Full of flavor and spice, this buffalo chicken chili combines everything we love about classic chili with our favorite buffalo flavors. Top with Greek yogurt blue cheese dressing for the ultimate flavor duo!
Ready in under an hour in the Instant Pot, this chili recipe is a great option for busy weeknights, game day, or Sunday dinners. It’s packed with protein and veggies and fun to top with traditional buffalo chicken dips!
“Made this today, it was yum! I added a shredded zucchini and a chopped bell pepper with all the sautéed veggies, just so there were more veggies, we loved it.”– Allyson
What You Need for Buffalo Chicken Chili
This chili recipe has all of our favorite buffalo flavors! You’ll need:
Veggies including onion, carrots, and celery
Ingredients for the chili base like crushed tomatoes, buffalo sauce, and chicken broth
Spices like chili powder, ground cumin, and garlic powder
Chicken and beans for protein and texture
Maple syrup and Greek yogurt to offset the spice
Buffalo Chicken Chili Variations
Use this recipe for buffalo chicken chili as a base and add-in any of your favorite chili ingredients! Here are a few ways to mix it up:
Veggies: Mix in additional veggies in step 1 like finely chopped zucchini or squash, finely diced sweet potatoes, or chopped jalapeños.
Buffalo Sauce: Use your favorite kind of buffalo/hot sauce. We like Frank’s, but any kind works. For spicier chili, add a couple more tablespoons of it at a time until the chili is spicy enough for you.
Buffalo chicken is naturally spicy, so yes, this chili is spicy but not too spicy. We give it about a 6/10 spice-wise.
How can you make this chili less spicy?
Simply use less hot sauce. This recipe calls for 1/2 cup of Frank’s hot sauce, so start with 3 tablespoons and increase from there. You can also add more Greek yogurt to offset the spice.
The flavor of buffalo chicken chili intensifies as it sits and tastes great as leftovers! Store chili in an airtight container in the refrigerator for up to 5 days. If needed, add a little water or broth to thin out the leftover chili.
We love keeping all kinds of chili on hand in the freezer for a quick lunch or dinner. Let the buffalo chicken chili cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Here are all of our tips about how to freeze soup (and chili!).
Turn on your Instant Pot’s sauté feature and add the olive oil. Once the oil is fragrant, add the onion, carrots, celery, garlic, and salt. Sauté veggies for 2 minutes and transfer them from the Instant Pot to a bowl.
Turn off the Instant Pot sauté feature and add the crushed tomatoes, buffalo sauce, chicken broth, chili powder, cumin, and garlic powder. Mix well. Submerge the chicken breasts in the sauce and close the Instant Pot.
Seal the valve and turn the Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for the Instant Pot to build enough pressure to start counting down from 8.
Once the timer goes off, open the valve to quick release the Instant Pot. Take the top off and transfer the chicken to a cutting board or plate. Use 2 forks to shred the cooked chicken breasts and add the shredded chicken back into the Instant Pot.
Add the cooked veggies, pinto beans, navy beans, sweet corn, and maple syrup. Stir to combine and turn on the sauté feature.
Let the chili simmer for 5 minutes. Stir in the Greek yogurt.
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