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Buffalo Chicken Chili


  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 rib of celery, diced
  • 1 large carrot, peeled and diced
  • 3 cloves of garlic
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 lb, cooked and shredded chicken
  • 1 (16 oz) can Bush’s Kidney beans, drained
  • 1 (15.8 oz) can Bush’s Great Northern Beans, drained
  • 2 (15 oz) cans tomato sauce
  • 1 (15 oz) can diced tomatoes, undrained
  • 1/2 cup wing sauce
  • 1/21 cup brown sugar (depending on how sweet you want it)
  • 4 oz cream cheese, softened
  • sliced celery and crumbled blue cheese, optional for garnish


  1. In a 4 qt sauce pan, heat oil over medium heat. Add onion, celery, and onion, garlic, chili powder, and cumin to the oil. Cook for 5 minutes, stirring often.
  2. Add chicken, kidney beans, great northern beans, tomato sauce, and diced tomatoes to the sauce pan with the vegetables and simmer for 20-25 minutes.
  3. Stir in wing sauce, brown sugar, and cream cheese. Cook until cheese is melted and sugar is dissolved.
  4. Serve chili topped with sliced celery and crumbled blue cheese to serve. Serves 8.
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