Buffalo Chicken Chili (Instant Pot or Stove Top)

Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

Buffalo Chicken Chili

Buffalo Chicken Chili (Instant Pot or Stove Top)

This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

Buffalo Chicken Chili

If you like this chili recipe, try these recipes:

Buffalo Chicken Chili

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Buffalo Chicken Chili (Instant Pot or Stove Top)

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
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Ingredients

  • 11/2 pound boneless chicken breast, diced (see note) 
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 celery ribs, diced
  • 1 green bell pepper, diced
  • 4 large carrots, diced
  • 1/2 poblano or jalapeno pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 – (15 ounce) can diced tomatoes
  • 1 – (15 ounce) can tomato sauce
  • 1/2 cup hot sauce (I use Frank’s Red Hot)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 – (15 ounce) can cannellini beans (optional)

Instructions

To Make on the Stove:

  1. Heat oil in a large pot over medium-high heat. Once hot, add chicken and cook, until browned. Remove from the pot and set aside. 
  2. Add onion, celery, bell pepper, carrots, poblano and garlic to the pot and cook, until beginning to soften, stirring often, about 7-10 minutes.
  3. Add in diced tomatoes, tomato sauce, hot sauce, chicken broth, salt, pepper, spices, beans and reserved chicken and stir well.
  4. Bring up to a boil, and then reduce heat to simmer for 15 minutes.
  5. Taste and adjust spices as desired. Garnish and serve hot.

To Make in the Instant Pot:

  1. Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 10 minutes with a natural release of at least 10 minutes (see note).
  2. Taste and adjust spices as desired. Garnish and serve hot.

Notes

You can also make this with 3 cups leftover rotisserie chicken. Add it in step 3.

If making this in the Instant Pot, you can also let the pressure release fully.

 

Nutrition

  • Serving Size: 1 cup
  • Calories: 299
  • Sugar: 7.7g
  • Sodium: 900mg
  • Fat: 11.3g
  • Saturated Fat: 2.8g
  • Carbohydrates: 13g
  • Fiber: 3.6g
  • Protein: 36g
  • Cholesterol: 101mg

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26 comments
August 27, 2013

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26 Responses

  1. This looks yummy! If the chicken is cooked in the crock pot, following your directions, do we need to then add the ingredients again when making the chili? Eg – crock pot chicken with 1/2 onion and then 1 onion when doing the chili?

  2. This was delicious! I just made it today and it was great, lots of veggies and a very healthy chili. I used Valentina Hot Sauce (a Mexican hot sauce known for its flavour) which is also 0 calories and quite yummy. I’ll be making this again!

  3. Awesome! I’m a wimp with spicy food. Reduced the hot sauce to 1/4 cup and no poblano – I also doubled the beans. This recipe is a keeper.

  4. I made this yesterday – and it turned out AWESOME. I found it from a link on FitFoodieFinds. I’m sharing this recipe with all of my friends & family. Thank you!

  5. I made this recipe for dinner tonight and it was such a hit! My husband and I loved it and thought it was such a different, yet delicious, take on chili! A perfect way to get in veggies while watching football.

    5.0 rating

  6. Just bought myself a pressure cooker and this was the first recipe I tried. Was so amazingly good!! I used organic frozen corn and added a can of black beans. Hearty and delicious!

    5.0 rating

  7. Hi Lexi,

    First, I appreciate all of the delicious recipes you share with us each week, so thank you. Secondly, I absolutely LOVE this chili, and I am wondering if it can be frozen. Since we’re all trying to avoid the grocery stores as much as possible at this point, I have stocked up on produce that I don’t want to let go bad. With that said, can this be cooked and then frozen and just heated up when ready to use it, or would you suggest putting everything in a freezer bag raw?

    Thank you so much! I hope you’re doing well in these strange and challenging times.

    Danielle

    1. This could definitely be frozen. I think it could go either way, in terms of raw vs. frozen. But to me it makes more sense to cook a big batch at once, and then let half of it cool down completely and then freeze. To reheat let it thaw overnight in the refrigerator and then heat up to the point of boiling.

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Author: Lexi

Ingredients

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