Vegetarian Buffalo Chili

Cook Time 4 hours
Servings 8
Author Jennifer of Moosie Blue



  • 3-4 quart (or larger) Slow Cooker


  • 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


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


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


  • 8oz pkg Cream Cheese


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


  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.