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Oct 16
43

Buffalo Chicken Chili

There’s a chill in the air, the leaves are falling and football is in full swing (Go Bills). You know what that means? It’s chili season! I’ve been searching for a perfect chili recipe and this one spoke to me right away. I can never seem to find breast-only ground chicken at the supermarket, so I almost never use it. When I saw this recipe created its own by tossing some chicken breasts in the food processor I couldn’t believe how simple and genius that was. How did that never occur to me before? It worked perfectly and I loved knowing exactly what was in my ground chicken. Thank you to Biz at My Bizzy Kitchen for introducing me to this easy trick!

Since I’m a Buffalo girl, I’m sure none of you are surprised to see I chose a chili recipe that uses Frank’s Red Hot. I’m so glad I did. The chili doesn’t have an overt “Buffalo Chicken” taste, but I could definitely pick out the Frank’s flavor. I brought some chili to my parents and they both loved it. My mom loved that it was plenty “zippy” but not over-the-top spicy. My dad liked that it’s thick and chunky. We don’t do watery chili in this family.

This was a hearty, filling, comforting, spicy, warm bowl of deliciousness. It’s quick to throw together and perfect for those cold days when you just want something that warms you from the inside out. It might be your new favorite chili recipe. Cook it to find out!

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Buffalo Chicken Chili

Yield: 10 (rounded 1 cup) servings

Ingredients:

  • 2 lb boneless, skinless chicken breasts
  • 1 T extra virgin olive oil
  • 2 large carrots
  • 3 large celery stalks
  • 1 red bell pepper, seeded
  • 5 cloves garlic
  • 5 T chili powder
  • 2 T ground cumin
  • 1 T paprika
  • ½ c Frank’s Red Hot
  • 2 (15 oz) cans tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can chili beans in sauce (I used Bush’s brand which comes in mild, medium or hot. I chose medium. Do NOT drain)
  • Salt & black pepper to taste

Directions:

  1. Place the chicken breasts in a food processor and run to grind chicken. Heat oil in a large pot to medium-high and add ground chicken breast. Break up chicken with a spoon while cooking. Cook until no longer pink (about 10 minutes).
  2. While chicken is cooking, rinse out food processor and add carrots, celery, bell pepper and garlic. Process vegetables until finely minced. When the chicken is done cooking, add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.
  3. Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine. Reduce the heat and simmer uncovered for one hour.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
263 calories, 4 g fat, 28 carbs, 29 protein, 9 fiber (from myfitnesspal.com)

   

43 Responses to “Buffalo Chicken Chili”

  1. #
    1
    mybizzykitchen.com — October 16, 2011 @ 12:44 am

    Yippee!! So glad you liked the chili! Ground chicken in the store always grosses me out too – I think that there are other “pieces” thrown in the mix – ew!

    Enjoy your Saturday night! :D

  2. #
    2
    emilybites — October 16, 2011 @ 12:47 am

    Thanks for the great recipe Biz – my parents & I loved it! I will definitely make my own ground chicken like that from now on. Genius!

  3. #
    3
    Anonymous — October 16, 2011 @ 5:22 am

    Can you tell me how the directions would change if I cooked this using a slow cooker?

  4. #
    4
    Samantha — October 17, 2011 @ 2:19 am

    Just made this tonight – SO good!

  5. #
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    emilybites — October 17, 2011 @ 1:54 pm

    Glad you liked it, Samantha!

    @anonymous – I haven’t tried it in a slow cooker but when my mom makes slow cooker chili she just puts it on low all day, so I would suggest that.

  6. #
    6
    Christine — October 18, 2011 @ 11:57 pm

    Made this for dinner tonight. It was delicious! Thanks for the great recipe!

  7. #
    7
    Stephanie — October 19, 2011 @ 1:54 pm

    Hi Emily! I’m a fellow Buffalo-area gal and stumbled on your blog recently. My family and I are also trying to eat healthier, so I’ve been appreciating your recipes! This one is definitely a must-try!

    Thanks!
    Stephanie

  8. #
    8
    Roz @ weightingfor50 — October 19, 2011 @ 11:21 pm

    Hi Emily, I just found your blog via a link of Katie’s site. How could I not have found your blog before??? I love it, and can’t wait to sift through your older posts and bookmark some wonderful recipes. Thanks so much!!!!

  9. #
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    emilybites — October 20, 2011 @ 2:54 am

    Glad you loved the chili, Christine!

    Stephanie – I’m so glad you stumbled upon my blog! Always good to know someone out there will know what I’m talking about when I talk about getting ingredients at Wegmans or Tops or never eating wings with ranch *shudder*. :)

    Roz – so glad to hear you’re excited about my site! Definitely let me know what recipes you end up trying. :)

  10. #
    10
    Justin — October 22, 2011 @ 2:17 am

    Ok, so I found your blog through Twitter, not sure how really. Someone posted a link to a recipe. But now I see you are a Bills fan? Awesome. Stuck here in Kansas and have been a life long Bills fan. Go Bills!

  11. #
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    emilybites — October 22, 2011 @ 2:20 am

    Yes!! Huge Bills fan. You clearly have great taste, Justin. Hope you have NFL Sunday Ticket or know of a Bills bar out there so you can watch! Glad you found my blog :)

  12. #
    12
    Chelsea — October 23, 2011 @ 5:17 pm

    How do you think the WW+ points would vary if you omit the chicken (and consequently the oil?)

    I’m vegetarian so I was thinking of adding faux beef crumbles to the soup instead. Throw them in for like the last 10-15 minutes as faux anything cooks very quickly :)

    Hoping to make this for dinner tonight – yum!!

  13. #
    13
    Stephanie — October 24, 2011 @ 3:11 pm

    Ha ha – Yes, I agree, Emily, about the ranch dressing!! I still remember my shock when I went into a Subway (in Buffalo, no less) shortly after they came out with the Buffalo Chicken sub and they put ranch dressing on it! I was like, hello? This is Buffalo? Where’s the blue cheese?

  14. #
    14
    Anonymous — October 24, 2011 @ 6:28 pm

    Hey! Made this recipe using a crock pot and all I changed was the way you did the chicken! I put the whole breast in the crock pot with all the rest of the ingredients on low for 10 hrs. Shredded the chicken and served! Yummy!!

    • Anonymous replied: — January 16th, 2014 @ 2:18 am

      Great idea! I was thinking of using ground turkey breast and browning the ground turkey, then dumping everything in the crockpot…but whole chicken breasts sound like a much better idea! Can’t wait to try this!

  15. #
    15
    emilybites — October 25, 2011 @ 12:38 am

    Chelsea – you’d have to run it through the recipe builder. I’m not sure what replacing the chicken with vegetarian crumbles would do. I hope you like it!

    Stephanie – it makes me cringe just thinking about it!

    Anonymous – So glad it worked out well in the crock pot!

  16. #
    16
    Catherine H. — October 25, 2011 @ 8:19 pm

    This looks so yummy! I just discovered your blog, and I am excited to try some of your delicious recipes! Thank you!

    • emilybites replied: — February 2nd, 2012 @ 12:23 am

      Thanks Catherine! Let me know what you make!

  17. #
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    Megan — November 1, 2011 @ 6:35 pm

    My Husband and I made this on Saturday. He used real buffalo sauce instead of the hot sauce and it was SO good! Very spicy, but still edible.

    • emilybites replied: — February 2nd, 2012 @ 12:23 am

      Happy to hear it was a hit!

  18. #
    18
    Julia — February 1, 2012 @ 9:10 am

    I’ve just found your blog via Pinterest and now I’ve found myself browsing through all your fabulous recipes. This one looks great as we love spicy food! :)

    • emilybites replied: — February 2nd, 2012 @ 12:24 am

      Then this should be right up your alley! Let me know what you think when you make it! :)

  19. #
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    Stephanie — March 4, 2012 @ 9:47 pm

    Silly question but doesT stand for tablespoon?

    • emilybites replied: — March 5th, 2012 @ 2:33 pm

      Yes, T is for tablespoon and t is for teaspoon.

    • Stephanie replied: — March 5th, 2012 @ 7:30 pm

      Thanks. It sounded like a lot of chili powder. It’s in our crock pot now.

    • emilybites replied: — March 6th, 2012 @ 1:52 am

      Hope you like it!

    • Anonymous replied: — April 21st, 2012 @ 11:15 pm

      Not a silly question at all I wondered the same. I am in the middle of the stove top recipe now and thank goodness after reading the comments I found my quick answer. Thanks the great feedback area after the recipe – excellent idea and really helped me out.

    • emilybites replied: — April 24th, 2012 @ 1:39 am

      I hope you loved it!

  20. #
    20
    Anonymous — April 17, 2012 @ 2:38 pm

    Emily, could you use ground turkey breast?

    • emilybites replied: — April 17th, 2012 @ 6:52 pm

      Sure!

    • Anonymous replied: — April 17th, 2012 @ 7:15 pm

      Well it is on the stove with the ground turkey right now. My first sampling is delicous. Thanks for all the great recipes.

    • emilybites replied: — April 24th, 2012 @ 1:39 am

      Happy to hear it’s tasty!

  21. #
    21
    Jim@strengthessentials.net — April 27, 2012 @ 5:59 pm

    I tried this recipe and it’s great! I have been making something similar with ground beef for awhile but this was a nice change. I posted the link on my post workout nutrition page of my website. Thanks!
    Jim

    • emilybites replied: — May 24th, 2012 @ 12:40 am

      Thanks, Jim, glad you liked this! Thanks for sharing the link :)

  22. #
    22
    melonerski — May 22, 2012 @ 11:18 pm

    this was AMAZING!!!!! i posted this on facebook and on myfitnesspal so all of my friends can try it too!!!!

    • emilybites replied: — May 24th, 2012 @ 12:40 am

      I’m so happy you loved it so much! Thanks for spreading the word! :)

  23. #
    23
    Leanne — September 24, 2012 @ 12:26 am

    Cooked this tonight and it was fantastic! The family loved it too! Thanks so much for your blog!

  24. #
    24
    Melissa — January 26, 2013 @ 10:24 pm

    We don’t have Chili Beans in Canada, can you offer a substitution? Thanks! Melissa

  25. #
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    Susan — January 27, 2013 @ 2:59 pm

    I just stumbled upon your site and cannot wait to try this with the ground turkey. I am also from Buffalo and have a giant size Franks in my cupboard right now! I really like the ingredients in your recipes because they don’t call for crazy things I would never have in my pantry! Off to Wegman’s I go!

  26. #
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    Nicole — February 16, 2013 @ 4:55 pm

    I also stumbled on to this sight!! My husband and I are both on weight watchers so I’m excited to try this chili. We are both born and raised in buffalo and moved to Hilton Head, SC about 6 years ago. I do miss my buffalo roots and YES wish we had a wegmans or tops. I do get my sahlen hot dogs brought to me ever year and i have a stash of bocce’s pizza sauce in my freezer. Thank you for posting this and I look forward to many more of your recipes!!

  27. #
    27
    Angela — June 18, 2013 @ 10:35 pm

    Just made this and it is quite delicious! For anyone curious out there, I was a little skeptic because Im not always in love with buffalo, but it doesnt taste overwhelmingly of buffalo sauce. In fact if I hadnt made it myself I wouldnt even know it was in there.

  28. #
    28
    Carmen Marie Johnson-Lawrence — January 3, 2014 @ 3:06 am

    Emily – thoughts on topping this with some crumbly bleu cheese?

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