Description
This Buffalo Chicken Chili is a flavorful and hearty dish combining tender shredded chicken, fire roasted tomatoes, and creamy Greek yogurt with a spicy kick from Frank’s hot sauce and a blend of aromatic spices. Perfectly simmered to meld the flavors, it's a comforting and protein-packed meal ideal for chilly days or game day gatherings.
Ingredients
Chili Base
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 cups shredded rotisserie chicken or cooked chicken
- 2 cups chicken broth
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 (15 oz) can Great Northern beans, rinsed and drained
- 1/2 cup Frank’s hot sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
Toppings
- 1/2 cup plain Greek yogurt (can use sour cream)
- 1/4 cup chopped cilantro
- Avocado slices
- Shredded cheese (optional)
- Sliced green onions
- Additional cilantro for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the diced onion, carrots, and celery, cooking for about five minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Main Ingredients and Spices: Stir in the shredded chicken, chicken broth, fire roasted tomatoes, rinsed Great Northern beans, and Frank’s hot sauce. Season with cumin, chili powder, smoked paprika, salt, and black pepper, mixing everything thoroughly.
- Simmer the Chili: Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 15 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Finish with Creamy Elements and Herbs: Remove from heat and stir in the plain Greek yogurt (or sour cream) and chopped cilantro until the chili achieves a creamy texture and fresh flavor.
- Serve and Garnish: Ladle the chili into bowls and serve warm. Top with avocado slices, shredded cheese, sliced green onions, and extra cilantro as desired for added richness and freshness.
Notes
- For a spicier chili, increase the amount of Frank’s hot sauce or add a diced jalapeño in step 1.
- Using rotisserie chicken saves time but cooked chicken breast or thighs shredded will also work well.
- Greek yogurt can be substituted with sour cream if preferred, but adds a tangy creaminess to balance the heat.
- To make this recipe Gluten Free, ensure the chicken broth and hot sauce are certified gluten free.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day after flavors have melded further.
