This Buffalo Chicken Chili features all the flavors of your favorite finger food in a spicy chili. It's a healthy, hearty way to enjoy buffalo wings in a new way!
Heat olive oil in a large stock pan or dutch oven over medium-high heat. Brown the ground chicken, breaking up the meat into small pieces until cooked through, about 8 to 10 minutes. Set aside and keep warm.
In the same (now empty) pan add onion, carrot, celery, garlic, chili powder, cumin, paprika, and a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
Add white beans, refried beans, chicken broth, beer, hot sauce and chicken, bring to a boil and simmer covered on medium-low about 25 to 30 minutes, stirring occasionally.
Top with shredded cheese, greek yogurt/sour cream, green onions, as desired.
Slow Cooker Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onion, and cook until softened, about 2-3 minutes.
Add the ground chicken and brown, breaking up the meat into small pieces until cooked through, about 8 to 10 minutes.
Add the browned onions and chicken to the slow cooker and add the remaining ingredients. Cook on LOW for 8 hours or HIGH for 4 hours.
Instant Pot Directions
Turn instant pot to SAUTE and add olive oil. Once hot, add ground chicken and cook 3 minutes, breaking it up as it browns. Remove the chicken from the pot and set aside.
To the (now empty) pot, add the onion, carrot, celery, garlic, spices, and a pinch of salt and pepper, and cook until the vegetables soften, 2-3 minutes.
Hit CANCEL and add the beans, chicken broth, beer, hot sauce and chicken. Hit MANUAL to cook at high pressure for 7 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
Once the time is up, let the pressure release naturally for 10 minutes before turning the valve to release any remaining pressure.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to 3 months.