Guest Post: 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 recipesto 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.    
Buffalo Chicken Chili
Prep Time: 15 min
Total Time: 30 min
Serves: 6
Calories per Serving: 230
PAM® Original No-Stick Cooking Spray
1¼ pounds boneless skinless chicken thighs, cut into bite-size pieces
1½ cups sliced celery
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 tablespoons red pepper sauce
⅓ cup crumbled blue cheese
1. 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.
2. 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.
3. Top each serving with blue cheese. Add more pepper sauce, if desired. Enjoy!
Author Bio: Meredith K. writes on behalf of ReadySetEat®.
For other easy dinner ideas, along with tips for how to make chili, visit

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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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!