Buffalo Chicken Chili with Japanese Yams (paleo and whole 30 friendly!)

Name: Buffalo Chicken Chili with Japanese Yams (paleo and whole 30 friendly!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or avocado oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 cup diced carrots; 1 cup diced celery; 1 large Japanese yam, peeled and cut into ½'' cubes (about 2½ cups of diced potato total..you could use regular sweet potato or russet potato here too); 1 pound ground chicken; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon salt; 1 1/2 cups low sodium chicken broth; 8 ounce can of tomato sauce; 1/3 cup buffalo sauce*; 1/4 cup ranch dressing*; 1/4 cup thinly sliced scallions + extra for serving; 1/4 cup chopped cilantro + extra for serving; freshly grated cheddar cheese for serving (omit on Whole30)

5 steps

Prep:15minCook:30min

This Buffalo Chicken Chili is super quick and easy, has minimal ingredients, and contains all the flavors of buffalo chicken dip while being healthier! It freezes beautifully and makes great leftovers. Such a perfect weeknight meal or lighter game-day recipe!

Updated at: Thu, 17 Aug 2023 10:04:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories417.4 kcal (21%)

Total Fat20.7 g (30%)

Carbs34.9 g (13%)

Sugars6.7 g (7%)

Protein25 g (50%)

Sodium1338 mg (67%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1 cupcarrots

1 cupcelery

large, peeled and cut into 1/2'' cubes, you could use regular sweet potato or russet potato here too

1 poundground chicken

1 teaspoonchili powder

½ teaspooncumin

¼ teaspoonsalt

1 ½ cupslow sodium chicken broth

8 ouncecan of tomato sauce

⅓ cupbuffalo sauce

¼ cupranch dressing

¼ cupscallions

thinly sliced, extra for serving

¼ cupcilantro

chopped, extra for serving

cheddar cheese

freshly grated, for serving, omit on Whole30

Instructions

Step 1

Heat a large pot or dutch oven to medium/high heat. Add the olive oil, onion, garlic, carrots, and celery and sauté for 5 minutes or until softened.

Step 2

Add the ground chicken, chili powder, cumin, and salt, and sauté for an additional 5-6 minutes, breaking the chicken up into small pieces with your spatula.

Step 3

Once chicken is cooked, add the potatoes, chicken broth, and tomato sauce and cover. Reduce the heat to medium and simmer for 20 minutes, stirring a couple times during cooking. Remove the lid and cook for an additional 5 minutes.

Step 4

Stir in buffalo sauce and ranch. Season to taste with salt and pepper. Stir in the scallions and cilantro. Serve with a handful of chopped cilantro, scallions, and freshly grated cheddar cheese (omit cheese while on Whole30)!

Step 5

NOTES: To keep paleo and Whole30, make sure your buffalo sauce and ranch are paleo and Whole30 approved. For buffalo sauce, I often use Franks, Tessemae’s, or The New Primal.

View on spicesinmydna.com

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