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!
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
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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.
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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.
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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.
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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
