Jump to Recipe 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 oilyellow onion, dicedjalapeño pepper, seeded and mincedgarlicJapanese sweet potato, or any varietydried parsleydried dillsmoked paprikachicken broth, or bone brothdairy 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 verdenutritional yeast (Whole30) ORvegan 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! Prep Time: 15 minutesCook Time: 30 minutesCourse:DinnerCuisine:American, chili, Paleo, Whole30Keyword:chicken, chili, dinner, paleo, whole30Servings: 6 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
2tablespoonsolive oil1 medyellow oniondiced1jalapeño pepperseeded and minced4clovesgarlicminced1large Japanese (or any) sweet potatopeeled and diced1tablespoondried parsley1teaspoondried dill1teaspoonsmoked paprika4cupschicken broth or bone broth6ouncesdairy free cream cheeselike Kite Hill2 1/2cupscooked chickenshredded or chopped3/4cuphot sauceWhole30 compatible, if needed1/2cupsalsa verde1/4cupnutritional yeast(Whole30) OR1cupvegan cheddar cheese(not Whole30)1/2cupfresh cilantrofinely choppedsliced 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: 363kcalCarbohydrates: 19gProtein: 19gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 72mgSodium: 1272mgPotassium: 486mgFiber: 3gSugar: 5gVitamin A: 6211IUVitamin C: 30mgCalcium: 78mgIron: 2mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
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
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.