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Whole 30No Added Sugar
This creamy dairy free and paleo buffalo chicken chili is easy, fast enough for weeknight dinners, spicy and flavor packed, filling and makes great leftovers! Serve topped with avocado and dairy free sour cream for the perfect meal for cold winter months.
This recipe was inspired by a recipe I saw about a month ago from Half Baked Harvest.
Since Buffalo chicken EVERYTHING is always amazing (wings, dip, meatballs, etc!) I knew I was going to love a spicy chili version!
To make it paleo, I omitted all dairy and swapped beans for diced Japanese sweet potatoes.
I used chicken I had already cooked ahead of time to cut down on cooking time.
The meal came together fast for a chili with loads of flavor!
It has a creamy texture and it perfect with sliced avocados and a little dairy free sour cream on top (if that’s your thing!)
What You Need to Make this Buffalo Chicken Chili
- olive oil
- yellow onion, diced
- jalapeño pepper, seeded and minced
- garlic
- Japanese sweet potato, or any variety
- dried parsley
- dried dill
- smoked paprika
- chicken broth, or bone broth
- dairy free cream cheese (Whole30 compatible, if needed, like Kite Hill)
- cooked shredded or chopped chicken (rotisserie is fine)
- hot sauce (Whole30 compatible if needed)
- salsa verde
- nutritional yeast (Whole30) OR
- vegan cheddar cheese (not Whole30)
- fresh cilantro, finely chopped
- sliced avocado and dairy free sour cream, for serving
How to Make This Buffalo Chicken Chili
In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes.
Stir in the jalapeño, garlic, parsley, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.
Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft.
Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or vegan cheddar, allowing everything to simmer and thicken.
Simmer for 5-10 minutes, then remove from the heat and stir in the cilantro.
Serve hot, garnished with avocado and dairy free sour cream, if desired.
I hope you’re ready for a new favorite, easy, healthy chili! This is one you’ll want on repeat, I promise!
Grab your ingredients and your favorite pot because it’s time to cook – let’s go!
Creamy Buffalo Chicken Chili {Paleo, Whole30}
Creamy Buffalo Chicken Chili {Paleo, Whole30}
This creamy dairy free and paleo buffalo chicken chili is easy, fast enough for weeknight dinners, spicy and flavor packed, filling and makes great leftovers! Serve topped with avocado and dairy free sour cream for the perfect meal for cold winter months!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 30 minutes
Course:Dinner
Cuisine:American, chili, Paleo, Whole30
Keyword:chicken, chili, dinner, paleo, whole30
Servings: 6 servings
Ingredients
- 2tablespoonsolive oil
- 1 medyellow oniondiced
- 1jalapeño pepperseeded and minced
- 4clovesgarlicminced
- 1large Japanese (or any) sweet potatopeeled and diced
- 1tablespoondried parsley
- 1teaspoondried dill
- 1teaspoonsmoked paprika
- 4cupschicken broth or bone broth
- 6ouncesdairy free cream cheeselike Kite Hill
- 2 1/2cupscooked chickenshredded or chopped
- 3/4cuphot sauceWhole30 compatible, if needed
- 1/2cupsalsa verde
- 1/4cupnutritional yeast(Whole30) OR
- 1cupvegan cheddar cheese(not Whole30)
- 1/2cupfresh cilantrofinely chopped
- sliced avocado and dairy free sour creamfor serving
Instructions
In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeño, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.
Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or vegan cheddar, allowing all ingredients to simmer and the chili to thicken.
Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and dairy free sour cream, if desired.
Store leftovers in a sealed container in the refrigerator for 4 days, or freeze to keep longer. Enjoy!
Nutrition
Calories: 363kcal
Carbohydrates: 19g
Protein: 19g
Fat: 23g
Saturated Fat: 9g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Cholesterol: 72mg
Sodium: 1272mg
Potassium: 486mg
Fiber: 3g
Sugar: 5g
Vitamin A: 6211IU
Vitamin C: 30mg
Calcium: 78mg
Iron: 2mg
Did you make this recipe?
Want More Paleo and Whole30 Chili Recipes? Try One of These!!
Quick Stovetop Beanless Chili
Butternut Squash Chicken Chili
Pumpkin Chili
Slow Cooker White Chicken Chili
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About Michele
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Reader Interactions
Reader Reviews & Comments
Amy saysMissing chicken broth from ingredients
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- Iris says
How much broth???
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- Samantha says
How much chicken broth? I’m sure I’m missing it but I’ve read the ingredients list several times and I’m not seeing it 😅
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- Mecklyn says
I am with everyone else here.. how much broth? 😮 I suppose a guess would work too – just enough to cover and cook the potatoes?
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- Denise W says
Hello! Chicken broth in directions but not in ingredients. How much to add? Thx!
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- lindsey says
Hi! Dill is listed in the ingredients but not instructions. Should it just get added with the rest of the dried seasonings?
Reply
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- Brandy Lazzara says
Really good! Love all the seasoning in the broth. I didn’t think the dill was going to taste good with the Buffalo sauce but it was so tasty! Even better as leftovers.Reply
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- Erin says
Insanely good! This is the second time I’ve made this and I had to comment on how much I love it. I’m a major spices person, and this recipe has a ton — including basically a bottle of hot sauce. I don’t know if we’ll have any left to freeze, as the whole batch is likely to be devoured by tomorrow. Major props and gratitude, Michelle! PS Also want to share that I like to serve this with spicy pepitas — I coat about half a cup of pumpkin or squash seeds in olive oil with smoked paprika, garlic powder, onion powder, and salt and toast in oven at 350 till crisp, turning halfway thru. Thanks again!
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- Emily says
This is definitely a dinner repeat menu item. My husband and I both loved it.Reply
- Dayna says
I made this tonight and it’s one of the best things I’ve ever made! I omitted the onion, jalapeño, vegan sour cream and cilantro. I used violife cream cheese and used nutritional yeast instead of the vegan cheese. I also added a can of cannellini beans. I crushed up tortilla chips in it as a topping. It was soooo gooood and even my picky husband loved it. This will definitely be a new go-to in our house!!Reply
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- Janine says
So easy to make and VERY flavourful. Will make it again!!Reply
- Kathryn says
This was amazing! I forgot to pick up nutritional yeast so I ended up adding cheddar – no big deal to me, as I’m not strictly paleo – and it was delicious. I probably could have left it out completely and it still would have been great. Can’t wait to eat the leftovers tomorrow!Reply
- Mom MacDonald says
All of your recipes have been filling our kitchen this January for our annual whole30… and they have been absolutely delicious!! A heart felt thank you for keeping us sane and satisfied!! Bless your heart and keep them coming!
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- Meg says
What kind of hot sauce do you recommend?
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It was a great dinner I ever had seen before. lovely!
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Thanks for for sharing such an interesting and out class post.
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- Kyle says
Making this weekly right now. It is AMAZINGReply
- Kristen says
This was horrible hot. 3/4 cup hot sauce. I only used 1.2 cup and still threw it out.
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- UniversalPest says
Tasty! I will must try this at home! Thanks for sharing
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- Char says
So good! My hubby really likes this chili and enjoys the dill for the buffalo flavor! He is also a big fan of buffalo chicken wings, so maybe that’s why 😉
I used Valentina for my hot sauce, and I double the whole recipe to have a big pot for leftovers over a few days for us two.Reply
- Paige Schmidt says
This meal left my stomach upset for over 24 hours. ): This was my first time making a recipe with Japanese sweet potatoes. I was surprised to find out I didn’t like the taste of them.Reply
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wow the recipe looks so delicious… yummy
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- Brooke Gutterman says
Easy to make and so good! I cook my chicken beforehand in the pressure cooker and always have extra that I can use for tacos or on top of a salad. This dish is so flavorful! I can make it for lunch or dinner and have extras for the week. Great game day dish! My non-paleo extended family loved it too!Reply
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