Buffalo Chicken Chili
This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love.
Servings: 6 -8 Servings
Calories: 308kcal
Ingredients
- 4 cups Cooked Boneless Shredded Chicken great use for rotisserie chicken!
- 4 stalks Celery diced
- 1 large Onion diced
- 2 tsp Garlic chopped
- 1 piece Jalapeno small dice
- 1 can Rotel diced tomato + chili
- 2 Bell Peppers diced (one orange, one yellow)
- 2 cups Chicken stock or water
- 1 Lime juiced
- 1 tbsp Avocado Oil
- ¼ cup Cilantro chopped
- ⅓ cup Buffalo Sauce
- 8 oz Cream cheese or dairy free cream cheese
- Salt/Pepper to taste
Instructions
- Turn on instant pot to saute function and add oil.
- Once oil is warmed up, add garlic, onion, celery and bell pepper along with a pinch of salt. Saute for 5-7 minutes or until vegetables are softened.
- To the instant pot, add cooked chicken, rotel, chicken stock, buffalo sauce and lime juice. Stir to combine all ingredients.
- Cook on high pressure for 20 minutes. Pressure release can be natural or quick release.
- Add in cream cheese and chopped cilantro and stir until combined.
- Add in more buffalo sauce and salt & pepper until desired taste is reached.
- Serve with cilantro and lime wedges for garnish
Notes
SLOW COOKER INSTRUCTIONS: Perform steps 1-2 in a skillet. Add skillet contents and other ingredients into slow cooker. Cook on HIGH for 4 hours. Add cream cheese once chili is cooked through.
PALEO + WHOLE30 OPTIONS: Omit or swap cream cheese with coconut milk, almond milk cream cheese or plain almond yogurt.
Nutrition
Serving: 1.5 cups | Calories: 308kcal