Buffalo Chicken Chili

overhead of bowl of buffalo chicken chili

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Warm up this season with this buffalo chicken chili recipe. Made with wholesome ingredients like white beans, buffalo sauce and peppers this chili recipe is packed full of flavor and nutrition.


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 poblano peppers
  • 1 tbsp dried dill
  • 1 tsp dried parsley
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 lb boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 15 oz can white beans (navy or cannelini beans)
  • 2/3 cup buffalo sauce
  • 1/2 cup salsa verde
  • Toppings: cilantro, shredded cheese, green onions, tortilla chips (see above for more ideas)


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic and poblano peppers and saute for several minutes or until lightly browned. Add in your dried dill, parsley, paprika and salt and cook for 1 more minute.
  3. Top with chicken and then cover with chicken broth (will take 3-4 cups to just cover).
  4. Bring mixture to a boil and then immediately lower to a simmer and cover for 15 minutes or until chicken is cooked all the way through.
  5. Using tongs remove chicken and allow to cool slightly on a cutting board. Make shredded chicken by shredding with two forks.
  6. Add your white beans, buffalo sauce and salsa verde to the pot and bring back up to a boil. Lower to a simmer and cook, uncovered for another 10 minutes.
  7. Stir in shredded chicken and top with freshly cracked pepper and desired toppings.
  8. Store in the fridge for up to 3 days.