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 oil
- yellow onion, diced
- jalapeño pepper, seeded and minced
- garlic
- Japanese sweet potato, or any variety
- dried parsley
- dried dill
- smoked paprika
- chicken broth, or bone broth
- dairy 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 verde
- nutritional yeast (Whole30) OR
- vegan 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}
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
Instructions
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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
Want More Paleo and Whole30 Chili Recipes? Try One of These!!
Butternut Squash Chicken Chili
Slow Cooker White Chicken Chili
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Missing chicken broth from ingredients
How much broth???
How much chicken broth? I’m sure I’m missing it but I’ve read the ingredients list several times and I’m not seeing it 😅
I am with everyone else here.. how much broth? 😮 I suppose a guess would work too – just enough to cover and cook the potatoes?
Hello! Chicken broth in directions but not in ingredients. How much to add? Thx!
Hi! Dill is listed in the ingredients but not instructions. Should it just get added with the rest of the dried seasonings?
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Very intriguing, excellent work, and thanks for sharing this useful article.
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Really good! Love all the seasoning in the broth. I didn’t think the dill was going to taste good with the Buffalo sauce but it was so tasty! Even better as leftovers.
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Insanely good! This is the second time I’ve made this and I had to comment on how much I love it. I’m a major spices person, and this recipe has a ton — including basically a bottle of hot sauce. I don’t know if we’ll have any left to freeze, as the whole batch is likely to be devoured by tomorrow. Major props and gratitude, Michelle! PS Also want to share that I like to serve this with spicy pepitas — I coat about half a cup of pumpkin or squash seeds in olive oil with smoked paprika, garlic powder, onion powder, and salt and toast in oven at 350 till crisp, turning halfway thru. Thanks again!
This is definitely a dinner repeat menu item. My husband and I both loved it.
I made this tonight and it’s one of the best things I’ve ever made! I omitted the onion, jalapeño, vegan sour cream and cilantro. I used violife cream cheese and used nutritional yeast instead of the vegan cheese. I also added a can of cannellini beans. I crushed up tortilla chips in it as a topping. It was soooo gooood and even my picky husband loved it. This will definitely be a new go-to in our house!!
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So easy to make and VERY flavourful. Will make it again!!
This was amazing! I forgot to pick up nutritional yeast so I ended up adding cheddar – no big deal to me, as I’m not strictly paleo – and it was delicious. I probably could have left it out completely and it still would have been great. Can’t wait to eat the leftovers tomorrow!
All of your recipes have been filling our kitchen this January for our annual whole30… and they have been absolutely delicious!! A heart felt thank you for keeping us sane and satisfied!! Bless your heart and keep them coming!
What kind of hot sauce do you recommend?
It was a great dinner I ever had seen before. lovely!
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Making this weekly right now. It is AMAZING
This was horrible hot. 3/4 cup hot sauce. I only used 1.2 cup and still threw it out.
Tasty! I will must try this at home! Thanks for sharing
It looks great and will be more fortunate when we can enjoy it with our loved ones. I’m sure there will be many people who have the same opinion as me.
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The nutritional value of this recipe for Creamy Buffalo Chicken Chili may change depending on the exact ingredients ovo game and serving size used.
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So good! My hubby really likes this chili and enjoys the dill for the buffalo flavor! He is also a big fan of buffalo chicken wings, so maybe that’s why 😉
I used Valentina for my hot sauce, and I double the whole recipe to have a big pot for leftovers over a few days for us two.