Buffalo Chicken Chili

A great game day or winter "fill your belly" meal. Of course you can substitute ground turkey for the chicken but Buffalo Turkey just doesn't have that familiar ring to it. I thoroughly enjoy this chili the day after, a big ol' glob of it smeared on hearty bread, extra cheese and grilled as you would a grilled cheese. (Beats the century old stand by of grilled bean and cheese sandwiches the first Yankee Chef enjoyed).


For 1 Batch(es)


  • 3 tablespoon(s) oil
  • 1 small onion, minced
  • 1 bell pepper, minced
  • 2 teaspoon(s) minced garlic in oil
  • 1 lb(s) ground chicken
  • 3 tablespoon(s) chili powder
  • 2 tablespoon(s) cumin
  • 1 teaspoon(s) each salt and black pepper
  • 1 (28-ounce)can diced tomatoes
  • 1/2 cup(s) chicken broth or water
  • 1/3 cup(s) hot sauce
  • 1 (15-ounce)can kidney beans, drained
  • 1/4 cup(s) shredded Cheddar or Pepperjack cheese

Buffalo Chicken Chili Directions

  1. In a large saucepan, heat oil over over medium heat. When hot, add onion, bell pepper and garlic. Stir to combine and cook for about 6-7 minutes, or until vegetables are soft. Add ground chicken, stir to break up and cook until done, about another 6-7 minutes. Add chili powder, cumin, salt, pepper, tomatoes, broth and hot sauce. Stir well and bring to scalding. Add beans, cook an additional 5 minutes, stir well and serve hot with cheese sprinkled over the top.