Buffalo Chicken Chili

Buffalo Chicken Chili

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Buffalo Chicken Chili


For Chili:

  • 1 Tbs vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 Tbs Carroll Shelby’s Chili Seasoning(from large seasoning bag in kit)
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 28 ounces can diced tomatoes
  • 1 cup chicken stock
  • ½ cup bualo wing sauce
  • 2 15-ounce cans cannellini bean, drained and rinsed
  • Salt and Pepper, to taste

Optional Toppings:

  • Sliced jalapenos
  • Sliced avocados
  • Diced red onion
  • Tortilla chips
  • Shredded Mexican cheese or Blue Cheese


Print This Recipe
  1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery and Carroll Shelby’s Chili Seasoning. Saute, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
  2. Add the ground chicken and saute, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
  3. Add the fire-roasted tomatoes, chicken stock, bualo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes. Taste for seasoning and add Salt and Pepper if desired.
  4. When ready to serve, ladle the chili into bowls and top with sliced Jalapeno, Avocado, diced Red Onion, Tortilla chips and Cheese of your choice.
  5. ENJOY!