Meal Plan


Buffalo Chicken Chili
Yield 6
Author Ayla Kavanagh

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.



  1. 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.
  2. 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.
  3. Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and sour cream, if desired.
  4. Store leftovers in a sealed container in the refrigerator for 4 days, or freeze to keep longer. Enjoy!

Nutrition Facts



Fat (grams)

26.15 g

Sat. Fat (grams)

16.07 g

Carbs (grams)

28.11 g

Fiber (grams)

5.26 g

Net carbs

22.88 g

Sugar (grams)

9 g

Protein (grams)

23 g

Cholesterol (grams)

55.63 mg


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