buffalo white bean chili
Kick yourself into the new year with some SPICE.
I dunno, I think I’m an enigma. I keep seeing various memes indicating that this week is “the least productive week of the year” yet I feel like I’m just as whirly as always. I guess when you work in food service the workload and expectation doesn’t really change, except maybe because customers are largely out of town – overall, though, it’s still the same shit. And I’m motivated to create for FMG and keep that up on a daily basis.
So yeah. Busy as ever on this little corner of life. Probably a coping mechanism for me, too, but let’s not get into that.
Instead, let’s talk chili. I’m into soups lately, especially when we were in the midst of that crazy cold snap that dropped our temps into the 30s. A warm bowl also helps with the internal blues, too, even if it’s not particularly wintry outside, and I’ve definitely been leaning into comfort foods whenever I can. Add a hunk of bread to that mix…a real winner.
This spicy chili is laden with warming spices, a big helping of buffalo sauce, a smack of cheddar cheese, and white beans to fill in the crevices of your belly. Easy to make in around 30-35 minutes and leftovers improve as the hours and days pass. Buffalo anything speaks to my soul right now, and I’d call this recipe one of my favorites of late. Watch I say the same thing tomorrow because I’m a dingus.
Eat Beans, Beans with Every Meal
Most soups don’t need much hands-on time once you’ve done your chopping, and I’d set this one in the same category. The ingredients aren’t exotic, you probably have most if not all in your pantry or fridge.
Start with a quick saute of a diced yellow onion in some butter and a touch of oil, then add plenty of spices and some tomato paste. I really kicked up the smoky-spice in this iteration of buffalo chili with smoked paprika and chipotle chili powder, but if that seems intimidating to your tastebuds, either omit the chipotle and use regular chili powder or drop the amount down. Still tasty, just won’t punch you in the nuts as much.
Add your broth and simmer the soup for a bit to let those spices marinate and infuse into the base. I like to do at least 10 minutes, but the duration isn’t set in stone since we’re not cooking meat.
Finally, stir in your white beans, cheddar cheese, buffalo sauce, and a little bit of coconut milk (or whole milk, if you prefer) until the cheese melts. I was fine with four cups of broth, but if you need more, add 1/4 cup at a time to yield your desired consistency.
Don’t Go Topless
A good bowl of chili demands a lot of garnishes, so I go a little cray with my embellishments.
My favorites for buffalo chili are avocado and Greek yogurt or sour cream (which help soften the heat a bit), green onions, and chopped cilantro. You could even swirl a little ranch dressing into a bowl – we all know how much I love buffalo and ranch together. Or maybe you didn’t know. You do now!
If you like beer bread, this would go extremely well with a loaf. I don’t have a specific recipe on FMG (do I need one?) but the formula is pretty foolproof and most basic recipes are very similar. Crusty baguette or even tortilla chips are great, though, and easier for some to find.
Throw down a big batch for a New Year party, or your Sunday tailgate. Or, on a cozy weekday when you feel a little slumped and need a good comfy pick-me-up.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A hug in a bowl:
Easy Spicy Chickpea Noodle Soup
30 Minute Creamy Chickpea Tortellini Soup
buffalo white bean chili
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp chipotle chili powder
- 1 tsp dried dill
- 2 tbsp tomato paste
- 4 cups vegetable broth (or water)
- 1 cup buffalo sauce, homemade or store bought
- 2 cans white beans (cannellini or great northern are my favorites!)
- 1 cup sharp cheddar cheese, grated
- 1/2 cup canned full-fat coconut milk
- chopped green onions, cilantro, avocado wedges, and Greek yogurt, to serve (optional)
Instructions
- Melt the butter and 1 tablespoon extra virgin olive oil in a skillet over medium. Saute the onion until soft and translucent, about 4-5 minutes. Stir in the garlic, smoked paprika, oregano, chipotle chili powder, and dill for 2-3 minutes until fragrant. Swirl in the tomato paste until combined.
- Pour in the broth and bring to a simmer for 8-10 minutes to let the flavors deepen. Stir in the buffalo sauce, beans, cheddar, and coconut milk until the cheese melts and the soup is slightly creamy, about 2-3 minutes. Taste and adjust salt and pepper as needed, and thin with additional broth if the soup is too thick.
- Divide into bowls and top with green onions, cilantro, avocado, and Greek yogurt or sour cream, as desired.
