I do believe I have found one of my new favorite 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 diet friendly dish.

Each large serving 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 mild buffalo chicken chili, just use a bit less hot sauce.

I plan on using this as a 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 every day if I could!

buffalo chicken chili

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 290 kcal


  • 1 Skillet


  • 12 oz boneless - skinless chicken breasts, chopped into bite sized pieces
  • 1 tbsp olive oil
  • 1 onion - diced
  • 3 stalks celery - diced
  • ½ cup carrots - diced
  • 4 cloves garlic - minced
  • 1 tsp cumin
  • 2 cups fat free chicken broth
  • 28 oz diced tomatoes - 1 can
  • 15 oz cannellini beans - 1 can, drained and rinsed
  • ¼ cup reduced fat crumbled blue cheese
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ cup Frank’s Red Hot sauce - or to taste
  • salt and pepper


  • Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
  • Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
  • In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  • Add the garlic and cumin and cook until fragrant, about a minute.
  • Add the broth and deglaze the pan.
  • 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.


Serving: 1.75 cupsCalories: 290 kcal (15%)Carbohydrates: 29 g (10%)Protein: 30 g (60%)Fat: 6 g (9%)Fiber: 12 g (50%)
Tried this recipe?Let me know how it was!

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

  4. 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!

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

  6. 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!

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