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Game Night Buffalo Chicken Chili with Ranch Swirl

Buffalo chicken chili with ranch swirl combines tender shredded chicken, cannellini beans, and buffalo sauce in a simmered, hearty chili. A cool ranch swirl finishes each bowl with a creamy contrast.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 3 cloves garlic minced
  • 1.5 lb boneless skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 0.5 cup buffalo wing sauce
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the ranch swirl
  • 1 cup sour cream
  • 0.5 packet (1 oz) ranch seasoning mix
  • 2 tbsp milk

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the chili
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add the chicken, broth, tomatoes, beans, buffalo wing sauce, chili powder, cumin, salt, and pepper; bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, until the thickest part of the chicken reaches 165°F.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Mash about 1 cup of the beans against the side of the pot, return the chicken to the pot, and simmer for 5 minutes.
Make the ranch swirl
  1. While the chili simmers, whisk the sour cream, ranch seasoning mix, and milk in a small bowl until smooth.
  2. Ladle the chili into bowls and spoon the ranch mixture over each serving, swirling it into the chili.

Notes

For extra-thick chili, mash the beans well against the pot before returning the shredded chicken. Refrigerate leftovers for 3 to 4 days; freeze the chili without the ranch swirl and add the ranch mixture after reheating. For a dairy-free option, use dairy-free sour cream, milk, and ranch seasoning.