Buffalo Chicken Chili

  • chicken breast, 600 grams

  • canned diced tomatoes, 375 grams

  • chicken broth, 300 grams

  • canned cannellini beans, 288 grams

  • cream cheese, 150 grams

  • celery, 130 grams

  • onions, 130 grams

  • jalapeño, 50 grams

  • chili powder, 30 grams

  • garlic, 25 grams

  • worcestershire, 25 grams

  • flour, 15 grams

  • bay leaf, 2 leaves

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  1. dice the chicken breast, celery, and onion 

  2. mince the garlic

  3. in a large pot, add a bit of cooking oil and start to cook the chicken, celery, onion, and garlic until the vegetables are soft

  4. add the chili powder and bay leaf, mix thoroughly

  5. using a gas burner, roast the jalapeño until charred. cover with foil and allow to cool. Once cooled, remove the skin, and mince the jalapeño (seeds and all). Once minced, add to the pot. 

  6. in a separate bowl, whisk the chicken broth with Worcestershire and flour. once mixed, add this to the pot and bring to a boil until the stock has thickened. 

  7. next, drain the diced tomatoes and rinse the cannellini beans. add both ingredients to the pot and reduce the heat to a simmer. 

  8. continue to cook until all ingredients come together, and vegetables are soft. roughly 45 minutes.

  9. finish the chili by adding the cream cheese and buffalo sauce. stir and bring to a final simmer.