Buffalo Chicken Chili

This Buffalo Chicken Chili is a fun and spicy twist on your traditional chili recipe. Made with ground chicken, white beans, buffalo sauce, and lots of veggies, this chili is creamy thanks to blended cottage cheese, providing the perfect balance of heat and comfort.

Why You’ll Love This Recipe

• Unique Flavor: A tangy, spicy twist on classic chili.

• Perfect for Game Day: Ideal for cozy nights watching football.

• Make-Ahead: Great for leftovers during the week.

• Packed with Protein: Ground chicken and beans provide plenty of protein.

• Easy to Prepare: Simple ingredients that come together easily.

Ingredients

• Olive oil

• Onion, diced

• Carrots, diced

• Celery, diced

• Garlic, minced

• Ground chicken

• Dried dill, parsley, garlic powder, onion powder, celery salt, salt, pepper, cayenne

• Fire-roasted diced tomatoes

• Great Northern Beans (or cannellini beans)

• Frozen cauliflower rice

• Buffalo sauce (Primal Kitchen or Frank’s Red Hot)

• Chicken broth (or bone broth)

• Cottage cheese (or substitute with cream cheese or Greek yogurt)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Mirepoix: Sauté diced onion, celery, and carrots in olive oil until tender. Add minced garlic and cook for 1 more minute.

2. Brown the Chicken: Add ground chicken and cook, breaking it into small chunks. Season with spices (dill, parsley, garlic powder, etc.).

3. Simmer: Add the remaining ingredients (except cottage cheese). Bring to a boil, then simmer for 30 minutes.

4. Blend Cottage Cheese: In a blender, blend cottage cheese until smooth. Temper with some broth from the chili before adding it to the pot to avoid separation.

5. Serve: Stir the cottage cheese mixture into the chili and serve hot.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour

Variations

• Dairy-Free: Omit cottage cheese and use Greek yogurt or cream cheese.

• Add Protein: Top with shredded chicken or tofu for extra protein.

• More Veggies: Add extra veggies like spinach or bell peppers.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.

• Reheating: Reheat on the stovetop or microwave. Add a bit of water or broth to loosen if needed.

FAQs

1. Can I use other beans instead of Great Northern?

Yes, cannellini beans or white beans work well.

2. Is this recipe spicy?

Yes, it’s spicy due to the buffalo sauce and cayenne pepper, but you can adjust the heat level.

3. Can I substitute cottage cheese?

Yes, you can use cream cheese or Greek yogurt.

4. Can I make this recipe in advance?

Yes, it’s great for meal prep. Store in the fridge for up to 4 days.

5. Is this recipe gluten-free?

Yes, all the ingredients are gluten-free.

6. Can I use leftover cooked chicken?

Yes, add it in closer to the end of cooking.

7. What if I don’t have buffalo sauce?

Use any hot sauce or a combination of hot sauce and butter for a similar flavor.

8. Can I freeze this chili?

Yes, store in an airtight container for up to 3 months.

9. What can I serve with this chili?

Serve with cornbread, tortilla chips, or a side salad.

10. Is this chili good for meal prep?

Yes, it stores well in the fridge or freezer for easy reheating.

Conclusion

Buffalo Chicken Chili is a flavorful, spicy variation of traditional chili, perfect for cozy dinners or game day. It’s packed with protein, vegetables, and creamy goodness, making it both satisfying and delicious!

Buffalo Chicken Chili

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• Author: Paula
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Gluten Free

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Description

Buffalo Chicken Chili is a bold, spicy twist on traditional chili, combining the heat of buffalo sauce with ground chicken, white beans, and creamy cottage cheese. Perfect for cozy nights, game day, or meal prep, this chili is packed with protein and vegetables, offering a comforting yet exciting flavor. Easy to make and full of hearty goodness, it’s a must-try for spice lovers!

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Ingredients

For the Chili:

Olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 lb ground chicken

1 tsp dried dill

1 tsp dried parsley

1 tsp garlic powder

1 tsp onion powder

1 tsp celery salt

Salt and pepper to taste

1/4 tsp cayenne pepper

1 can fire-roasted diced tomatoes

2 cans Great Northern Beans (or cannellini beans)

1 cup frozen cauliflower rice

1/2 cup buffalo sauce (Primal Kitchen or Frank’s Red Hot)

2 cups chicken broth (or bone broth)

1 cup cottage cheese (or substitute with cream cheese or Greek yogurt)

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Instructions

• Make the Mirepoix:
  Heat olive oil in a large pot. Sauté diced onion, celery, and carrots until tender, about 5 minutes. Add minced garlic and cook for an additional minute.

• Brown the Chicken:
  Add ground chicken to the pot and cook, breaking it up into small pieces. Season with dill, parsley, garlic powder, onion powder, celery salt, salt, pepper, and cayenne.

• Simmer the Chili:
  Add the fire-roasted diced tomatoes, beans, cauliflower rice, buffalo sauce, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

• Blend the Cottage Cheese:
  In a blender, blend the cottage cheese until smooth. Add some of the hot broth from the chili to temper the cheese and avoid separation. Stir the blended cottage cheese into the chili, and simmer for an additional 5 minutes.

• Serve:
  Serve the chili hot, garnished with additional toppings of your choice.

Notes

Dairy-Free: Omit cottage cheese and use Greek yogurt or cream cheese for a creamy alternative.

Extra Protein: Add shredded chicken or tofu for additional protein.

More Veggies: Boost the veggie content by adding spinach or bell peppers to the chili.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course, Chili
• Method: Stovetop
• Cuisine: American