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!
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, cumin, and salt, 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. Stir in the scallions and cilantro. Serve with a handful of chopped cilantro, scallions, and freshly grated cheddar cheese!