Buffalo Chicken and Bean Chili

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An easy chili recipe with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!

This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!
Buffalo Chicken & Bean Chili Recipe

More chili recipes you might enjoy are Jalapeno Popper Chicken Chili, Turkey Chili Taco Soup, and No Bean Turkey and Sweet Potato Chili.

And the best part is it doesn’t need to simmer all day. This is ready in about 40-45 minutes, and most of that time is unattended. To thicken the chili and give you that texture like it’s been simmering for hours, I added refried pinto beans to the mix which always works like a charm!

I like to serve mine with a handful of chips like Beanitos which are made from white beans, but any baked chip is great and of course, some carrot sticks and celery on the side. Hope you enjoy!

This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!
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4.92 from 25 votes
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Buffalo Chicken and Bean Chili

307 Cals 26 Protein 31 Carbs 11 Fats
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 5 servings
COURSE: Dinner
CUISINE: American
This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!

Ingredients

  • 1 lb lean ground chicken, or turkey
  • 1 medium onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 cloves garlic, chopped
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground paprika
  • kosher salt and pepper to taste
  • 1 15 oz can small white beans, rinsed and drained
  • 1 13.6 oz container fat free refried pinto beans
  • 3/4 cups Swanson's reduced sodium chicken broth
  • 1/2 cup water
  • 6 tablespoons Frank's hot sauce

Optional toppings:

  • reduced fat shredded cheddar
  • chopped scallions
  • reduced fat sour cream

Instructions

  • Heat a large deep nonstick skillet over medium-high heat.
  • Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
  • Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of  salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
  • Add white beans, refried beans, water  and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
  • Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.

Nutrition

Serving: 1generous cup, Calories: 307kcal, Carbohydrates: 31g, Protein: 26g, Fat: 11g, Saturated Fat: 2.5g, Cholesterol: 68mg, Sodium: 1363mg, Fiber: 9.5g, Sugar: 1.5g
WW Points Plus: 8
Keywords: bean chili, Buffalo Chicken and Bean Chili, chicken chili, chili recipe, easy chili recipe

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110 comments

  1. I love this recipe! One of my favorites. But I’m having a hard time consistently being able to find Small White Beans. Any suggestions on substitutions?

  2. has anyone tried this with cubed chicken breast instead of ground chicken??

  3. So easy and delicious. I have been making this for a few years now and have passed it on to many others who love it as well. 

  4. I love the chili recipes on this site! I made this tonight and it is so easy and so good! Perfect served with baked tortilla chips and celery/carrot sticks.  You could easily put this in the crockpot but honestly I simmered it covered for 20 minutes and the flavors really came together. I used all chicken broth and Frank’s Buffalo wing sauce— family added hot sauce if they liked it spicier. Next time I will double the recipe!

  5. Yummy! I did it in the pressure cooker; so easy & fast!

    I followed the recipe except I used dry cannellini beans and dry pinto beans – and about 6 total cups of broth/water bc of the dry beans. The 8 of us all loved it!