Buffalo Chicken Chili (Edit recipe)

This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love that is naturally low carb. Whole30 and Paleo option available!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	15 g
Carbohydrates:	7 g
Protein:	34 g
Cholesterol:	118 g
Sodium:	604 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Noble Made

View original recipe

Serves: 6-8

Ingredients

1 Tbsp Avocado Oil
2 tsp Garlic, chopped
1 Onion, diced
4 Celery, (stalks), sliced
1 Orange Bell Pepper, diced
1 Yellow Bell Pepper, diced
4 cups Boneless Skinless Chicken Breasts, cooked and shredded
1 Jalapeño, finely diced
1 Ro-Tel Original
2 cups free range, organic Chicken Stock, or water
1/3 cup Medium Buffalo Sauce, (Noble Made Mild Buffalo Sauce)
1 Lime, juiced (plus wedges for garnish)
8 oz Full Fat Cream Cheese, dairy free (*see subs for Whole30)
1/4 cup Cilantro, chopped (plus extra for garnish)
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instant Pot Instructions

Warm up oil using saute function on Instant Pot. Add garlic, onion, celery and bell pepper, along with a pinch of salt. Saute for 5 to 7 minutes, or until vegetables are softened.
To the Instant Pot, add chicken, jalapeño, Ro-Tel, chicken stock or water, Noble Made Mild Buffalo Sauce and lime juice. Stir to combine.
Cook on Manual setting under 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.