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

5 from 2 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
  • 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 Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking 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. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.

Sarah Steffens

Recipe Creative

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking 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. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.