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Buffalo Chicken Chili

Angela Battaglino
30 minutes
Prep Time
120 minutes
Cook Time
20 People
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ABOUT Buffalo Chicken Chili RECIPE

A warming bowl of chili for those cold winter days, and enough to feed a crowd!

Recipe Tags

  • Easy
  • Mexican
  • Soups

Ingredients Serving: 20

  1. 3 lbs bone in chicken parts
  2. 1 1/2 Tbl cumin
  3. 1 1/2 Tbl Chili Powder
  4. 1/2 Tbl garlic Powder
  5. 1/2 Tbl salt
  6. 1 tsp onion powder
  7. 1 cup Frank's Red Hot Sauce
  8. 1 lb dried beans or 2 cans cooked beans
  9. 1 Green Bell pepper
  10. 1 orange bell pepper
  11. 2 Medium onions
  12. 3 Tbl Minced garlic
  13. 2 -10 oz cans of tomatoes with green chilis
  14. 1-28 oz can of diced tomatoes
  15. 12 oz frozen corn
  16. Blue Cheese
  17. cilantro


  1. Put first 7 ingredients into an instant pot and cook on high pressure for 35 minutes.
  2. If using dried beans, place beans in a pot with 6 cups of water. Bring to a boil for 2 minutes, then remove from heat, covered until ready to use.
  3. After the chicken is done cooking, remove the chicken pieces and shred. Reserve the cooking liquid.
  4. Wipe out any remaining liquid and return to instant pot on Saute. Add olive oil to coat the bottom and add diced peppers, onions and minced garlic. Saute until translucent.
  5. Drain the beans and add to the pot. Add tomatoes, corn and reserved chicken cooking liquid. Add spices and additional hot sauce.
  6. Cook on high pressure for 40 minutes if using dried beans, or 20 minutes if using canned beans.
  7. To serve, ladle chili into bowl and add shredded chicken on top. Sprinkle with blue cheese and cilantro.

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