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Buffalo Chicken Chili with Celery, Carrots and Hot Sauce

Buffalo chicken chili combines shredded chicken, cannellini beans, celery, and carrots in a creamy, tangy broth. It simmers in a Dutch oven, with softened cream cheese stirred in for a smooth finish.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 3 cup low-sodium chicken broth
  • 0.5 cup Buffalo-style hot sauce
  • 1.5 lb boneless, skinless chicken breasts
  • 4 oz cream cheese softened and cut into cubes

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, and black pepper; cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic, chili powder, and paprika and cook for 30 seconds, until fragrant.
  4. Stir in the beans, tomatoes, chicken broth, and hot sauce.
  5. Nestle the chicken breasts into the mixture and bring to a gentle boil.
  6. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a plate and shred it with two forks.
  8. Stir the cream cheese into the chili until melted and smooth.
  9. Return the shredded chicken to the pot and simmer gently for 2 to 3 minutes, until heated through.

Notes

For tender chicken, shred it as soon as it reaches 165°F in the thickest part. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may affect the texture after thawing. For a dairy-free variation, use dairy-free cream cheese.