Vegetarian Buffalo Chili Recipe

My vegetarian buffalo chili has become one of my family’s all time favorite dinners. It’s super easy because you essentially just dump everything in a slow cooker and forget it until it’s time to eat. You are in charge of how spicy or tangy you want it to be. It’s all in how much buffalo sauce you put into the recipe. My girls and I like a bit more spice so we add extra buffalo sauce during the preparation, and again to our own bowls once we dish it up. I like to serve buttered biscuits with this chili. It makes for a hearty meal, especially during the colder months.

This chili comes out somewhat thin, it has more of a soup consistency at first. It thickens up within the first day after its completed cooking but if you are like my family, it might not last that long! All of the beans make it so filling though, that the thinner consistency won’t even bother you.

If you would like a thicker consistency however, use only 1/2 of the vegetable broth called for. You could also add another can of beans or tomatoes depending on your preference. Extra cream cheese would also thicken it up.

The recipe is easily doubled as long as you have at least a 6 quart crockpot or bigger. I like to double the recipe and put half aside to cool a little before ladling into freezer bags. Freeze the bags laying flat for maximum space conservation. You can then stack the frozen bags both vertically and horizontally depending on your freezers storage needs.

To serve from frozen, simply  pull a bag out in the morning to thaw in the refrigerator throughout the day. Can be warmed in the microwave using a microwave safe bowl or warmed on low heat on the stove top.

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Vegetarian Buffalo Chili

Cook Time 4 hours

Servings 8

Author Jennifer of Moosie Blue

Ingredients

EQUIPMENT

• 3-4 quart (or larger) Slow Cooker

VEGETABLES

• 1 15oz can White Navy Beans drained & rinsed
• 1 15oz can Black Beans drained & rinsed
• 1 14.5oz can Fire Roasted Tomatoes lightly drained
• 2 cups Corn Kernels, frozen
• 1 cup Spinach, frozen or fresh *optional
• 4 cups Vegetable Broth

CONDIMENTS

• 1/4 -1/2 cup Buffalo Wing Sauce *based on taste preference
• 1 pkg Ranch Dressing powder mix

SEASONINGS

• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Celery Salt
• 1/2 tsp Cilantro, dried
• 1/4 tsp Salt

DAIRY

• 8oz pkg Cream Cheese

GARNISHES

• Bleu Cheese crumbles *optional
• Corn Chips *optional
• Shredded Cheese *optional
• Sour Cream *optional
• Jalapeno Rings *optional
• Fresh Cilantro *optional

Instructions

1. Add fire-roasted tomatoes to the slow cooker.
   

2. Add ranch dressing mix & seasonings. Stir into tomatoes until well mixed. This prevents the powders from clumping when the liquids are introduced.
   

3. Add all other ingredients except the cream cheese and garnishes. Stir to combine.
   

4. Gently set the block of cream cheese on top of mixture. Don't stir. Cover.
   

5. Cook on High for 4 hours or cook on Low for 8 hours.
   

6. Stir to incorporate the cream cheese and add any additional buffalo sauce if desired.
   

7. You can add some bleu cheese crumbles or corn chips to individual bowls if desired.
   

If you are trying to decide what to serve with this chili, I like to pop some quick biscuits in the oven to pair with it but corn bread would be great too. You could garnish each individual bowl with shredded cheese, sour cream, corn chips, jalapeno slices or croutons. Really, the sky’s the limit. It all depends on your preferences.

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Let me know in the comments below or on Facebook if you try this recipe and what you think of it. Like I said, we LOVE it and I would love to know what everybody else thinks.