2 stalks celery, 3 carrots, 3 jalapeño peppers, then transfer to an airtight container and store in the refrigerator for up to 5 days.

Storage, Reheating, and Freezing:

  • Storage and Reheating: This buffalo chicken chili is incredibly meal prep/make-ahead friendly—its flavors get even better the longer it sits. To store, transfer cooled chili to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezer Instructions: This buffalo chicken chili is also incredibly freezer-friendly. Transfer the cooled chili to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A bowl of buffalo chicken chili topped with jalapeño slices, fresh parsley, crumbled cheese, tortilla chips, and guacamole, surrounded by additional bowls and toppings on a light tabletop.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 12.5.25
    Tasha said:

    The flavor was amazing and genius move to blend the beans! But I was bummed it was more of a soup than a chili. I’m going to make it again because it tasted so delicious but I’m going to adjust all the liquids in half or by 3/4, eliminate the carrots because they take so much longer to soften than the onion or celery, and use ground chicken instead of thighs.

    Reply
    • 12.5.25
      Emma @ Plays Well With Butter said:

      Hey Tasha, sorry to hear the chili didn’t turn out as thick as you’d like!! Definitely feel free to adjust as needed to suit your taste!

      Reply
  2. 11.17.25
    Swetha said:

    Very tasty and cozy! Just the right amount of buffalo sauce for the flavor and a little kick. I left out the beer to make it alcohol free and substituted with additional chicken stock and it still came out great.

    Reply
    • 11.18.25
      Emma @ Plays Well With Butter said:

      So happy to hear you enjoyed it, Swetha, and that it turned out great without the beer! 🙂

      Reply
  3. 10.29.25
    Alison said:

    Adjusted a bit and made in crockpot! Super good!

    Reply
    • 10.31.25
      Emma @ Plays Well With Butter said:

      Happy to hear it worked well in a crockpot, Alison! Glad you enjoyed the chili! 🙂

      Reply
  4. 10.17.25
    Michelle said:

    My mom made this for our weekend up north. It was a hit, instant addition to our winter soup/chili rotation. You won’t be disappointed by making this!

    Reply
    • 10.27.25
      Emma @ Plays Well With Butter said:

      Love a new addition to the soup & chili rotation! Thrilled you enjoyed this one as much as we do, Michelle!

      Reply
  5. 10.15.25
    Dani said:

    This was a delicious way to use the opened bottle of buffalo sauce sitting in my fridge. Spicy, creamy, hardy…great recipe!

    Reply
    • 10.16.25
      Emma @ Plays Well With Butter said:

      We love a recipe that uses up ingredients we already have! So happy you enjoyed the chili, Dani!

      Reply
  6. 10.14.25
    Adrienne said:

    So so good! Hearty and a little spicy and layered with so much flavor! I made a double batch and froze half so it is ready when we are. Great recipe!

    Reply
  7. 10.9.25
    Amy A said:

    So good and really liked thickening the chili with the white beans. My family loved this recipe.

    Reply
    • 10.10.25
      Emma @ Plays Well With Butter said:

      We love hearing that the chili was a hit with the whole family, Amy! Thanks so much for taking the time to leave a review! 🙂

      Reply
  8. 10.9.25
    DARLENE said:

    Yum! I am definitely making this over the weekend. Looks delicious

    Reply
    • 10.10.25
      Emma @ Plays Well With Butter said:

      Can’t wait to hear what you think, Darlene! 🙂

      Reply