Bold, zesty, and comforting, this Buffalo Chicken Chili brings together the crave-worthy flavor of Buffalo wings with the hearty warmth of chili! Perfect for game day or cozy nights in, it's an easy, clean eating recipe that works in either the Instant Pot or slow cooker.
Packed with ground chicken, veggies, and beans, this Buffalo chicken chili recipe is easy to adapt for Paleo, Whole30, low carb, or Keto by simply omitting the beans. You also have full control over the heat level—keep it mild for a crowd or turn up the spice for those who love a kick!
If you're as obsessed with Buffalo wing–inspired flavors as I am, you'll also love my Air Fryer Buffalo Wings, Buffalo Pulled Chicken, High Protein Buffalo Chicken Dip, and refreshing Buffalo Chicken Salad!
Craving something more traditional? Try my Chili con Canada, or go for a fall twist with my Double Pumpkin Chili!
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Buffalo Meets Chili: A Match Made in the Slow Cooker or Instant Pot
My husband, Jeff, and I agree that two of the tastiest recipes on this blog so far are Instant Pot Chili con Canada and Chicken Buffalo Salad. I took the best parts of both and combined them into this Buffalo Chicken Chili that works beautifully in either the Instant Pot or slow cooker. If you've tried and loved those recipes, this one's a natural next step—but honestly, I think you should try all three.
Are those lima beans?!?!
If you spotted the lima beans in the photos and wondered about them, don't worry! They can easily be swapped out of this Buffalo chicken chili recipe for a more classic chili bean like cannellini beans (also known as white kidney beans). Both work well here and add great texture, color, and fiber to your chili.
Lima beans aren't the most traditional chili choice, but they bring a creamy texture and subtle flavor. Some diets like Paleo or Keto skip beans altogether, but including beans—whether lima or white beans—adds satisfying heartiness that many chili lovers appreciate.
If beans aren't your thing or you prefer a bean-free chili, feel free to leave them out. The recipe still shines without them!
Is this chili spicy?
Yep! What's Buffalo chicken without a little heat, right? This Buffalo chicken wing chili recipe uses hot sauce (I like Louisiana Hot Sauce), so you'll definitely get a nice spicy kick.
However, you can easily adjust how spicy it is—go with about ¼ cup of hot sauce for something mild, or ⅓ cup if you want a bit more zip. Feeling brave? Add even more, but just know I haven't tested it beyond that, so you're on your own for extra heat!
And hey, if you're not usually a fan of spicy food, no worries—you can always dial it back or skip the hot sauce altogether. Just make it your own and enjoy!
Necessary Equipment
Instant Pot Buffalo Chicken Chili
- 6-quart Instant Pot, 8-quart Instant Pot (this recipe has been tested in both) or a similar electric pressure cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Silicone spoon for stirring and scraping
- Regular spoon for stirring
- Ladle for serving
Slow Cooker Buffalo Chicken Chili
- Slow cooker (I use a 6-quart Crock-Pot)
- Measuring cups and spoons
- Large skillet for sautéing
- Turning spatula
- Heat-resistant spatula
- Spoon for stirring
- Ladle for serving
Buffalo Chicken Chili: Ingredients & Tips for Success
Ghee or Butter
This Buffalo chicken chili recipe calls for 3 tablespoons of ghee or butter, which might seem like a lot, but Buffalo sauce typically uses plenty of butter. When starting the recipe, heat the ghee or butter in your Instant Pot (on “Sauté”) or melt it in a large skillet over medium heat if you're making this Buffalo chicken wing chili in the CrockPot.
Produce
The chili includes diced red bell pepper and sliced celery for added flavor and texture. Once your pot or skillet is hot and the ghee melted, add the veggies and sauté for about 3 minutes, stirring occasionally until they start to soften.
Chicken
Ground chicken is the easiest choice for this ground chicken chili—no shredding required! After the veggies have softened, add the ground chicken, breaking it up with a spoon, and cook until it's no longer pink, about 7 minutes.
Tomatoes
Once the chicken is browned, pour in a 28-ounce can of diced tomatoes with their juice to deglaze the pot or skillet. If using the Instant Pot, press "Cancel" to stop sautéing; if using a skillet and slow cooker, scrape everything into your slow cooker now.
Cannellini or Lima Beans (Optional)
After adding the tomatoes (and transferring to the slow cooker if needed), if using them, stir in the beans of your choice—cannellini beans or frozen lima beans (omit for Paleo, Whole30, Keto and low carb). These add hearty texture and fiber to your Buffalo chicken chili.
Hot Sauce & Coconut Aminos
For that signature Buffalo chicken wing chili flavor, add hot sauce to taste—about ¼ cup for mild or ⅓ cup for medium heat. I recommend Louisiana Hot Sauce, but feel free to use your favorite brand. The recipe also includes 1 tablespoon of coconut aminos, which adds a savory, umami boost as a soy sauce alternative. If you prefer, you can substitute soy sauce or tamari (if needing gluten-free) instead of coconut aminos.
Seasonings
To season this Buffalo chicken chili recipe, I use:
- Dried chives, or onion powder (if tolerated)
- Chili powder
- Ground cumin
- Sea salt – I'm a bit of a salt fan, so feel free to adjust to your own taste
- Ground black pepper – I like plenty of pepper, but adjust as you like
Once all the seasonings are added, stir everything well.
- Instant Pot: Close the lid, set the pressure release valve to “Sealing” (if your model requires it), press “Pressure Cook,” and set the timer for 30 minutes.
- Slow Cooker: Cover and cook on low for 6-8 hours or on high for 4 hours.
Scallions
After cooking, release the pressure on the Instant Pot and open the lid; for the slow cooker, simply open the lid when done. Stir in chopped scallions for a fresh pop of flavor. Garnish with extra scallions or fresh cilantro leaves if you like—both add a nice brightness to this Buffalo chicken wing chili.
Serving Options
Depending on your dietary needs, try serving Buffalo chicken chili with:
- Tortilla chips for dipping or scooping
- Shredded cheese
- Sour cream to mellow the heat and acidity
- Crusty bread or a warm roll, gluten-free if needed
- Fresh toppings like diced green onions, avocado, or cilantro
This chili is hearty on its own, but pairing it with one (or more) of these makes it even more robust and satisfying.
Related Recipes
Buffalo Chicken Chili (Instant Pot or Slow Cooker)
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Warm up with this bold and flavorful Buffalo Chicken Chili! Packed with ground chicken, white beans, veggies, and a kick of hot sauce, this easy weeknight chili comes together in the Instant Pot or slow cooker. Make it as mild or as spicy as you like, and customize it with your favorite toppings. Gluten-free and easily made Paleo, Whole30, low carb, and Keto by skipping the beans!
Ingredients
- 3 tablespoon ghee or butter
- 1 red bell pepper, diced
- 2 medium stalks celery, sliced
- 2 pounds ground chicken
- 1 (28 ounce) can diced tomatoes with their juice
- 1 (15 ounce) can cannellini beans, drained and rinsed or 1 cup frozen lima beans (optional)
- ¼-⅓ cup hot sauce (see note)
- 1 tablespoon coconut aminos (Paleo/Whole30), tamari sauce (gluten-free), or soy sauce
- 1 tablespoon dried chives or 1 teaspoon onion powder (if tolerated)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 cup scallions, green parts only, chopped
- Fresh cilantro leaves, for garnish (optional)
Instructions
Slow Cooker Instructions:
- Melt Butter: Heat a large skillet over medium-high heat. When hot, add ghee or butter and let it melt.
- Sauté Veggies: Add diced red bell pepper and celery and sauté until softened, about 3 minutes.
- Cook Chicken: Add ground chicken, breaking it up, and cook until no longer pink, about 7 minutes.
- Deglaze Pan: Add diced tomatoes with juice and scrape the pan to loosen browned bits.
- Transfer to Slow Cooker: Transfer everything to a slow cooker (I use this 6-quart Crock-Pot).
- Add Seasonings: Stir in the cannellini beans or lima beans (if using), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 4 hours.
- Finish & Garnish: Stir in chopped scallions, which will gently cook in the chili's residual heat. Garnish with extra scallions and cilantro if desired.
- Serve: Serve with toppings fitting your dietary needs (like tortilla chips, shredded cheese, or sour cream if not Paleo/Whole30) or enjoy as is.
Instant Pot Instructions:
- Melt Butter: Hit “Sauté” on your Instant Pot and wait until the display reads “Hot.” Add the ghee or butter and let it melt.
- Sauté Veggies: Add the diced red bell pepper and celery, and sauté until softened, about 3 minutes.
- Cook Chicken: Add the ground chicken, breaking it up with a silicone spoon or spatula, and cook until no longer pink, about 7 minutes.
- Add Tomatoes: Press “Cancel.” Add the diced tomatoes with juice, scraping the bottom of the pot clean.
- Add Seasonings: Stir in the cannellini beans or lima beans (if using), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt, and pepper.
- Pressure Cook: Close the lid and set the valve to “Sealing.” Pressure cook on high for 30 minutes.
- Release Pressure: When done, quick release the pressure and open the lid.
- Finish & Garnish: Stir in chopped scallions, which will cook gently in the chili’s residual heat. Garnish with extra scallions and cilantro if you like.
- Serve: Serve with your favorite toppings (like tortilla chips, cheese, or sour cream)—or enjoy as is.
Notes
- Is this chili low FODMAP? This recipe was originally developed and tested as low FODMAP based on the information available at the time. However, ingredient testing and guidelines have evolved, and some ingredients now contain higher FODMAP levels than previously thought. If you follow a low FODMAP diet, please adjust the ingredients and portion sizes according to your tolerance and current recommendations. For those not following a low FODMAP diet, enjoy this flavorful chili as written!
- Hot Sauce: I personally consider ¼ cup of hot sauce to be "mild" and ⅓ cup to be "medium," but spice levels are very subjective—feel free to adjust to your own taste. Some of my favorite hot sauces for this recipe are Frank's RedHot Original and Louisiana Hot Sauce (a low FODMAP option), both of which add great flavor and a nice kick without overpowering the dish.
- Gluten-free note: Use coconut aminos or tamari instead of soy sauce, which contains gluten.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups and Stews
- Method: Instant Pot / Slow Cooker
- Cuisine: American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
Sara says
Great healthier slow cooker option during the week.The Lima beans seem to work somehow 🙂
Gail says
So glad you liked it, Sara! The lima beans are definitely an unexpected surprise! 😉