Go Back

Buffalo Chicken Chili

This hot, hearty and spicy Buffalo Chicken Chili is a tasty twist on your typical chili!


  • 2 lb boneless skinless chicken breasts or ground chicken breast
  • 1 tablespoon extra virgin olive oil
  • 2 large carrots
  • 3 large celery stalks
  • 1 red bell pepper, seeded
  • 5 cloves garlic
  • 5 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • ½ cup Frank’s Red Hot
  • 2 (15 oz) cans tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can chili beans in sauce, (I used Bush’s brand which comes in mild, medium or hot. I chose medium. Do NOT drain)
  • Salt & black pepper to taste


  • Place the chicken breasts in a food processor and run to grind chicken. Heat oil in a large pot to medium-high and add ground chicken breast. Break up chicken with a spoon while cooking. Cook until no longer pink (about 10 minutes).
  • While chicken is cooking, rinse out food processor and add carrots, celery, bell pepper and garlic. Process vegetables until finely minced. When the chicken is done cooking, add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.
  • Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine. Reduce the heat and simmer uncovered for one hour.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
263 calories, 4 g fat, 1 g saturated fat, 28 carbs, 7 g sugars, 29 protein, 9 fiber (from myfitnesspal.com)
MyWW SmartPoints per (rounded 1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Source: My Bizzy Kitchen