Buffalo Chicken Chili

Denise Fisher


Everyone I make this chili for absolutely loves it! I work in a high school and whenever I bring leftovers to work, the teenagers follow the smell into the office and ask about it. Serve with crusty french bread and sprinkle blue cheese over the top. Although, it is delicious on it's own.

★★★★★ 1 vote
30 Min
1 Hr


1 lb
boneles, skinless chicken breasts
1 lb
ground chicken
1 large
4 clove
28 oz can(s)
crushed tomatoes
28 oz can(s)
tomato sauce
12 oz bottle
franks buffalo sauce
15 oz can(s)
red kidney beans
15 oz can(s)
white beans


1Cut chicken breasts into bite sized pieces. Set aside. Dice onion and garlic. Add 2 Tbs. of olive oil to a 6 qt. pot or dutch oven. Over medium heat, saute onion and garlic until translucent, stirring frequently.
2When onion and garlic are translucent, add ground chicken and brown until there is no pink showing. Drain and set aside. In the same pot, brown chicken breast pieces again until no pink is showing. Add the ground chicken and onion mixture back into the pot.
3Add the crushed tomatoes and tomato sauce. Stir well. Drain and rinse beans and add to pot. Finally, stir in Frank's Buffalo Sauce and stir well. Bring all to a boil and then turn down heat and simmer for 1 hour.

About Buffalo Chicken Chili

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy