Buffalo “Chicken” Chili


This is my favorite chili recipe. If you don’t like spicy chili, just skip the hot sauce!

This recipe is: vegetarian, vegan, gluten free

Ingredients

  • 1 tbsp olive oil
  • 15 oz fire roasted diced tomatoes
  • 15 oz tomato sauce
  • 15 oz black beans, rinsed and drained
  • 12 oz meatless chicken tenders (I used Quorn)
  • 1 cup carrots, chopped
  • 1 medium onion, diced
  • 1 bell pepper (I used green), diced
  • 1/2 cup corn
  • 2 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1 tsp cumin
  • 4 tbsp hot sauce (more or less to taste, I used franks red hot)
  • Optional: 4 oz cream cheese or cashew cream

Method

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook 4-5 minutes, until starting to brown. Add the garlic and cook until fragrant, about 1 minute. Add the carrots and cook 2 minutes.
  2. Add the remaining ingredients (except cream, if using) and bring to a simmer. Simmer uncovered for 35-45 minutes, until the carrots are tender. 
  3. Alternatively, cook on low in a crock pot for 6-8 hours.
  4. If adding cream, turn off the heat and stir it in until fully incorporated. Serve topped with sour cream, green onions, avocado, tortilla chips, peppers, or whatever you want!

Serves 6.

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