Yield 6
Buffalo Chicken Chili
I added a bag of chopped kale to my chili. I also kept in the seeds in the jalapeños. You can also add more chicken.
Ingredients
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. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the coconut milk, chicken, hot sauce, salsa verde and nutritional yeast, allowing all ingredients to simmer and the chili to thicken. Mix 1 Tsbp tapioca flour with 2 tsp water to make a paste. Mix into the chili to help thicken.
- Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and sour cream, if desired.
- Store leftovers in a sealed container in the refrigerator for 4 days, or freeze to keep longer. Enjoy!
Nutrition Facts
Calories
431.14Fat (grams)
26.15 gSat. Fat (grams)
16.07 gCarbs (grams)
28.11 gFiber (grams)
5.26 gNet carbs
22.88 gSugar (grams)
9 gProtein (grams)
23 gCholesterol (grams)
55.63 mg
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