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!
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!