Buffalo “Chicken” Chili

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

If you want to make vegan cashew cream cheese, here’s the recipe that I always use:

Soak about 125g cashews in water overnight or, if you don’t have time, let them simmer on the stove while you’re preparing the chili.

Add the soaked cashews to a food processor with 1 Tbsp nutritional yeast, juice of about 1/2 lemon, 1/4 tsp salt, and 1/2 Tbsp unsweetened almond milk or water. Process for about 5 minutes, adding more almond milk/water if necessary, until very smooth.

This recipe is: vegetarian, vegan, gluten free


  • 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


  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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