Easy Buffalo Chicken and White Bean Chili (in an hour!)
This chili delivers bold, tangy Buffalo sauce flavor with creamy white beans and tender chicken, and it’s all made in one pot. Ready in under an hour (or totally hands-of in the slow cooker), it’s perfect for busy weeknights, crowd-pleasing dinners, or game-day parties. Leftovers? Even better the next day.
Servings: 6 People
Ingredients
- 1 onion (chopped)
- 3 large carrots (peeled and chopped)
- 3 stalks celery (chopped)
- 3 garlic cloves (minced)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup chicken broth (preferably less-sodium)
- ⅓ cup Frank’s Red Hot Sauce
- 2 (15-ounce) cans white beans (drained and rinsed)
- 1 pound diced boneless, skinless chicken breasts
- 2 tablespoons vegetable or canola oil
To Serve (Pick and Choose)
- Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, chopped onions or scallions, cilantro leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the onions, carrots, celery, and garlic and sauté for 5 minutes until the vegetables start to become tender.
- Stir in the chili powder, paprika, salt, and pepper, then pour in the broth and hot sauce and stir in the beans. Bring to a simmer, then add the chicken and simmer for another 15 minutes. Taste and adjust the seasonings.
- Serve hot in bowls with all of the desired garnishes.
Notes
Refrigerate for up to 4 days, and reheat over low heat. You can also freeze the chili for up to 6 months.
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 27g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 682mg | Potassium: 1106mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5489IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 5mg