The kick of this Whole30 Buffalo Chicken Chili is the perfect complement to creamy Hannah potatoes and savory chicken. Buffalo-style hot sauce adds just the right kick of peppery, bright heat and flavor.
This hearty and filling chili is packed with protein, healthy fats, and nutrient-dense ingredients, making it a perfect meal for those following a Whole30 or paleo diet. Plus, it’s easy to make and can be stored in the fridge for up to three days, making it an excellent option for meal prep.
You’ll need some ghee, onion, garlic, and ground chicken to start. Sauté the onion and garlic in a large stockpot or Dutch oven until soft and fragrant, then add the ground chicken and spices. Stir in the diced sweet potato, tomato sauce, tomato paste, and Whole30 Buffalo Vinaigrette, and let the mixture simmer until the potato is soft and the flavors have melded together.
For extra pizazz, stir in fresh cilantro, scallions, and diced avocado for added texture and flavor. Then, finish things off with a squeeze of fresh lime juice for an extra burst of citrusy goodness!
Mix it up!
One of the great things about this recipe is its versatility. Customize it to your liking by adding in your favorite vegetables or adjusting the spice level to suit your taste. And if you’re not a fan of ground chicken, you can easily swap it out for ground turkey or beef.
In addition to being delicious and satisfying, this Whole30 Buffalo Chicken Chili is also a great source of nutrition. The chicken provides a healthy dose of protein, while the sweet potato offers fiber and vitamin A. Buffalo sauce adds a tangy kick, and the avocado provides healthy fats to keep you full and satisfied.
If you’re looking for a healthy, flavorful, and easy-to-make meal perfect for cooler weather, this Whole30 Buffalo Chicken Chili is worth trying! So why not whip up a batch today and enjoy a delicious and nutritious meal sure to warm you up from the inside out?
Looking for more tasty Whole30 chili recipes? Try this Smoky Sweet Potato Chili.
Ingredients
- 1 tbsp ghee
- 1 medium yellow onion peeled and diced
- 3 medium garlic cloves peeled and minced
- 1 lb ground chicken
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 large Hannah sweet potato
- 1 14.5 oz can of tomato sauce
- 1 6 oz can of tomato paste
- 2.5 cups chicken broth
- 1/4 cup compatible buffalo-style hot sauce or more to taste
- 1/2 cup fresh cilantro minced
- 2 whole scallions minced
- 1 medium avocado peeled and diced
Garnish
- fresh lime juice
Instructions
- HEAT ghee to a large stockpot or Dutch oven set to medium-low heat. Add onion and garlic and sauté until soft, about 5 minutes.
- ADD the ground chicken in the stockpot or Dutch oven and allow to cook with the onion and garlic, breaking up with a wood spoon, about 5 minutes. Season with sea salt, black pepper, ground cumin and chili powder.
- STIR in diced Hannah sweet potato, chicken broth, tomato sauce, tomato paste and buffalo hot sauce and lower the heat to a simmer.
- ALLOW to simmer, covered, until potato is soft, stirring every 5 minutes or so, for about 30 minutes total.
- REMOVE from the heat and stir cilantro, scallion and diced avocado. Garnish with a squeeze of fresh lime juice.
- SERVE between 4, storing any leftovers in the fridge for up to 3 days
