Buffalo Chicken Chili – Cleveland Clinic

Chicken chili in a white bowl on a natural wood surface.

Think healthy food doesn’t taste good? Or that you don’t have time to make it? Let this easy, delicious recipe for buffalo chicken chili prove you wrong. The flavor of these ground spices combined with the buffalo sauce is out of this world, and the chili essentially cooks itself.

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  • 1 pound ground chicken (organic is best)
  • 1 can kidney beans, strained and rinsed
  • 1 can great northern beans, strained and rinsed
  • 3 cups tomato sauce (with no added sugar)
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 5–6 garlic cloves, minced
  • 3 cups vegetable broth (low sodium)
  • 1/2 cup hot buffalo sauce
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon oregano
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt


  1. Coat the bottom of a large chili pot with extra virgin olive oil and place on the stove top over medium heat.
  2. Add diced yellow onion and minced garlic to the pot and cook for 3 to 4 minutes.
  3. Place the ground chicken in the pot and continue to sauté for an additional 5 minutes, sitting frequently.
  4. When the meat begins to brown, add the red pepper flakes, oregano, turmeric, chili powder, salt and pepper. Mix well.
  5. Add the kidney beans and great northern beans and pour in the vegetable broth, buffalo sauce and tomato sauce. Reduce to low heat.
  6. Cover and cook for the next 45 minutes, stirring occasionally.

Optional: Serve with sliced avocados.

Prep time: 15 minutes
Cook time: 55 minutes

Nutrition information (per serving)

Makes 8 servings
Serving = 1 cup

Calories: 257
Fat: 8 g
Carbohydrates: 27 g
Protein: 19 g
Fiber: 6 g
Sugar: 6 g
Added sugar: 0 g
Sodium: 861 mg

— Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

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