Buffalo Chicken Chili

Buffalo Chicken Chili

Course: Soup


  • 1 whole chicken
  • 1 T extra virgin olive oil
  • 2 large carrots
  • 3 large celery stalks
  • 1 red bell pepper seeded
  • 5 cloves garlic
  • 5 T chili powder
  • 2 T ground cumin
  • 1 T paprika
  • 1/2 c Frank’s Red Hot
  • 2 (15 oz) can pinto beans
  • Salt & black pepper to taste


Boil whole chicken in large pot until thoroughly cooked and falling off the bone. Let cool and remove meat in shreds in a bowl and set aside.

Heat oil in a sturdy soup pot and add carrots, celery, bell pepper and garlic. Cook until vegetables soften, about 5 minutes.

Add the chicken along with the chili powder, cumin, paprika, hot sauce, pinto beans and salt and pepper. Stir to incorporate the spices.

Pour chicken broth over the mixture just to cover and let simmer for about an hour uncovered until the vegetables are tender.

Serve topped with cheese or sour cream. I even put Blue Cheese dressing on as a topping like I would with a Buffalo wing. Yum!

I served these with Spaghetti Squash and Caramelized Onion Cakes which added a rich flavor and balance to the chili.

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