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Buffalo Chicken & Sweet Potato Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tempie

Ingredients

  • 1 tbsp virgin coconut oil or olive oil
  • 1 1/2 lbs . ground chicken
  • 1 med. yellow onion , diced
  • 2 garlic cloves , minced
  • 1 tbsp . Smoked Paprika ( recommended brand- McCormick)
  • 1 (14.5 oz) can crushed tomatoes
  • 1/3 to 1/2 cup Frank's Red Hot Sauce Original
  • 3 cups chicken stock
  • 2 cups diced (small) sweet potatoes
  • salt (if needed)
  • Optional add-ins:
  • blue cheese crumbles
  • diced avocado
  • pumpkin seeds

Instructions

  • Heat one tablespoon of coconut oil over medium high heat. Add the ground chicken, and begin breaking it up with a spoon or spatula while it browns, about 5-6 minutes. Add the onions and cook for about five more minutes, then add the garlic and cook for about 30 seconds more. Add one tablespoon of smoked paprika and toss to coat the chicken, onions and garlic. Pour in the hot sauce, tomatoes, chicken stock and sweet potatoes and bring to a bubble. Let simmer for 20 minutes or until the sweet potatoes are tender.

Notes

I don't add salt in the beginning because the hot sauce contains salt, and I don't want the dish to be too salty. I check the seasonings after it has finished cooking, and I usually don't need to add any additional salt.