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Buffalo Chicken Chili with White Beans

Buffalo chicken chili with white beans simmers chicken breasts with cannellini beans, vegetables, and buffalo sauce in one Dutch oven. Cream cheese melts into the broth for a creamy chili with a spicy Buffalo kick.
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1.5 lb chicken breasts boneless, skinless
  • 0.5 cup buffalo-style hot sauce such as Frank’s RedHot Buffalo Wings Sauce
  • 4 oz cream cheese softened and cut into cubes

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, cumin, paprika, salt, and black pepper and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, beans, and chicken breasts.
  5. Bring to a boil.
  6. Cover and simmer over low heat for 18 to 25 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a plate.
  8. Shred the chicken with two forks, then return it to the pot.
  9. Stir in the buffalo sauce and cream cheese.
  10. Cook over low heat for 2 to 3 minutes, stirring, until the cream cheese has melted and the chili is creamy.

Notes

For easy shredding, transfer the chicken as soon as it reaches 165°F and shred it while warm. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 3 months, though the cream cheese may change texture. For a dairy-free variation, use dairy-free cream cheese.