I do believe I have found one of my new favorite Weight Watchers Recipes — this incredibly delicious Buffalo Chicken Chili Recipe. Oh my GOD, it is is so good! As I’ve said many times before, I am a huge fan of buffalo chicken anything, so when I found the original version of this recipe at Closet Cooking, I was psyched to re-vamp it and make it a more Weight Watchers friendly dish.

Each large serving is just 6 Points, and is incredibly flavorful and satisfying. It’s definitely a different taste than a traditional chili — it tastes kinda like a buffalo wing stew. SO GOOD. I like mine spicy, so I added extra hot sauce, but if you prefer a more mild buffalo chicken chili, just use a bit less hot sauce.

I plan on using this as a Weight Watchers Super Bowl Recipe too and serving it with some carrot and celery sticks…the men will love it and will have no idea they are eating a chicken chili that’s good for them and low in calories.

If you are a fan of buffalo chicken wings, you must try this Buffalo Chicken Chili. I would eat this everyday if I could!

Buffalo Chicken Chili Recipe

This Buffalo Chicken Chili Recipe is truly to die for! A delicious and healthy chili recipe with a unique twist and tons of flavor. It’s hard to believe each serving is just 6 Points.


  • 12 oz boneless, skinless chicken breasts, chopped into bite sized pieces
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 cup carrots, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 2 cups fat free chicken broth
  • 1 28oz can diced tomatoes
  • 1 15oz can cannellini beans, drained and rinsed
  • 1/4 cup reduced fat crumbled blue cheese
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 cup Frank’s Red Hot sauce (or to taste)
  • salt and pepper


  1. Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
  2. Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
  3. In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  4. Add the garlic and cumin and cook until fragrant, about a minute.
  5. Add the broth and deglaze the pan.
  6. Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1 ¾ cups
Each serving = 6 Points

PER SERVING: 290 calories; 6g fat; 29g carbohydrates; 30g protein; 12g fiber


  1. I just threw all the ingredients in my crockpot including 2 frozen chicken breasts! Can’t wait for dinner tonight.

  2. This is my new fav recipe!! I had franks wing sauce in the frig and used that. The blue cheese topper is incredible. I’m craving this and will be making it again very soon.

  3. Shellster

    I hate handling raw chicken. Could I subsitute canned cooked chicken for this?

  4. This is ridiculously good.  I omitted the blue cheese from mine.

  5. I made this over the weekend, I really, really like it! Served with a nice side salad and it was a great meal! I will be making this again for sure!

  6. Ahd000003

    I made this tonight for dinner and it is delicious!! I used the Franks Buffalo Sauce rather than the plain hot sauce… so good!

  7. I saw this recipe today and knew I HAD to make it! It is delicious! This will be a staple in my menu!!! Thank you for all the delicious recipes!