This buffalo chicken chili is super quick and easy, paleo friendly, and contains all the flavors of buffalo chicken dip while being healthier! It freezes really well too and makes great leftovers!
Buffalo chicken chili! It’s about time I turned my favorite party dip into something else. To go along with my lightened-up buffalo chicken mac and cheese of course. Easily in my top ten favorite recipes on the blog. Buffalo flavored things are just TOO good! Who agrees?! It has that addicting factor. Like I can’t get enough/just ate an entire family sized bag of chips kind of good..you know what I mean. I know you do.
I had to add one of my favorite things of all time. Japanese yams. Instead of using beans in this chili, I opted for my favorite carb. If you’ve never had Japanese yams, they are a white sweet potato variety that is a little starchier and a little less sweet. They are purple skinned with a creamy white interior. I’m in LOVE and eat them almost daily. Along with purple sweet potatoes. They add this delicious sweetness to the spicy chili. The perfect balance.
This recipe is also paleo friendly! Although I’m a sucker for sharp cheddar on chili.
This would be wonderful to make for a party or lazy Sunday. It’s SUCH a crowd pleaser. Everyone, I repeat everyone, loves buffalo. If you don’t…I don’t know if we can be friends.
Another wonderful thing about this: it’s pretty minimal in terms of ingredients and only takes about 30 minutes to cook. Pretty awesome. These days I’m all about quick and easy, but FLAVORFUL meals. This one completely fits the bill. And healthy too. Despite how it sounds, it’s actually loaded with quite a few veggies.
Oh! And I made us a fun video too.
This was delicious with tortilla chips too. Towards the end of my bowl I started scooping it with chips like a dip. So good. I’m the kind of person that always needs something crunchy with every meal. There are times where I’ll finish a salad and have to go eat a handful of chips or pretzels or something to get my fix. That actually happens almost every time. #notsorry.
Buffalo Chicken Chili with Japanese Yams (Paleo and Whole 30 Friendly!)
This buffalo chicken chili is super quick and easy, paleo friendly, and contains all the flavors of buffalo chicken dip while being healthier! It freezes really well too and makes great leftovers!
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 large Japanese yam, peeled and cut into ½'' cubes (about 2½ cups of diced potato total..you could use regular sweet potato or russet potato here too)
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups low sodium chicken broth
- 8 ounce can of tomato sauce
- 1/3 cup buffalo sauce (I use Frank's or Tessemae's)
- 1/4 cup ranch dressing (I used Tessemae's)
- 1/4 cup thinly sliced scallions + extra for serving
- 1/4 cup chopped cilantro + extra for serving
- freshly grated cheddar cheese for serving
Instructions
Heat a large pot or dutch oven to medium/high heat. Add the olive oil, onion, garlic, carrots, and celery and sauté for 5 minutes or until softened.
Add the ground chicken, chili powder, and cumin and sauté for an additional 5-6 minutes, breaking the chicken up into small pieces with your spatula.
Once chicken is cooked, add the potatoes, chicken broth, and tomato sauce and cover. Reduce the heat to medium and simmer for 20 minutes, stirring a couple times during cooking. Remove the lid and cook for an additional 5 minutes.
Stir in buffalo sauce and ranch. Season to taste with salt and pepper (I found that mine didn't need any..the hot sauce is salty and spicy enough for my tastes). Stir in the scallions and cilantro. Serve with grated cheddar and extra cilantro and scallions!
Recipe Notes
*To keep paleo and whole 30, make sure your buffalo sauce and ranch are paleo and whole 30 approved.
This looks so delicious!!
Thanks Bethany!!