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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

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.

Find it online: https://playswellwithbutter.com/buffalo-chicken-chili/