Creamy Buffalo Chicken Chili
Nov 16, 2024 12:45 PM
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 fall and 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!)
Ingredients:
- 2 tablespoons olive oil
- 1 med yellow onion diced
- 1 jalapeño pepper seeded and minced
- 4 cloves garlic minced
- 1 large Japanese (or any) sweet potato peeled and diced
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon smoked paprika
- 4 cups chicken broth or bone broth
- 6 ounces dairy free cream cheese like Kite Hill
- 2 1/2 cups cooked chicken shredded or chopped
- 3/4 cup hot sauce Whole30 compatible, if needed
- 1/2 cup salsa verde
- 1/4 cup nutritional yeast (Whole30) OR
- 1 cup vegan cheddar cheese (not Whole30)
- 1/2 cup fresh cilantro finely chopped
- sliced avocado and dairy free sour cream for serving
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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