This Spicy Buffalo White Chicken Chili is so incredible! Tender chicken, creamy white beans, all in a tangy buffalo spiked sauce!
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Spicy Buffalo White Chicken Chili!
Who doesn’t love chili?! A big comforting bowl filled with heat – and in more ways than one. This Spicy Buffalo White Chicken Chili is packed with all the mouthwatering flavors of the classic appetizer, Buffalo Wings! Tender chicken, creamy white beans, celery, onion, and of course that piquant Buffalo Sauce. Top it off with a Blue Cheese Crostini and you have yourself a bowl that you’ll be bound to have seconds of.
Ingredients
- Chicken: I like cooking some boneless, skinless chicken breasts in advance to toss into this recipe. You can opt to roast, grill or poach your chicken, or even take a shortcut and use rotisserie chicken.
- Cannellini Beans: Since this is a lighter chili, I chose to use creamy white cannellini beans.
- Celery, Onion, Green Pepper, and Garlic: These aromatics soften in some olive oil on the stove before adding in the other ingredients. They had flavor and great texture.
- Buffalo Sauce: The star of the show, of course! The spicy and tangy sauce gives this chili that classic flavor that’s hard to replicate!
- Half and Half: You absolutely can choose to use milk (I would suggest whole) or even go with heavy cream. Since Half and Half is truly in the middle of these two from a fat perspective, I would suggest reducing the amount of heavy cream to 3/4 cup, and if you use whole milk, aim for closer to 2 cups.
How To Make Spicy Buffalo White Chicken Chili
- Add olive oil to a large dutch oven set over medium heat. Once shimmering, add onion, celery, and green pepper. Sauté until fragrant and softened, about 5 minutes. Add the garlic and continue to sauté an additional minute.
- Sprinkle with flour and stir to combine. Slowly pour the broth followed by the chicken, beans, spices, and buffalo sauce. Store to combine and cover, cooking for about 20 minutes over low heat.
- Slowly add the half and half, stirring to combine. Allow to continue to slowly simmer as you prepare the blue cheese crostini.
- To make the blue cheese crostini, broil slices of baguette or ciabatta lightly in your oven. Once lightly toasted on both sides, top each slice with blue cheese and return to the oven. Broil for another 1 minute, or until cheese is softened.
- Serve with bowls of chili topped with extra buffalo sauce, shredded cheese, chopped green and red onions, and cooked bacon.
Tools To Make Spicy Buffalo White Chicken Chili
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Spicy Buffalo White Chicken Chili
Ingredients
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 lb cooked chicken
- 15 oz can white beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup buffalo sauce
- 1 1/4 cup half and half
Instructions
- Add olive oil to a large Dutch oven set over medium heat. Once shimmering, add onion, celery, and green pepper. Sauté until fragrant and softened, about 5 minutes. Add the garlic and continue to sauté an additional minute.
- Sprinkle with flour and stir to combine. Slowly pour the broth followed by the chicken, beans, spices, and buffalo sauce. Store to combine and cover, cooking for about 20 minutes over low heat.
- Slowly add the half and half, stirring to combine. Allow to continue to slowly simmer as you prepare the blue cheese crostini.
- To make the blue cheese crostini, broil slices of baguette or ciabatta lightly in your oven. Once lightly toasted on both sides, top each slice with blue cheese and return to the oven. Broil for another 1 minute, or until cheese is softened.
- Serve with bowls of chili topped with extra buffalo sauce, shredded cheese, chopped green and red onions, and cooked bacon.
I assume the garlic should be minced? Could you update the recipe with the proper form of garlic this recipe should use?
Thanks Bryan! You’re correct – minced. I’ve updated the recipe 🙂
It’s a lovely stew but chili it is not.
Fair enough! I’m glad you liked it regardless 😉