A healthy meal that everyone will love
This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love.
Ingredients
- 1/3 cup Buffalo sauce
- 4 cups Cooked Boneless Chicken
- 2 Bell peppers
- 4 stalks Celery
- 1/4 cup Cilantro
- 2 tsp Garlic
- 1 Jalapeno, small
- 1 Lime
- 1 Onion, large
- 1 tbsp Avocado oil
- 1 pinch each of salt & pepper
- 8 oz Cream cheese
- 2 cups Chicken stock or water
- 1 can Rotel, diced tomato and chili
Directions
- 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.
Serves 6-8
Credits: http://thymeandjoy.com/buffalo-chicken-chili/