Buffalo Chicken Chili

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!

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.

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.

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!

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!

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!

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!

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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!