30-Minute Easy Buffalo Turkey Chili
Buffalo turkey chili combines lean ground turkey with white beans and petite diced tomatoes for a lighter take on classic chili. Frank's RedHot sauce brings authentic buffalo wing heat and tang, while fresh garlic paste and cilantro add brightness. This one-skillet chili is ready in under 20 minutes, making it perfect for weeknight dinners or meal prep. The white beans provide creaminess and protein without heaviness, while sauteed carrots, celery, and onions form an aromatic base. This version skips traditional beef and dark beans for a brighter, spicier profile ideal for those seeking buffalo flavor without the deep, slow-cooked approach. Serve with cornbread, over rice, or topped with sour cream and green onions.
Ingredients
- 1 tbsp butter
- ½ cup carrots, chopped
- ½ cup celery, chopped
- ½ cup onions, chopped
- 1 pound ground turkey
- 1 tbsp Gourmet Garden Garlic Stir-In Paste
- 1 package chili seasoning mix, originalhomemade chili spices1package = 2-3 tbsp custom blend
spice
- 15 oz white beans, canned, undrained
- 14 ½ oz petite diced tomatoes, canned, undrained
- ¼ cup Frank's RedHot Original Cayenne Pepper Sauceother cayenne hot sauce1:1condiment
maintain buffalo wing flavor base
- 1 tbsp Gourmet Garden Lightly Dried Cilantro
Instructions
- 1
Melt butter in large skillet over medium-high heat.
- 2
Add carrots, celery, and onions; cook and stir for 1 minute.
- 3
Add ground turkey and garlic paste; cook until cooked through, stirring occasionally, about 5 minutes.
- 4
Stir in chili seasoning mix, white beans with liquid, diced tomatoes with liquid, and RedHot sauce.
- 5
Bring to boil, then reduce heat to low.
- 6
Cover and simmer, stirring occasionally, for 10 minutes.
- 7
Drizzle with additional RedHot sauce and sprinkle with additional cilantro if desired.
Tips
Brown the turkey thoroughly before adding liquids to build deeper flavor and prevent a watery chili base. Breaking it into small pieces ensures even cooking and better seasoning distribution throughout.
Use white beans undrained to thicken the chili naturally with their starch; pouring them off loses body. The cooking liquid also carries bean flavor into the broth.
Add RedHot sauce to taste at the end rather than only during cooking. Heat mellows slightly when simmered, so a final drizzle restores vibrant buffalo flavor and heat on serving.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat on stovetop over medium heat, stirring occasionally, or microwave in bowls.
Prepare through step 4 up to 8 hours ahead; refrigerate covered. Bring to room temperature and proceed with simmering when ready to serve.
Top with sour cream, diced green onions, shredded cheddar cheese, or crushed tortilla chips. Serve alongside cornbread, over rice, or with warm flour tortillas.
Common Mistakes
Skip browning the turkey to avoid a pale, one-note chili lacking depth and umami.
Drain the beans and tomatoes to avoid a watery, thin broth that fails to coat the spoon.
Simmer longer than 10 minutes uncovered to avoid excessive reduction and overly thick, concentrated chili that dries out.
Substitutions
Dairy-Free Swaps
General Alternatives
condiment
maintain buffalo wing flavor base
spice
FAQ
Can I make this chili ahead and freeze it?
Yes, cool completely and freeze in airtight containers up to 3 months. Thaw overnight in refrigerator before reheating on stovetop. Texture remains intact; add water if chili is too thick after thawing.
What can I serve with buffalo turkey chili?
Cornbread, flour tortillas, rice, or pasta work well. Top with sour cream, cheddar cheese, green onions, avocado, or crushed tortilla chips for texture. A simple salad or coleslaw provides cooling contrast to the heat.
Can I use fresh garlic instead of the garlic paste?
Yes, mince 2-3 fresh garlic cloves and add with the turkey. Fresh garlic will be more pungent initially but mellows during simmering. Adjust to taste since paste concentrates flavor differently than fresh.