If you’re a die-hard Buffalo sauce fan, get ready—Buffalo Chicken Chili is about to be your new obsession. This bold, spicy twist on traditional chili brings together shredded chicken, white beans, fire-roasted tomatoes, and a hearty splash of tangy Buffalo sauce for a game day dish that’s big on flavor and only 2 Points per serving.
It’s been making waves on TikTok and Instagram, and for good reason—this chili is perfect for everything from football parties to cozy weeknight dinners. To really please a crowd, serve with your favorite Weight Watchers side dishes from Drizzle!
Recipe Overview
- Serving Size: 450 g.
- Number of Servings: 6
- Time to Cook: 15 min pressure cook + 20 min natural release)
- 2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Buffalo Chicken Chili
- 1 tbsp olive oil (14 ml)
- 1 large yellow onion, diced (150 g)
- 2 smoked yellow peppers (ajíes), diced (150 g)
- 1.5 lbs raw chicken breast (680 g)
- 1 ½ cans fire-roasted diced tomatoes.
- 1 can navy beans, drained and rinsed (15 oz / 425 g)
- 2 cups low-sodium chicken broth (480 ml)
- ½ cup Buffalo sauce (120 ml)
- 2 tbsp tomato paste (30 g)
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- 1 tsp salt (5 g)
- ½ tsp black pepper (1 g)
Instructions for making Buffalo Chicken Chili
- Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and smoked yellow peppers, stirring occasionally for 4–5 minutes until softened and fragrant.
- Layer the smoked tomatoes, tomato paste, Buffalo sauce, and navy beans.
- Add the raw chicken breast and sprinkle in the cumin, smoked paprika, salt, and black pepper.
- Pour the chicken broth into the pot, ensuring the chicken is mostly submerged in the liquid—do not stir to preserve the layers.
- Secure the lid, set the valve to Sealing, and pressure cook on Manual High Pressure for 15 minutes.
- Once done, allow a 20-minute natural pressure release, then carefully release any remaining steam. Open the lid and use two forks to shred the chicken directly in the pot. Adjust salt or Buffalo sauce to taste.
Tips and Tricks Section for Making Buffalo Chicken Chili
This recipe was designed for party day: easy, quick, budget-friendly, and perfect for feeding a crowd. Since the focus is on sharing, the key is to spend as little time as possible in the kitchen.
- Use as many canned ingredients as possible: roasted tomatoes, navy beans, and even pre-diced chiles. For the chicken breasts, buy them skinless and toss them straight into the pot.
- Prep the chili a day or even a week ahead—it freezes well. When reheating, just add a splash of broth to bring it back to life.
- When serving, use small plates for sharing. Garnish with cream or Greek yogurt, tortilla chips, avocado slices, lemon wedges, and plenty of fresh cilantro.
Related Recipes
Buffalo Chicken Chili
A healthy, hands-off chicken chili recipe the whole family will love!
Ingredients
- 1 tbsp olive oil, 14 ml
- 1 large yellow onion, diced (150 g)
- 2 smoked yellow peppers, ajíes, diced (150 g)
- 1.5 lbs raw chicken breast, 680 g
- 1 ½ cans fire-roasted diced tomatoes.
- 1 can navy beans, drained and rinsed (15 oz / 425 g)
- 2 cups low-sodium chicken broth, 480 ml
- ½ cup Buffalo sauce, 120 ml
- 2 tbsp tomato paste, 30 g
- 1 tsp ground cumin, 2 g
- 1 tsp smoked paprika, 2 g
- 1 tsp salt, 5 g
- ½ tsp black pepper, 1 g
Instructions
- Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and smoked yellow peppers, stirring occasionally for 4–5 minutes until softened and fragrant.
- Layer the smoked tomatoes, tomato paste, Buffalo sauce, and navy beans.
- Add the raw chicken breast and sprinkle in the cumin, smoked paprika, salt, and black pepper.
- Pour the chicken broth into the pot, ensuring the chicken is mostly submerged in the liquid—do not stir to preserve the layers.
- Secure the lid, set the valve to Sealing, and pressure cook on Manual High Pressure for 15 minutes.
- Once done, allow a 20-minute natural pressure release, then carefully release any remaining steam. Open the lid and use two forks to shred the chicken directly in the pot. Adjust salt or Buffalo sauce to taste.
Notes
Just 2 WW Points per serving.
Nutrition
Serving: 447gCalories: 308kcalCarbohydrates: 29gProtein: 33gFat: 5.9gSaturated Fat: 1gCholesterol: 83mgSodium: 1651mgPotassium: 968mgFiber: 11gSugar: 3.9gCalcium: 118mgIron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
