New American Buffalo Chicken Chili

Why This Recipe

A zesty, buffalo-wing-inspired chili with tender chicken, white beans, and tangy-spicy sauce — pressure-cooked in 10 minutes for bold, complete high-protein food comfort.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced (1" chunks)
• 1 can (15 oz) white beans, drained, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 large carrot, diced (~½ cup)
• 1 celery stalk, diced (~½ cup)
• ¾ cup chicken broth
• 1/4 cup buffalo sauce (e.g., Frank’s RedHot)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• Salt and black pepper, to taste
• 2 tbsp crumbled blue cheese (optional, garnish)
• 1 tbsp chopped fresh chives (optional, garnish)

Instructions

1. Prep: Dice chicken, onion, carrot, celery; mince garlic. Drain/rinse white beans.
2. Sauté: Olive oil + onion, carrot, celery—3–4 min until soft. Add garlic—30–60 seconds. Add chicken—4–5 minutes to lightly brown.
3. Bloom: Add oregano. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add beans, tomatoes with juice, buffalo sauce, smoked paprika, cumin. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 10 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 350 kcals
• Protein: 28g
• Carbs: 30g
• Fat: 12g
• Fiber: 8g

Pair with 6 Triscuits for 31g protein, 11g fiber, and 470 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.
• Alternate thickener: 2 tbsp masa harina + 1/4 cup water
• The blue cheese crumbles are good on the beef recipes too.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.