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!)
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.
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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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Here’s a quick and easy **Creamy Buffalo Chicken Chili** recipe that is both Paleo and Whole30 compliant:
**Ingredients:**
– 1 lb chicken breast (cooked and shredded)
– 1 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes (no sugar added)
– 1 cup bone broth or chicken broth
– 1/4 cup buffalo sauce (Whole30-approved)
– 1/2 cup coconut milk (full-fat)
– 1 tsp smoked paprika
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
**Instructions:**
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add the diced tomatoes, chicken broth, buffalo sauce, smoked paprika, and cumin. Stir to combine.
3. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Add the shredded chicken and coconut milk, stirring until the chili is creamy and heated through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro, if desired.
Serve hot and enjoy this creamy, spicy chili!
I loved this recipe! So tasty!!!! Thank you so much, I love all your recipes!!
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