Buffalo Chicken Chili

Hello friends! Today I’m off running errands and getting ready for a few really busy weeks that are ahead, so Meredith is taking over for me and sharing a really tasty chili recipe with you all! Enjoy!

December is prime holiday season, which means your schedule is probably starting to get packed with holiday parties, potlucks and visits from out-of-town family members or friends.  Food is usually the main event at all of these get-togethers, so cooking for a crowd is a necessary skill to perfect during the holiday season.

One of the best crowd-feeding tricks to keep up your sleeve during the holidays, and throughout the entire year for that matter, is knowing how to make one-pot meals.  One-pot meals save you lots of cleanup, allow for easy serving and usually make large batches perfect for feeding a ton of people—all of which are perfect for holiday party foods.  From spinach dips to baked Brie and easy chili recipes to intricate lasagnas, there are plenty of different dishes to bring to all of your holiday events. This chili recipe is extra-special because it combines the soupy goodness of chili with the spicy kick of buffalo wings; it’s basically like eating hot wings with spoon, but healthier and without getting sticky sauce all over your hands!  How could you not love that?  Feed it to your family and friends this holiday season or whip up a pot for the next football game—you’ll never look at chili the same way again.    

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Buffalo Chicken Chili Recipe

5 from 1 vote
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Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 233kcal
Author: Andrea
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  • PAM® Original No-Stick Cooking Spray
  • 1 1/4 lbs boneless skinless chicken thighs - cut into bite size pieces
  • 1 1/2 cups celery - sliced
  • 1 (15) oz can Rosarita® Premium Whole Black Beans - drained and rinsed
  • 1 (14.5) oz can Hunt’s® Fire Roasted Diced Tomatoes with Garlic - undrained
  • 1 (8) oz can Hunt’s® Tomato Sauce
  • 2 Tbsp red pepper sauce
  • 1/3 cup crumbled blue cheese
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  • Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
  • Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat and cook 10 to 15 minutes or until chicken is tender and flavors are blended.
  • Top each serving with blue cheese. Add more pepper sauce, if desired. Enjoy!


Calories: 233kcal | Carbohydrates: 18g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 666mg | Fiber: 6g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 3mg
Author Bio: Meredith K. writes on behalf of ReadySetEat®.
For other easy dinner ideas, along with tips for how to make chili, visit www.readyseteat.com.

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. I can’t resist anything involving buffalo sauce! I can’t wait to give this a try – it would be the perfect way to warm up during the cold winter days we’ve been having!