Buffalo Chicken Chili & Pumpkin Muffins

Have fun with that title, SEO. 🙂 (I am the WORST at the technical side of blogging, friends. If you consider yourself an expert and you want to mentor me, I would LOVE you forever.)

I mentioned last week that the cooler temps of fall immediately make me start to crave soup. I think you are either a soup person or you’re not, and I’m definitely a soup person. There is something so comforting about the hot bowl of yummy goodness, preferably eaten in a comfy chair in front of a good show or movie. #sorrykids #youeatatthetable #iputastrawintheirbowls #momhack

Chili is a fall staple at our house, and a few years ago I stumbled upon a recipe on Plain Chicken for Buffalo Chicken Chili. I love the buffalo wing sauce flavor, so this has become a huge hit at our house. As with everything else, I’ve tweaked the recipe a bit, and my changes are noted below. You can visit HERE for the original recipe.

Buffalo Chicken Chili


  • 2 pounds ground turkey
  • 2 cans chili beans (do not drain)
  • 1 can black beans (drained and rinsed)
  • 2 8oz cans of tomato sauce
  • 1 large can diced tomatoes (undrained)
  • 1 box of chicken broth
  • 1/2 cup to 1 cup of Frank’s Buffalo Sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 tablespoon garlic powder
  • 1-2 cups water

Notes: You can absolutely use ground chicken in this recipe. In fact, that’s what the original recipe calls for. However, our local grocery store rarely has it, so I often sub for ground turkey. In addition, 1 cup of buffalo sauce is HOT. If you aren’t a super spicy person, just use 1/2 cup buffalo sauce. Lastly, I like this particular chili recipe to be soup-y instead of thick. If you like thicker chili, omit the water listed at the bottom of the ingredients list and use less chicken broth.

I’ve been told it is hard to find chili beans up North. The brand I purchase is Bush’s Chili Beans. Chili beans are just pinto beans in a flavorful sauce – they are GREAT in chili recipes. You can sub out for plain pinto beans if you can’t find chili beans.


  1. Cook your ground turkey. I use a non-stick skillet and don’t find it necessary to use olive oil or spray, but you certainly can if you like. Drain off any excess water or oil after the meat is fully cooked.
  2. Add the remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat to low and simmer for 20 minutes for flavors to combine.

I serve the chili with a dab of sour cream and diced colby jack cheese on top. This is so good, and the recipe listed as above fills a large dutch oven. It’s easily enough for 3 dinners for 4-6 people.

I usually serve chili with Mexican cornbread, but I wanted to try something different. I’ve made pumpkin cornbread in the past, but it was basically just cornbread with a can of pumpkin, and my family was not a fan. I started searching for another recipe, and I came across this recipe from Once Upon a Chef. What makes these muffins different is that they truly taste like a cross between pumpkin bread and cornbread. Served with butter, they do something incredible to the chili. I confess I ate about 4 muffins, steadily dipping them into the juice of the chili. SO SO GOOD.

I made a few very small changes – you can visit HERE for the original recipe.

Pumpkin Cornbread Muffins


  • 1 can pumpkin purée
  • 1 cup whole milk
  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 large eggs
  • 1 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pumpkin pie spice (sub with ground cloves or extra cinnamon if you don’t have this)
  • 4 tablespoons unsalted butter, melted


  1. Preheat oven to 400 degrees.
  2. Mix pumpkin puree, milk, honey, sugar, and eggs together in a bowl. No need to use your mixer – a bowl and a whisk will work for this recipe.
  3. In a separate bowl, mix together your dry ingredients and spices. Fluff together ingredients with a fork.
  4. Melt butter on stovetop or in microwave.
  5. Add wet and dry ingredients to the same bowl. Add melted butter. Lightly mix, just until ingredients are combined.
  6. Pour into a greased muffin tin. Fill the batter to the top of the individual tins. This makes enough batter to fill all tins.
  7. Bake for 25 minutes.
  8. Remove from oven and cool for 10 minutes in the pan.
  9. Serve!

If you try this, please let me know how you like it!

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