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You are here: Home / Main Course Recipes / Buffalo Chicken Chili

Buffalo Chicken Chili

October 9, 2019 By Spices in My DNA 19 Comments

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This Buffalo Chicken Chili is super quick and easy, has minimal ingredients, and contains all the flavors of buffalo chicken dip while being healthier! It freezes beautifully and makes great leftovers. Such a perfect weeknight meal or lighter game-day recipe!

Overhead shot of a bowl of buffalo chicken chili topped with cheese, cilantro, and avocado

This buffalo chicken chili was actually born a couple years ago when my mom was doing a Whole 30! I personally have never done one, but so many of you love love love this recipe, whether you’re doing one or not. So I figured it was time to give this recipe some new photos, and share it again with you guys since it’s chili season again! It’s no secret that I love buffalo chicken dip inspired things, like my lightened-up buffalo chicken mac and cheese of course. Buffalo flavored things are just TOO good, and I’ll never get sick of them. Who agrees?! They have 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.

Overhead close up shot of a black dutch oven filled with buffalo chicken chili

I had to add one of my favorite things of all time to this chili. Japanese yams. Instead of using beans in this chili, I opted for my favorite carb. (Well, my favorite carb that’s not pasta or bread. Ha!) If you’ve never had Japanese yams, they are a white sweet potato variety that is a little starchier than their orange counterparts and a little less sweet. They are purple skinned with a creamy white interior. I’m in LOVE with them and eat them almost daily. Same goes for purple sweet potatoes. They add such a delicious sweetness to the spicy chili.

The most perfect balance of flavors.

Overhead shot of bowls of chili ingredients

This chili comes together super quickly and has very minimal ingredients – which is exactly what I want on a chilly, lazy day. It freezes really well too! That is, if you have any leftover.

All you need:

  • ground chicken
  • Japanese yams (you could also sub regular sweet potatoes or russet potatoes!)
  • onion & garlic (what chili is complete without them?!)
  • carrots & celery (again, all good soups start with them)
  • chili powder
  • cumin
  • tomato sauce
  • chicken broth
  • ranch and buffalo sauce (the buffalo chicken part of this chili!)
  • scallions, cilantro, and shredded cheddar for toppings!

Since I made this back when my mom was doing a Whole 30, this recipe is also technically paleo too, if you’re into that! I personally can’t live without some shredded sharp cheddar on chili, and you should most definitely add it to this one!

Overhead close up shot of a bowl of buffalo chicken chili topped with cheese, cilantro, and avocado

This recipe is SUCH a crowd pleaser. Everyone, I repeat everyone, loves this chili. And all buffalo flavored things for that matter. But if you don’t, this Lightened Up BBQ Chicken Dip is another crowd favorite!

Overhead close up shot of a black dutch oven filled with buffalo chicken chili

Another wonderful thing about this buffalo chicken chili: it only takes about 30 minutes to cook (plus another 15 or so to prep, maybe less if you’re quick!). Pretty awesome. These days, and especially during the busiest 3 months of the year, I’m all about quick and easy, but FLAVORFUL meals. This one completely fits the bill. Despite how it may sound (hi buffalo chicken), it’s actually loaded with quite a few veggies!

Overhead shot of a bowl of buffalo chicken chili topped with cheese, cilantro, and avocado

Like any chili, this is super delicious with tortilla chips too. Whenever I make this, towards the end of my bowl, I always end up scooping it up 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.

Moral of the story, eat this with tortilla chips!

Overhead close up shot of a bowl of chili topped with cheese and avocado

Overhead shot of a bowl of chili topped with cheese, cilantro, and avocado
5 from 1 vote
Print

Buffalo Chicken Chili with Japanese Yams (paleo and whole 30 friendly!)

This Buffalo Chicken Chili is super quick and easy, has minimal ingredients, and contains all the flavors of buffalo chicken dip while being healthier! It freezes beautifully and makes great leftovers. Such a perfect weeknight meal or lighter game-day recipe!

Course Chili, Lunch, Main, Main Course, Soup
Cuisine Paleo Friendly, Whole 30 Friendly
Keyword buffalo chicken, buffalo chicken chili, buffalo chicken recipe, healthy buffalo chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA

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
  • 1/4 teaspoon salt
  • 1 1/2 cups low sodium chicken broth
  • 8 ounce can of tomato sauce
  • 1/3 cup buffalo sauce*
  • 1/4 cup ranch dressing*
  • 1/4 cup thinly sliced scallions + extra for serving
  • 1/4 cup chopped cilantro + extra for serving
  • freshly grated cheddar cheese for serving

Instructions

  1. 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.

  2. Add the ground chicken, chili powder, cumin, and salt, and sauté for an additional 5-6 minutes, breaking the chicken up into small pieces with your spatula.

  3. 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.

  4. Stir in buffalo sauce and ranch. Season to taste with salt and pepper. Stir in the scallions and cilantro. Serve with a handful of chopped cilantro, scallions, and freshly grated cheddar cheese!

Recipe Notes

*To keep paleo and Whole30, make sure your buffalo sauce and ranch are paleo and Whole30 approved. This ranch and this ranch are two of my favorite Whole30 compliant varieties! For buffalo sauce, I often use Franks, Tessemae’s, or The New Primal.

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

This post was originally published on 2/15/17, but was updated with new photos and text on 10/9/19!

Overhead shot of a bowl of chili topped with cheese, cilantro, and avocado

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Filed Under: Main Course Recipes, Soups Tagged With: buffalo chicken, buffalo chicken chili, chili, easy, entertaining, gluten free, healthy, paleo friendly, party food, Whole 30 friendly

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Reader Interactions

Comments

  1. Bethany

    February 20, 2017 at 12:18 pm

    This looks so delicious!!

    Reply
    • Spices in My DNA

      February 21, 2017 at 7:33 pm

      Thanks Bethany!!

      Reply
  2. Tabitha

    January 7, 2019 at 5:21 pm

    This recipe really isn’t whole 30. Franks buffalo doesn’t work and finding compliant ranch isn’t easy. I don’t think you should label this as whole 30 — it’s misleading.

    Reply
    • Spices in My DNA

      January 8, 2019 at 10:52 am

      Hi Tabitha! Franks hot sauce is compliant, I’ve updated the recipe with links to reflect my favorite Whole30 compliant ranch varieties! I also find them at my local Whole Foods and Sprouts!

      Reply
  3. Kelly

    March 8, 2019 at 12:24 pm

    5 stars
    I’ve made this recipe a few time and I absolutely love it! It’s so easy to whip together and the flavors are amazing! I recommend making a double batch for leftovers.

    Reply
    • Spices in My DNA

      March 10, 2019 at 4:05 pm

      Thank you so much Kelly!! So happy you love this recipe as much as I do 🙂

      Reply
  4. Shannon

    November 14, 2020 at 12:49 pm

    This looks amazing! Do you know the macro break down per serving?

    Reply
    • Spices in My DNA

      November 22, 2020 at 12:04 pm

      Thanks so much Shannon! Unfortunately I don’t calculate macro breakdown for my recipes. Let me know if you try it out!

      Reply
      • Holly Tosco

        January 10, 2021 at 5:59 am

        Do you make this in the crockpot ever?

        Reply
        • Spices in My DNA

          January 15, 2021 at 11:07 pm

          I’ve never made it in the crockpot, but I think it would work! As long as you cook the ground chicken beforehand, and then add it to the crockpot along with the rest of the ingredients. Then, I’d stir in the ranch and buffalo sauce at the very end. I’ve never tried it, so I can’t guarantee it. Let me know if you try it!

          Reply

Trackbacks

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  2. Currently Crushing On. - Recipe Land says:
    February 18, 2017 at 7:29 am

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    February 18, 2017 at 9:52 am

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  4. My Tips for Sustaining Energy Throughout the Day + During Workouts - Spices in My DNA says:
    March 14, 2017 at 6:46 am

    […] things like chili are great to make ahead of time. This buffalo chicken chili is one of my ABSOLUTE faves. My favorite party dip in chili form, and healthified! It’s so […]

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  5. Slow Cooker Chicken Zucchini Meatballs - Eat the Gains says:
    February 13, 2018 at 1:01 pm

    […] it. I don’t know why because I mean the Eagles won the Super Bowl on Sunday and I made this buffalo chicken chili that I’m obsessed with, so you can’t really get a better start to the week. Unless […]

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  6. February Rewind 2018 - Eat the Gains says:
    March 31, 2018 at 11:49 am

    […] during the first couple weeks – we had our friends over to watch the Super Bowl, I made this buffalo chicken chili that is so good, and we celebrated Valentine’s Day 2 days late by Michael cooking me a […]

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  7. 20 Easy Whole30 CrockPot Dinner Recipes - The Clean Eating Couple says:
    August 29, 2018 at 4:02 pm

    […] Buffalo Chicken Chili from Spices in my DNA (Make sure your buffalo sauce and ranch are Whole30 approved. I like Frank’s Red Hot  + Tessemae’s Ranch. Skip the cheese garnish!) […]

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  8. Whole30 Slow Cooker Recipes: 30 Meals to Throw in Your Crock Pot | What Molly Made says:
    January 24, 2019 at 8:01 am

    […] Soup (omit peas) Slow cooker enchilada chicken Slow Cooker BBQ Chicken Slow cooker butter chicken Buffalo Chicken Chili Slow cooker buffalo chicken stuffed sweet potatoes Slow Cooker Basil Chicken Slow Cooker Hearty […]

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  9. Healthy Crockpot Recipes - The Clean Eating Couple says:
    October 29, 2019 at 5:15 pm

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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