Buffalo Chicken Chili (Instant Pot or Stove Top)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy buffalo-style chicken chili loaded with vegetables and white beans. Made on the stove or Instant Pot, it's versatile enough for game day, meal prep, or freezing ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1-1/2 pound boneless chicken breast (diced (see note))
- 1 onion (diced)
- 4 celery ribs (diced)
- 1 green bell pepper (diced)
- 4 large carrots (diced)
- 1/2 poblano or jalapeno pepper (diced (optional))
- 2 cloves garlic (minced)
- 1 - 15 ounce can diced tomatoes
- 1 - 15 ounce can tomato sauce
- 1/2 cup hot sauce (I use Frank’s Red Hot)
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 - 15 ounce can cannellini beans (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1575mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 950mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.