Buffalo Chicken Chili

4.5 stars based on 13 votes.
13 ratings
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Buffalo Chicken Chili


  • 3 tablespoons vegetable oil, divided
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 large garlic cloves, minced
  • 1 pound ground chicken or turkey
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1/2 cup water
  • 1/4 cup TABASCO® brand Buffalo Style Hot Sauce
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 3 tablespoons crumbled blue cheese


Heat 2 tablespoons of the oil in 4-quart saucepan over medium heat. Add celery, onion, green bell pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.

Add remaining tablespoon of oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.

Add tomatoes with their liquid, water and TABASCO® Buffalo Style Sauce. Heat to boiling over high heat. Reduce heat to low; stir in vegetables, cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.

To serve, top each serving with some crumbled blue cheese.

Makes 6 servings.

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  • Name: Oldrangerdude
    Date: January 28th, 2017
    I'm a Texan and I prefer chili with beans. I like several kinds of beans in my chili including black beans, chili beans, sometimes even garbanzo beans. They add their own flavor and give the chili a nice texture
  • Name: Billbo Bagadonuss
    Date: September 27th, 2014
    Why does Texas believe it's the 'capital' of anything? Apparently it is the capitol of horrible grammar, steroid inject cows, bland chili, and other anamolies.
  • Name: kayt18
    Date: September 26th, 2014
    I think TX is the only place that cant understand that beans are what make the chili!! This looks amazing