Made By Whole30 Buffalo Vinaigrette: it’s not JUST for salad! We used it in this Whole30 Buffalo Chicken Chili, as a complement to the creamy Hannah potatoes and the savory chicken. It adds just the right kick of peppery, bright heat and flavor.

Looking for more tasty Whole30 chili recipes? Try this Smoky Sweet Potato Chili.

Recipe and photos by Sarah Steffens

Whole30 Buffalo Chicken Chili

Two bowl of buffalo chicken chili, toped with avocado and cilantro. Behind the two bowls are two bottles of the Whole30 Buffalo Vinaigrette dressing and marinade.
Photo credit: Sarah Steffens
Two bowl of buffalo chicken chili, toped with avocado and cilantro. Behind the two bowls are two bottles of the Whole30 Buffalo Vinaigrette dressing and marinade.

Whole30 Buffalo Chicken Chili

4.07 from 97 votes
Prep Time 5 mins
Cook Time 20 mins
Servings 4

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 cups chicken broth
  • 1 cup Whole30 Buffalo Vinaigrette
  • 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 Whole30 Buffalo Vinaigrette 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
  • Enjoy!
Tried this recipe?Let us know how it was!

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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.